Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

butt

GerMGerM Posts: 13
edited 10:52AM in EggHead Forum
I have a 4.5 pound butt that I just received from a co-worker. (fresh off the farm) I want to make it pulled pork by Friday. (Christmas Party) Any suggestions... how long to cook/smoke... rubs...etc...[p]Thanks for any suggestions.[p]Ger

Comments

  • uncbbquncbbq Posts: 165
    germ,
    There are tons of butt suggestions on the standard linked sites (Whiz, WessB, etc.), and you can hardly go wrong. 250 dome, smoke of your choice, indirect, prob 2 hours/lb. or so. Remove at 200 internal temp., pull 1-4 hours later--hold foiled in cooler while waiting. I'd read the usual sites first, though, and make up my own mind about how to proceed. Butts are really forgiving, however. Most newbie mistakes seem to be when trying to cook them too low. The egg is pretty simple to keep at 250, but lower than that is more challenging.

Sign In or Register to comment.
Click here for Forum Use Guidelines.