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Pork Butt

ThailandBBQ
ThailandBBQ Posts: 51
edited November -1 in EggHead Forum
Well I am working on my first pork butt, following Elder Ward's guidance. It's only a little over 3.5 lbs. so I thought an easy 5-6 hour cook but I am now at 4.5 hrs. with a temp of 160 F and an egg temp of 250ish(I am not that good yet at holding steady).

Since I haven't went through the "plateau" yet I am betting on another 3 hours or so which would put me at well over 7 hours cooking time.

Will update later for all you that are late nighters in the USA, 1 pm here in Thailand.

Mike

Comments

  • Little Chef
    Little Chef Posts: 4,725
    Mike...I wish it was 1pm here...lol. It never ceases to amaze me, we get these small hunks of meat, and we think it will be a 'quick' cook. :blink: I think that's why a lot of folks, when doing a butt cook, just cook up a couple 9 pounders...it's the same amount of work! :laugh: Wish you the best with your cook!!
    What are you doing in Thailand, if not too personal? One of my favorite countries. :)
  • Little Chef,

    Thanks for the reply. I am retired in Thailand, I have lived in Asia (Singapore) the last 14 years and finally pulled the plug the end of July. We built a house about 2 years ago so now I am finally enjoying things now that we are all moved in.

    Back on the subject of the butt, not sure if I can find one here that is 8-9 lbs. In any event this is just for a few people and I didn't want to get carried away on my first try. It just hit 163 F.

    Mike
  • Little Chef
    Little Chef Posts: 4,725
    Mike...You are in the perfect "plateau" temp right now. Don't get worried if is sits at this temp, and maybe even drop a degree or two, over the next hour or so. Once it gets out of the plateau, it will finish quickly. :) (No disrespect, but I can't imagine BBQ butt in Thailand!! :laugh: I guess that's what makes it so special! ;) )
    If worse comes to worst, go get some of that amazing Thai street food!!! I could sure go for some now! Enjoy that life, and know... I am envious, but in a good way. ;) Be well, and best wishes on your cook.
  • Gee man do you ever sleep???

    Anyways is good to have your comments.

    I think I may be coming out of the plateau, just started climbing and now at 167.....this is taking a long time.

    The wife just brought home some papaya salad for lunch, I finished that and a beer and now I am more relaxed, even more after another Singha.

    Where have you been in Thailand, I live near Pattaya but far enough away not to get caught up in the craziness ;)

    Mike
  • chrisnjenn
    chrisnjenn Posts: 534
    I have been to Thailand 3 times and it is one of my favorite countries in the world. I will be going back next year with my wife (it will be her first time) The country is beautiful and so are the people. I fly into Bangkok and take a "limo" to Pattaya. I know Pattaya is very touristy, but I really like it there. I almost pulled the trigger and bought a condo down there a few years ago (on the beach--really inexpensive like most things in Thailand compared to the U.S.). When I retire in the next 20 years, Thailand will be on top of my list.
  • Small butts don't follow the 1.5 to 2 hours per pound rule very well and often take longer. Let it ride and you will be rewarded in the end. I always cooks 2 butts as big as I can fit when doing pulled pork. Whatever isn't eaten is vacuum bagged and placed in the freezer until later. It is a considerable effort for a 16 hour cook so maximize your effort.
  • Also pulled pork freezes and reheats very well. When I bag it I'll add a teaspoon of apple juice so when it's reheated it adds the flavor and moisture to make it just as good as the first time, maybe even better!
  • Chris,

    Let me know when you head this way, I am just east of Jomtien in Huay Yai....about 3 KM from the beach.

    The pork butt came out great and it only took 9 hours! It was well worth the wait and I was able to impress a Dutch friend and wife along with another Thai. I am trying to spread good ole BBQ into Thailand.

    Next time I definitely will try to get a bigger pork butt.

    Civil Eng, I agree!!!

    Little Chef, thanks for staying up late.

    Mike