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1st time for everything I guess - pork butt

Put a 9 lb pork butt on my large last night at 11PM with egg holding steady at 250 (and it stayed at 250 all night). Just pulled it off (6:30AM) when IT hit 195.  So a 9lb butt cooked in 7 hrs.  No temp stall, nothing.  Anyone ever experience that?  I've never had a butt cook that quickly at that temperature.
Roanoke, VA
Large BGE Owner

Comments

  • Wolfpack
    Wolfpack Posts: 3,551
    That would be fast at 250- may want to double check your thermometer in boiling water just to make sure it's not off. 

    It's possible it was just that piece of meat but agree it's out of ordinary. 
    Greensboro, NC
  • Carolina Q
    Carolina Q Posts: 14,831
    Did it probe with no resistance? In multiple spots all over the meat? I don't even start checking for doneness until 195°. Mine usually go to 200-205°.

    Did you calibrate your dome thermo? Maybe temp was really 300 not 250. Or even higher.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • 1WVU
    1WVU Posts: 160
    I've calibrated the dome but will be doing it again to make sure it's accurate.  I had my maverick probe on the grate and the grate temp read a bit higher all night but nothing extraordinarily high.  And it probes easily all over and at the same temps, both with my maverick food probe and with an insta-pen I have.  Maybe it's just the meat.
    Roanoke, VA
    Large BGE Owner
  • Hope it comes out good!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • 1WVU
    1WVU Posts: 160
    Me too @bhedges1987! I was making it for dinner but guess it'll be lunch!
    Roanoke, VA
    Large BGE Owner
  • If you FTC then it'll hold till dinner no problem. Can't say I've had one cook that fast either. Interesting. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • Carolina Q
    Carolina Q Posts: 14,831
    If you FTC then it'll hold till dinner no problem. Can't say I've had one cook that fast either. Interesting. 
    12 hours or so is a long time to leave it in a cooler!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • 1WVU
    1WVU Posts: 160
    I'm FTC'ing right now but don't feel comfortable keeping in cooler for 12 hours
    Roanoke, VA
    Large BGE Owner
  • The cook time should be porportional to the thinnest cross section. That is there the heat has to conduct through and the rate limiting step in cooking anything. Weight is not the right metric. 

    Was this butt thinner than others you have cooked?  
  • 1WVU
    1WVU Posts: 160
    The butt definitely had a different feel.  Not necessarily thinner, but when I would pick it up from one end, it would stretch out abnormally long.  I'm wondering if a lack of fat had something to do with it.
    Roanoke, VA
    Large BGE Owner
  • Jstroke
    Jstroke Posts: 2,600
    Was it boneless? 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
  • Did a 10lb'er last weekend that was done in 9 hours, rolled at 250 overnight on the flame boss. Never had one cook so quickly.

    So we had it for lunch rather than dinner. 
    Highland, MI

    L BGE, Primo, and a KJ Jr
  • Wardster
    Wardster Posts: 1,006
    Let's go
    Apollo Beach, FL
  • onedbguru
    onedbguru Posts: 1,647
    edited September 2016
    1WVU said:
    The butt definitely had a different feel.  Not necessarily thinner, but when I would pick it up from one end, it would stretch out abnormally long.  I'm wondering if a lack of fat had something to do with it.

    I can be in Roanoke in about 4 hrs... so, I could do a 2ish lunch/dinner. It could also have been mislabeled by inexperience butcher/grocery staff.
  • 1WVU
    1WVU Posts: 160
    Wardster said:
    Let's go
    Mountaineers!
    Roanoke, VA
    Large BGE Owner
  • 1WVU
    1WVU Posts: 160

    Jstroke said:
    Was it boneless? 
    Jstroke said:
    Was it boneless? 
    Bone in
    Roanoke, VA
    Large BGE Owner
  • Okay....so this weekend I am going to do my first Butt.  This thread has now confused me as to how long I need to go for..also, since it is my first, what size should I get?  Only feeding a family of 5, with a desire for a small amount of leftovers, but don't need a ton, as for some reason, the family and I are not big left over eaters...I know, shame shame.  Do not want to Turbo it....if  I go with 250, about how long should I go for?   Obviously, I have never done a Butt before......and frankly, the size is going to be determined by what Costco is  carrying more than what I desire, as we do not have a butcher anywhere in town with good meat.
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
  • 1WVU
    1WVU Posts: 160
    What I experienced is not normal.  You can expect 1 1/2 - 2hrs per pound cooking time at 225.  Obviously the higher temp the faster it will cook.  You'll also experience an internal temperature stall at or around 168 that can last a couple of hours.

    as for size, I love freezing pulled pork and reheating so I'm not much help.  Whenever I'm cooking for a group I try to cook about 1/2 lb per person
    Roanoke, VA
    Large BGE Owner
  • That is everything I needed to know!  I should be able to do the math. Sounds like a normal butt cook is an over night deal then if I don't want to turbo. how exciting!!!!!!  
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California