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cobrastrikecobrastrike Posts: 28
edited November -1 in EggHead Forum
Hi all,
I'll apologize in advance for the lengthy post, but I had to share this....
I got into a discussion with a fellow egger at work about cooking a Boston butt for pulled pork. I told him the way I was cooking was the way that I thought everyone cooked (250F till 200F internal, appx 12-14 hours for 7-8 lb butt). When I told him that, he almost fell out of his chair and asked why I cooked it for so long. I asked how he did his and here's what he said....
"Get the egg to inferno temp and sear each side of the butt for 5 min. Bring the temp back to 350 and wrap butt in aluminum foil and cook for appx. 2 hours and butt will be ready to pull.".
When he told me I thought there was no way for it to cook this fast (given the plateau @ 170 and holding for hours). One thing that he did tell me was that he got the bone removed from the butcher, usually cooked a 5 lb butt, and cooked with direct heat. Even at this size, I would still think at least 6 hours with the higher temp. I asked what temp he pulled the butt of at and he told me he doesn't cook by temp, but rather time. Is this even possible?
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Comments

  • PhilsGrillPhilsGrill Posts: 2,256
    Sounds fine for SLICED pork, not pulled though.
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  • AZRPAZRP Posts: 10,116
    Anything is possible, but I wouldn't be buying into that method. -RP
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  • that's what I thought- fine for sliced but not to pull. I think he was secretly getting some tips now that I think about it... :laugh:
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  • HossHoss Posts: 14,587
    STAY AWAY from THAT GUY! He is Dangerous and Dillusional!!! :woohoo: :woohoo: :woohoo: :whistle: :evil: Like AZRP said anything is possible but they gonna have to show me it's so! ;)
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  • I say cook one the low and slow method and let him try it. :laugh:
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  • KokemanKokeman Posts: 815
    A guy i know that thinks i'm nuts for cooking butts and ribs so long. he says 4 hours for butts and a hour for ribs max. This guy also thinks frozen $3.99 a pound filet mignon is a good steak.
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  • stikestike Posts: 15,597
    there're a million ways to cook that chunk of meat. but to barbecue it, well, by definition it's lo-and-slo.

    sure. you could microwave it and pull, or do it overnight in a slow cooker.... or boil it. or make it into a ham of sorts....

    but "barbecue" is a very narrow category. cooked over low heat with natural wood, usually imparting a smokey flavor.

    it all comes down to preference. if he likes the food he gets from his method, that's all that counts, right? i just wouldn't say he's doing "barbecue"

    if you want the texture and smokey smell from barbecue, you don't have many options.

    i don't doubt he can cook it in that amount of time. i just wouldn't cook mine that way, because i prefer it another way
    ed egli avea del cul fatto trombetta -Dante
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  • BasscatBasscat Posts: 643
    Wow! That's the most reasoned, insightful and accurate response ever! Nicely stated. I prefer my pulled pork low and slow, but Stike is right, there are many ways to get pork that will pull.
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Foiling would probably soften the sear of the meat. That might well work for sliced pork done temperature about 140° internal. But for pulled pork I would lay 10 bucks down against it.

    I have cooked a 8# boston butt to tender pulled pork in 6.5 to 7 hours. 370° raised grid which was close to 400° dome. The results were outstanding.

    Maybe I will try to do a faster cook to see what happens.

    GG
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    I have a real hard time cooking BB ribs much longer than 4 hours or they get overdone.

    3 to 4 hours for sliced pork.

    GG
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  • RipnemRipnem Posts: 5,511
    All great professors research hard core to teach the masses. Keep it up big fella :)
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  • loco_engrloco_engr Posts: 3,673
    Wonder why he even brought an egg?
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