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Is it possible

EggoholicEggoholic Posts: 90
edited 9:47PM in EggHead Forum
Ive done many of pork butts in my days as an egger. For some reason the one last night didnt take very long. Put it on at 10pm, it was 10#er, and this morning my alarm clock was my mavrick saying it was at 197. Checked it 3 or 4 times with digital same thing. So what do yall think?
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Comments

  • RascalRascal Posts: 3,351
    Sven, Just a guess, but it ould have been due to a leaner cut of meat. Also, collagen degradation occurs with age, so a leaner, older animal will have less of the yummies (fat & collagen). On another note, Smithfield, for one, injects its pork with a solution high in salt, and that could have an effecct on cooking time (perhaps shorter).[p]Rascal

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  • Rascal,
    Also, i did let the meat get to room temp before i put it on the egg

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  • Big'unBig'un Posts: 5,909
    Sven,
    Every piece of meat is different, that's why we go by temps rather than time on grill. At 197, I'd have it foiled and resting while I get out the buns and BBQ sauce.

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  • WessBWessB Posts: 6,937
    sven,
    I`ll do that with beef...but pork I aint so keen on leavin it sit around gettin warm.....and it's been posted quite a few times about really fast butt cooks, got the name "Turbo" butt....no real explanantion, just that it does happen from time to time...can definately screw up plans if your cookin for guests....[p]Wess

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  • HungryManHungryMan Posts: 3,470
    Sven,
    I did two 5 pounders at 230 pit yesterday. 19 hours

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  • Nature BoyNature Boy Posts: 8,334
    Sven,
    It just sounds like you were running a little hotter, whether you knew it or not. The temp around the meat was providing more energy than the colagen breakdown inside was using, so your internal temp kept rising.
    Just some idears. Enjoy it!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • RRPRRP Posts: 14,953
    Sven,
    my last two 7 pounders have been Turbo butts finishing way WAY faster and I was using the Guru so I know the temp stayed in control. "Turbos happen"!

    Ron
    Dunlap, IL
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  • Nature BoyNature Boy Posts: 8,334
    RRP,
    Maybe your guru probe was on the cool side of the cooker??
    Cheers mang!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • BobbyGBobbyG Posts: 67
    Sven,
    Hey, no scientific explinations here but I have also egged quite a few butts over the last 6 years. I've seen this once or twice.
    Have a good one,
    BobbyG

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  • RRPRRP Posts: 14,953
    Nature Boy,
    I suppose, but I wasn't clear - that was two different cooks - not at the same time - though both butts had been purchased at the same time so one was in the freezer longer. Hey maybe by chance they came from the same piggy!

    Ron
    Dunlap, IL
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  • Nature BoyNature Boy Posts: 8,334
    RRP,
    You mean a turbo piggy?? ;-)

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • RRPRRP Posts: 14,953
    Nature Boy,
    yup...one lean mean cooking machine built for fast acceleration snout to tail!

    Ron
    Dunlap, IL
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  • Sven,
    Is it possible that you changed butt suppliers and your new butts are the packed in brine variety? Perhaps that make a difference.[p]Ed

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  • WessB,
    wrapped up in foil now, thanks to all for the help, just have to do lunch instead of dinner.
    thanks again

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  • FidelFidel Posts: 10,168
    sven,[p]Unless it sat out for several hours I doubt the interior of the meat warmed much and probably played little part in the fast cook.[p]Is it possible your dome thermo is off and you cooked at a higher temp?
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