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Pork Butt question

DarktraderDarktrader Posts: 13
edited 12:22PM in EggHead Forum
Hey everyone...

I have a newbie question that hopefully you can answer right now for me:)

As I write this I have a 8 pound pork butt on the egg, On the recipe details on the main BGE webpage it says 18 hours or until the butt reaches 200 internal. Well its only been 9 hours and its 200 internal. I dont know what to do? Leave it on or take it off, please give me some suggestions. I do know that for 2-3 hours it was a 280-300 before I made the temp change in the middle of the night.

Comments

  • FiretruckFiretruck Posts: 2,679
    Check the meat in a different place and make sure you have a calibrated thermometer. If it is really that hot, it's done. You will only dry it out if you cook it longer.
  • pattikakepattikake Posts: 1,175
    I would take it off wrap it in triple aliumin foil wrap it in a beach towel, and put it in a cooler (no ice) leave it for a couple of hrs and pull your pork. That is what I do and it is wonderful. There is more experience cooks out there but that is my suggestion. Welcome to the forum.

    Patti
    Wichita, KS
  • I agree with both of these responses. It's finished. Cooler it then pull. The pulled pork can be re-heated prior to serving. At 300 (Egg or oven), it won't take long. About 25-30 minutes or until meat temp is back to 140.
  • Thanks for all the help.... I will do it and you saved the meal:)

    1 final question: WHen you prepare the egg for 230 degrees what combo of openings do you do> Meaning top wheel and bottom slide, I just cant get it right, either its to hot or to low. Thanks
  • Mark0525Mark0525 Posts: 1,232
    Darktrader wrote:
    Thanks for all the help.... I will do it and you saved the meal:)

    1 final question: WHen you prepare the egg for 230 degrees what combo of openings do you do> Meaning top wheel and bottom slide, I just cant get it right, either its to hot or to low. Thanks
    That's the toughest part of all this....lol It gets easier. Whenever you make your adjustments do it a little at a time and wait a few minutes before you adjust it again :)
  • UGAVETUGAVET Posts: 577
    In a good cooler with a towel on the bottom and one on top, I have held butts wrapped in foil for 8 hours before and still had an internal temp of 150 when I pulled them.
  • THanks, Since my Pork is done way early should I just keep in the cooler until serving time? It will be around 6 hours.

    Or better question is when should I pull it? Right before I serve it does it matter?
  • Scout706Scout706 Posts: 16
    Your guests might enjoy the show of pull and chop. I bought a cleaver just for the chop process.
    Not to mention the sampling, specially of the bark.

    My first post!
  • Scout706Scout706 Posts: 16
    For the 200 to 225 degree slow cooking, I have the lower vent about 1/2 inch, the upper open just enough to let smoke out.

    I start coals separately in a chimney starter, add to the egg, vents open half inch top and bottom, allowing ~20 minutes to preheat, then add soaked chunks to the coal pile just as I put the grate and meat on.
  • JeffersonianJeffersonian Posts: 4,244
    I'd pull it right before serving. Assuming you're not going to sauce it yourself and let guests do that, the pork will be much better if you shred it just before they eat it.
  • awesome thank you..
  • JeffersonianJeffersonian Posts: 4,244
    Oh, and one more thing: I know it's late in the process, but if you can get your hands on some Blues Hog Tennessee Red sauce, do it. That stuff ought to be illegal, it's so good on pulled pork.
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