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Pork Butt

What is a good dome temp and internal temp for a pork butt? I will be doing a 5 pounder. Thanks in advance.

Comments

  • FidelFidel Posts: 10,172
    Zee,[p]250 dome, 195 or more internal.
  • WessBWessB Posts: 6,937
    Zee,
    I go with 235° grid temp, which is around 250° dome temp to start...done at an internal of 195-200° preferably closer to 200...this is for "pulled pork" if you're gonna slice it you don't need to cook it that high of an internal..[p]Wess

  • WessB, have never done the pulled pork. I have seen posts where they use bear claw tools. I don't have those. Is it advisable to attempt without them? I alway cook to internal temps, not time, but can you give me a ballpark idea how long a 5 lb. butt will take? Thanks.
  • Zee,
    I've never used "bear claws" to pull my pork.. just a fork and my fingers (which if you are not careful will get burned!)

  • WessBWessB Posts: 6,937
    Zee,
    While the bear claws do look cool, I have never used them..I have some fairly heavy rubber gloves and litterally just squeeze the meat....it will fall apart in your hands...worse case you can use a couple of forks...and the meat will still be HOT...so be careful...I would guess you would be in the 8-10 hour window..but these things never cook exactly the same twice..[p]Wess[p]Wess

  • Beachbum,
    Prime rib turn out good? RD sends his love. LOL[p]Mike

  • WessBWessB Posts: 6,937
    Zee,
    While the bear claws do look cool, I have never used them..I have some fairly heavy rubber gloves and litterally just squeeze the meat....it will fall apart in your hands...worse case you can use a couple of forks...and the meat will still be HOT...so be careful...I would guess you would be in the 8-10 hour window..but these things never cook exactly the same twice..[p]Wess[p]Wess

  • Zee,[p]With a dome of about 250°, you can use the rule of thumb of about 1-1/2 to 2 hours per pound. I'm a egger less than a year, and I had a 5 lb. butt cook for 12 hours until it reached 200° internal. But most of them will get ther in about 8 hours. Bye the way, the 12 hour butt was the best I ever cooked so far. Let it do whatever it's gotta do. And enjoy!
  • Zee,
    I set up these for a Christmas eve party. Rubbed the one on the right with Bad Byrons and the other with Willingham's. Both got coated with French's.[p][url=http://s220.photobucket.com/albums/dd46/mikejsand/Food/?action=view¤t=PulledPork002.jpg]PulledPork002.jpg[/url][p]Cooked them at 250 dome, which turned out to be 230 grid in my XL.[p][url=http://s220.photobucket.com/albums/dd46/mikejsand/Food/?action=view¤t=PulledPork006.jpg]PulledPork006.jpg[/url][p]They finished in 20 hours.[p][url=http://s220.photobucket.com/albums/dd46/mikejsand/Food/?action=view¤t=PulledPork007.jpg]PulledPork007.jpg[/url][p]This was two Boston Butts weighing 8.52 and 9.64 respectfully. I stated this to let you know that two will cook roughly the same amount of time as one. I used Weekend Warrior and a two hand fulls of apple chunks.[p]Good Luck[p]Mike[p]Good luck

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