Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Boston Butt

Chemical EggineerChemical Eggineer Posts: 26
edited 11:14PM in EggHead Forum
So, I've got a few BB's under my belt now as well as several other cooks. Thanks to everyone on this forum for helping me out when I had questions. The butts especially have turned out excellent pretty much every time. I'm completely sold on the BGE. My only complaint is that the butts do tend to end up with a lot of fat still left in the meat. Are there any techniques for reducing the fat content in the finished product? I don't trim the fat from the bottom of the butt prior to cooking, and I cook at 250 grill temp until 195 internal. I use the standard inverted PS with drip pan setup.


  • It depends on the butt and amount of fat. They will all have a certain amount that needs to be removed after cooking. I generally try to trim as much from the top and sides prior to cooking. That may help you some.

    Your other option is to lower the cooking temp and increase the cooking time. This may keep you in the plateau longer and render more fat out.
  • You can always part out/butterfly the meat and cut away some fat on the inside. It's probably not worth it though. I usually cut down the entire fat cap on mine because it's of no use and takes longer to cook
  • Removing the fat cap pre-cook and cooking lower and slower are both good ideas. I was planning to try both of those on my next cook anyway, so we'll see how that goes. I know that some fat will be left in the meat regardless.
Sign In or Register to comment.