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Nitro Butt on; waiting for Little Steven's package to sauce it!

500500 Posts: 2,183
imageimageimageimage
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."

Comments

  • 500500 Posts: 2,183
    My ash bucket was
    Frozen solid. I had a lurking hawk looking to steal my Butt when I turned my back.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • "Nitro Butt on; waiting for Little Steven's package to sauce it!"    ;))

    Nice house!

  • WeberWhoWeberWho Posts: 3,545
    Was a little scared to open this thread with a title like that! Going to be some good stuff!
  • 500500 Posts: 2,183
    Settled in at 315* dome. image
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Mattman3969Mattman3969 Posts: 6,383
    Nothin like fast pulled pork!!!

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • WeberWho? said:
    Was a little scared to open this thread with a title like that! Going to be some good stuff!
    Me too!
  • WeberWho? said:
    Was a little scared to open this thread with a title like that! Going to be some good stuff!
    Me too!
    Gino, you've seen my package before, nothin to write home about

    Steve 

    Caledon, ON

     

  • Um Tim. I don't think I put any sauce in there....

    Steve 

    Caledon, ON

     

  • 500500 Posts: 2,183
    I'm in the stall zone. image
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • 500500 Posts: 2,183
    "Nitro Butt on; waiting for Little Steven's package to sauce it!"    ;))

    Nice house!
    That's the neighbor's place.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • 500500 Posts: 2,183
    7 hours at 315*-350*.  400* for the last 45 minutes after the stall.  Pulled at 195* IT, but noticed all different temps in different spots.  Some cooler, some hotter than 195*.  Off to rest FTC for an hour.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • 500500 Posts: 2,183
    edited December 2013
    Cherry and Hickory wood for smoke. Some tough pulling in parts. Looking for answers why this happened from the Eggers. But good with a little dryness. imageimage
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Mattman3969Mattman3969 Posts: 6,383
    I have played with Nitro a few times since we started doin it back in Feb. I have found that 205-210 is usually when the butts over 8 1/2lbs are the most tender. Did it probe like Buttah before you pulled it? It may gave needed a touch more cooking but not much. IMO

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Mattman3969Mattman3969 Posts: 6,383
    And BTW it still looks like some awesome pork goodness.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • 500500 Posts: 2,183
    Guess I pushed it on the temp. Didn't want to foil. The bark was great. Could have went another 20 minutes on cook time and 30 on FTC time maybe.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Mattman3969Mattman3969 Posts: 6,383
    I am with you on the no foil.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • henapplehenapple Posts: 15,574
    On butts and brisket I usually quit checking temps at 190 and start checking tenderness. Pull when the weight of the thermapen will push the probe through. May be not that much but you get the picture.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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