Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Small "BUTTS"
Options
Tujax
Posts: 20
So we are going skiing tommorrow and I thought I'd make a Pork Butt, so off to the store I go and ask the kid at the counter for a 10lb Pork Butt. He comes out with this little 6lb'r and tells me they do not have any bigger....(my comment to him) "boy you guys got small Butts around here!!!!".....(lady behind me starts cracking up)..."well give me the biggest you have!!!!" After much searching the kid gets me a 10lb'r like I asked for. Now for the problem.....I put it on a 10:00pm last night with alittle hickory and mesquete get the temp regulated and crash, then I get up at 7:00am and check on the goods and that damn "Cowboy Charcoal" just went out...Butt at 145 deg...last time I use that crap!!!! Reload the egg and here it is at Noon and that Butt is at 204 deg. Let me see a 10lb'r X 2 hr per LB should be about 20 or so hours unless my kid added that wrong, And this thing is done it 14 hours.
Yes the thermometer is calibrated but does that cooking time sound right to you?
Iam thinking because this is a "Bone IN Butt" that made the cooking time shorter.
Yes the thermometer is calibrated but does that cooking time sound right to you?
Iam thinking because this is a "Bone IN Butt" that made the cooking time shorter.
Comments
-
What size egg and what temp to you level at before bed?
Also, I'm worried if you lost fire and the dome temp dropped below 200 for more than 30-45 min. I've seen some posts before where that can lead to bad news. -
Tujax,[p]What was your grate temperature?
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Tujax,
Everytime I think I have the cook time on a butt figured out I get surprised. I always try to get it done a few hours early that way I can wrap it in a cooler if need be. You might check though and make sure your polder wasn't touching the bone or anything like that, just check the temp in a few different places to make sure.
-
Tujax,[p]Humm, what was the grid temperature? I did a two 7 lb butt cook for the superbowl and they finished about *3 hours* apart. One was "firm" and the other was a lot softer.
-
thirdeye,
I wish I could tell you the Maverick I ordered on the 8th still isnt here. Dome was 230-250.
-
I just pulled it and it went well so I guess it is done!!
-
Tujax,[p]You must have done good! [p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum