Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Spreading the love this
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some
Roasted Chicken Flatbread
Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Pork Butt 911
I put the pork butts on the egg at 9 am this morning. They each weigh about 5lbs.
I need to serve food around 7 pm tonight. Am I going to be ok? Also, can I baste with my vinegar recipie every hour?
this is what has worked well for me in the past. Wrap the butss in about 5 layers of foil, then wrap that in a thick fleece blanket o towels. Place in heated cooler. You can heat your cooler by rinsing with hot water in the shower for about 3-4 mins. Drain the water out of the cooler and set the buts inside. They stay nice and hot for hours and hours.
At 250 dome it's a close call if they will be done and if you keep opening the lid to baste they almost definitely will not be done
will a higher dome temp for the last hour help?
you can increase temps after it goes through the plateau or foil at the end if you really need to speed it up
Thanks. How many hours does it take to "go through the plateau"?
every one is different. Of the 2 I have on right now larger one went 4 hours and the smaller one is just coming out at 5 hrs. both are a little longer that usual but a butt is done when it's done.
I guess I miss read your post. I thought they were done already.
I would go with 250-270 dome temp and you should be okay. It will be close. Once they pass the plateau you can bump the temp up to around 275-290 to speed them along. Good luck
Jeff...........hi there buddy............just wanted to say hello..........hope we meet in Atlanta. Take care!!
Just jack the dome temp up mid cook to around 325-350 for a while then ramp it back down. For the last hour or two you can foil it if there is a decent bark.
Forget basting, they are self basting with the fat and moisture content + rub
I agree completely with Luna. You'll be fine.
Powered by Vanilla