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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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Pork Butt question

I am having people over at 2 ish on New Year's Day for pulled pork . I am thinking of starting them around midnight ( I have 2 , one is bone In ) If they take take 8-12 hours .. How long can they FTC for ?? I don't want to start them at 3 am and also don't want them dryer out and cold


  • TjcoleyTjcoley Posts: 3,422
    You can FTC for 4-6 hours at least.  What size are they?
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • pantsypantspantsypants Posts: 1,189
    I think they are 6 and 8 lbs Another thought I had was to put them on at midnight . Take them off at 7 or 8 am . FTC them and out them back on at 11 or noon ?? What do you think
  • roblewroblew Posts: 78
    I cooked two on Christmas eve and I FTC for about three hours and they were perfectly fine and still very hot. I did wrap mine in news paper after the foil just to help with clean up.
    Ringgold GA LBGE
  • Mattman3969Mattman3969 Posts: 4,860
    I would prolly just do them that morning. Start fire at 5 in the am you should have the meat on by 6 Do a turbo @ 350 all the way through. I am guessing you should be done by 12 or so. Even if it takes you to 1-1:30 no big deal, I personally think the rest on butts is overrated You can loosely tent it on the counter and pull as soon as you can handle it.


    Large BGE. Small BGE Henderson, Ky.
  • pantsypantspantsypants Posts: 1,189
    Not sure I want to turbo them . I was thinking that I could slow cook for a few hours and then jack it up ?
  • grege345grege345 Posts: 3,462
    I just did one on sat night. 8lb. 250 all the way thru but had to bump the temp up to 325 to get done at 2. Only FTC for 1/2 hour. I'd start at midnight or 11. Done early is always better than late. Just sayin
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • Mattman3969Mattman3969 Posts: 4,860
    You can do that for sure. I mentioned turbo cause I personally would rather get up early than not get a good sleep while cooking overnight.


    Large BGE. Small BGE Henderson, Ky.
  • smbishopsmbishop Posts: 1,108
    Have wrapped for 5 hours with no problem..
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • pantsypantspantsypants Posts: 1,189
    Awesome everyone thanks !!
  • QDudeQDude Posts: 618
    smbishop said:
    Have wrapped for 5 hours with no problem..
    I have actually gone 7+ hours with FTC and it was still too hot to handle with bare fingers.  No need to put it back on the egg.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  •  I really like to FTC,  I find when  I let my cooks rest and slowly come down in temp,  moister the meat is.


    Corpus Christi, Texas.  LBGE, Weber Smoky Joe, and Aussie Walk-About
  • henapplehenapple Posts: 14,600
    It depends on the cut of meat and temperature. At 250 I'd say a 6 lb but may take 12 hrs. It may take 9. If you run behind wrap it and go to 325 or 350. I cooked 2 10 lb butts at 220 for 22 hrs last week.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • pantsypantspantsypants Posts: 1,189
    yeah i think that i will just put them on at 11 or midnight .
    worst case is i ftc them for 5 hours which seems to be ok !
    i will post picks and keep everyone updated !!

    thanks again

  • GATravellerGATraveller Posts: 1,732
    I FTC'd my last shoulder for 6 hrs and it turned out great.
    "Let us cross over the river, and rest under the shade of the trees." 
    -Thomas "Stonewall" Jackson

    Peachtree Corners, GA
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