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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
Toronto

Comments

  • TjcoleyTjcoley Posts: 3,500
    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: 1,191
    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
    Toronto
  • 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: 6,479
    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.

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • pantsypantspantsypants Posts: 1,191
    Not sure I want to turbo them . I was thinking that I could slow cook for a few hours and then jack it up ?
    Toronto
  • grege345grege345 Posts: 3,515
    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: 6,479
    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.

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • smbishopsmbishop Posts: 1,585
    Have wrapped for 5 hours with no problem..
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • pantsypantspantsypants Posts: 1,191
    Awesome everyone thanks !!
    Toronto
  • QDudeQDude Posts: 636
    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 x 2, Weber Smoky Joe, and Aussie Walk-About
  • henapplehenapple Posts: 15,575
    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: 1,191
    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

    Toronto
  • GATravellerGATraveller Posts: 3,083
    I FTC'd my last shoulder for 6 hrs and it turned out great.
    "They don't love themselves so they can't love no one else"
    -Peter Tosh

    Peachtree Corners, GA
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