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Pork Butt Virgin

AndymanBBQAndymanBBQ Posts: 6
I want to thank you all for your postings on Pork Butts. I recently purchased my BGE and have been having a BLAST cooking with it. I spent this week reading tons of the posting on cooking a Pork Butt and decided to give it a try.

Step 1. Purchase a fresh 8.5 lbs. pork butt from my local butcher. boneless nice and clean with some good marbling
Step 2. Covered it in my favorite pork rub, my creation from a few different recipes, (going to have to write that one down sometime soon) and let it sit in a plastic bag for 6 hours
Step 3. Stated up the BGE, got it to 225, loaded it up with Apple wood chunks, (I like the apple wood because it takes the smoke edge off on long smokes), smoked, for 3 hours, and cooked @ 200 for 6 more hours
Step 4. FTC for 9 hours (Had to go to class in the morning and couldn't get to unwrapping it earlier), I thought i was going to be bad.
Step 5. Unwrapped the but.... and .... OMG!!!!! this was AMAZING!!!!  The long FTC made the outside of the butt caramelize, it completely fell apart as I unwrapped it, the rub is a little spicy but the caramelizing was a bit sweet. This turned out so much better that I could have ever imagined!!

THANKS FOR THE POSTINGS ON THIS SUBJECT!!!!! Especially the folks that explained the FTC process!

This is Pork Butt Perfection!!

Comments

  • TjcoleyTjcoley Posts: 3,502
    Looks great.  Good job on what will be the first of many.  Welcome aboard.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Chris_WangChris_Wang Posts: 1,253
    Glad it turned out well. A 9 hr FTC seems long, but if you checked the IT and it was still above the danger zone, then right on! Would love to get the recipe for the rub you used.

    Ball Ground, GA

    ATL Sports Homer

     

  • Chris_WangChris_Wang Posts: 1,253
    Next stop for your pork butt experience should be turbo... :D

    Ball Ground, GA

    ATL Sports Homer

     

  • hapsterhapster Posts: 7,420
    Looks like it turned out great!!! Bravo!!!
  • RACRAC Posts: 1,688
    Nice job! Welcome

    Ricky

    Boerne, TX

  • Chris Wang. IT???? please explane?? Danger Zone???

  • Glad it turned out well. A 9 hr FTC seems long, but if you checked the IT and it was still above the danger zone, then right on! Would love to get the recipe for the rub you used.
    Chris Wang. IT???? please explane?? Danger Zone???
  • SmokinpigSmokinpig Posts: 717
    edited April 2014
    I believe the danger zone is between 40 and 140 degrees. If it cools to much it will fall into this zone and can begin to grow bacteria during the FTC. IT is internal temperature.

    LBGE Atlanta, GA


  • DMWDMW Posts: 9,362
    Danger zone applies to surface temp as well as IT. The surface temp is what you need to be concerned about with a large chunk of meat as the IT will stay hot and well insulated by the rest of the meat. If the surface temp spends too much time in the danger zone the little critters can start a party.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • AndymanBBQAndymanBBQ Posts: 6
    edited April 2014
    Thanks for the feedback. After the shred, I put it away for dinner, then reheated with some BBQ sauce before serving. Came out nice and juice even after the reheat.

    Again, Thanks for all the help!!!

    Great forum!

  • Chris_WangChris_Wang Posts: 1,253
    Sorry, I was watching the Braves.

    There's a chart somewhere about how long it is "safe" to FTC. I think it was in the 6 hour mark. I'm gonna be honest... I'm sure the pioneers of this country ate stuff in the "danger zone" and most of them turned out just fine.

    Ball Ground, GA

    ATL Sports Homer

     

  • Chris_WangChris_Wang Posts: 1,253
    Either that or ignorance is bliss...

    Ball Ground, GA

    ATL Sports Homer

     

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