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Butt a cooking
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Big Easy Egg
Posts: 191
I put a Butt on this morning at 9am (my first attempt at a Butt). Had the Egg set on 240 with a Polander. The meat temp is already 190 after only this short period of time, my question is should I lower the temp a bit and let it go for a few more hours or should I take it off to rest and begin pulling?
Comments
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How big is it? Bone in or boneless?
I prefer butts at 195-198 myself, some people go to 205. I also like to rest mine in foil for at least an hour before pulling. -
Bone in and about 8 lbs.
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When it is done the blade bone will be poking out and wiggle freely.
Sounds like that one went very quick. Butts are very forgiving so it should be very good. -
Is your Polder touching the bone? Thats a pretty fast cook. I got a 6 pounder on right now that I put on at 5:45 this morning and it is sitting at 158 with the EGG trucking along at 225.
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Polder is not touching the bone and the bone is sticking out but not real wiggly. Sounds like this reply needs a PG-13 rating.
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Thats what I was thinking if the probe was touching bone. I thought my 11 hour 7lb was quick and it was, but an 8lb done in 6 hours seems impossible.
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Okay, let me get this right. If you touch your Poulder your meat finishes too quickly? Do I have this right? Or am I reading the wrong blog?Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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I am sure what was meant was if the probe is touching the bone it would read a higher temp due to the bone being hotter from heat transfer.
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Pull it, wrap it in HDAF, put it in a cooler (no ice) cover it with news paper and towels. That should give you just the right enough insulation to drive that sucker over here. I will be more than happy to check it for doneness. :woohoo:
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By the way Mike, I poured a bottle of Abita Strawberry Ale in the roasting rack pan before it started. I would like to met someday but this one is reserved for the Honets victory party tonite and my neighbor has my car blocked just to make sure the pork doesn't escape.
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Thanks, I got that but in MY mind I was on another topic all together...I thought this was a subliminal forum post.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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...in other words, it was futile attempt at humor not a BGE cooking technique clarification.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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