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Why does it take so LONG for me to cook?

I was reading in another thread about how @dstearn cooked a #8 Pork Butt in 8 hours...it takes me about twice that time, if not more.

The dome is always at 250-275...I have a CyberQ hooked up so I don't think it is a thermometer issue...

Cooking a 8lb brisket right now , and I am at 187 at 14 hours...am I just being paranoid, or does it always take so long to cook?

D

image

I have a very hard time engaging in passive relaxation. Twitter.Instagram.
Dallas, TX

Comments

  • CharlesmaneriCharlesmaneri Posts: 1,295
    TheShaytoon Every Pork Butt that I'v cooked have taken anywhere from 14 to 20 hours maybe 
    dstern did their Butt turbo and thats why it only took 8 hours 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • DMWDMW Posts: 9,264
    He foiled it to push through the stall.
    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
  • TheShaytoonTheShaytoon Posts: 420
    well that's good to know...he said it was at 275, so that is what made me a little paranoid...

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

  • TheShaytoonTheShaytoon Posts: 420
    I don't like to foil, but when we are at 16 hours and dinner time is coming around, I foil it... still, it only took him 3 hours to get to the stall, that usually takes me 8 hours.  

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

  • tarheelmatttarheelmatt Posts: 6,617
    With turbo (my version at least), I cooked a 5lb this past Sunday and it took around 5 hrs. 
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
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  • TheShaytoonTheShaytoon Posts: 420
    @tarheelmatt You have some mad photo skillzzz, YO!

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

  • SmokinpigSmokinpig Posts: 715

    Pork butts average two hours a pound for me at dome temp of 250. Worth every minute.

    LBGE Atlanta, GA


  • tarheelmatttarheelmatt Posts: 6,617
    TheShaytoon said:
    @tarheelmatt You have some mad photo skillzzz, YO!
    @theshaytoon Thanks man!  I appreciate that.
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
    ----------------------------------------------------------------------

    Facebook
    My Photography Site
  • I cooked a 5.5 lb boston butt last Sunday using a non-quite-turbo 300 degree dome temp.  Got to 195 IT in about 8 hours.  FTC for 2 hours, so 10 total grid to pull.  Better for me to start early Sunday morning (hangover be d*mned) than to sacrifice Saturday night for an overnight.  But I'm a relative newbie and feeling my way around. 

    Here's my over-written account of Man vs. Butt.

    It's a 302 thing . . .
  • NPHuskerFLNPHuskerFL Posts: 14,354
    edited April 2014
    Maybe your butt is thicker vs theirs could be flatter. Not every butt (even the same exact #) will cook the same. Twice as long or longer...that is odd. Figure 1.5-2 hr per # 225℉-250℉.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • TheShaytoonTheShaytoon Posts: 420
    edited April 2014
    I am at a little over 2 hours per lb @250; I also leave it on till 203 IT.

    The 8lb brisket took 15 hours today.  Started at 9 last night and got it to 197 IT at 12 @255.

    So maybe I am not too far off.  

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

  • NPHuskerFLNPHuskerFL Posts: 14,354
    If it tastes good and isn't dry I don't see a problem that needs fixed. Sounds like your about right time wise. + the extra time should allow for the connective tissue to breakdown to help with tenderness. Just my .02¢
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • grege345grege345 Posts: 3,515
    Where's this brisket you speak of????
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • grege345grege345 Posts: 3,515
    Never mind found it
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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