Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
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. B)
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.
OOOOpps... :ohmy:
I guess I miss read your post. I thought they were done already. :blush:
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 B)
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
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0 · Off Topic Disagree Agree LikeI guess I miss read your post. I thought they were done already. :blush:
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
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0 · Off Topic Disagree Agree LikeForget basting, they are self basting with the fat and moisture content + rub
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