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Butt for breakfast!

davidmdavidm Posts: 64
edited 10:13AM in EggHead Forum
I put a nine-pound pork butt, slathered in JJ's rub and mustard, on my large at 6 p.m. last night. It was the biggest I've ever smoked, but boneless and kind of flat when I laid it out on the raised grid over firebricks and a drip pan.[p]I've done five or six before, and they all took about two hours per pound at an average temp of about 240. So I was real surprised when I went out at 6 a.m. (actually 7 with the time change) and found the Polder reading 206![p]I tested the temperature with an instant-read thermometer. The same. So I pulled my guest off the Egg, wrapped him in foil, and he's getting pulled in about a half hour, by which time he'll have been off the grill for 45 minutes. Gotta get cracking on Elder Ward's vinegar finishing sauce.[p]Who wants eggs for breakfast when one can have pig!![p]David


  • davidm,
    please post information about Elder Wards vinagar finishing sauce. Sounds interesting!

  • davidmdavidm Posts: 64
    mvernon, here it is. It's in the recipe section, too, under Elder Ward's pulled pork.[p] 1 C white vinegar
    · 1 C cider vinegar
    · 1 Tbs. sugar (Hawaii style when you can)
    · 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
    · 1 Tbs. Tabasco sauce
    · 1 tsp. kosher salt
    · 1 tsp. cracked black pepper
    Makes 2 Cups[p]Place in a bottle with small neck that will allow you to shake it out a little at a time.[p]Cheers![p]David[p]

  • davidmdavidm Posts: 64
    Just pulled the beast, and it came out great! I think the butcher must have pulled out a great deal of the interior fat when he boned it, because there was remarkably little waste. Or maybe all the fat rendered out on its way to 206.[p]Either way, it tastes wonderful, and my girlfriend is VERY impressed![p]I do wonder if boning and flattening slightly would be a topic for further research for people who would like to reduce the cooking time to 1 1/4 to 1 1/2 hours/pound...[p]David

  • EarlEarl Posts: 468
    <p />davidm,

    We got to get you posting some pictures, i'm starved.LOL You forgot to mention the outter bark, was it overdone & how was the flavor?
    These are two i cooked up for the moose hunting camp. Beats standing over the stove when everyone else has gone fishing.
    Now i can't go hunting unless i bring it.[p]Earl

  • CatCat Posts: 556
    davidm,[p]Yes!! Thickness is more important than weight in determining cooking time. [p]Cathy
  • davidmdavidm Posts: 64
    Earl,[p]You know, I was going to, but I was so surprised to see that beast done that I plumb forgot about the photos![p]The bark was very good; some of the edges seemed a little dry at first, but shaped up nicely when they were mixed and sauced. The flavor was really wonderful, and that nine-pound butt yielded more than a gallon of meat. The upstairs neighbors get a treat today!![p]Cheers,[p]David

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