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8 pound pork butt help 1st timer here

beefburnerbeefburner Posts: 2
edited August 2011 in EggHead Forum

Hello everyone!!

I know I am going to get TONS of replies to this, but please keep it simple for me.  I am about to try for the first time doing an 8 pound bone in pork butt.  How long and at what temp should I cook this at? 

I'd like to eat it sometime between 5-6pm.  I've got my rub and egg set, just not sure of the cooking time.  I've read everything from 1-2 hours per pound.

Thanks in advance for all the advice and help!!



  • lousubcaplousubcap Posts: 16,792

    My experience after years of the water/gasser smoker is to count on around 2.1 hours/lb with a calibrated 250*F dome temp to a finish temp of 195-200*F. Plan on this time and also set up to finish early and double wrap in HDAF with some warmed apple juice and put in a cooler stuffed with towels where it will hold for 3-4 hours easily.  Then open her up , let the juices redistribute for around 20-30 mins and pull. Turns out great-

    Good Luck!

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • brisket30brisket30 Posts: 122
    I have done several butts of that size. Most of mine have taken 9 to 11 hours at a calibrated dome temp of 225. I normally allow for extra time becuase once done it will stay hot for several hours. Just double wrap in HDAF, then a large towel and place in a cooler.Pull the butt of at 190 to 195.
  • WoodbutcherWoodbutcher Posts: 1,004
    I've found that keeping the egg at 225 is a little difficult to do. They seem to like 250-275 much better. The extra 25-50 degrees won't hurt anything, it might help it get done a little quicker. I would figure around 12 hours for the cook. Like brisket30 stated, you can wrap in foil and put in a cooler and it will stay hot for hours.
  • Rolling EggRolling Egg Posts: 1,995
    If you try to hold 225 your asking for trouble. I cant tell you how many people I've seen post about "my fire going out" and the first question to get asked was what temp were you holding. 90% of the time it's people trying to cook under 250. Do yourself a favor, and run a min 250 dome always on your low and slows. 1.5 to 2.0 hours per pound will get you in a 4 hour window. Remember, Getting it done a few hours early will not hurt you at all. Double wrap it in aluminum foil and put it in a cooler covered in towels, and it will saty hot up to 4 to 5 hours. So error on the early side and dont be trying to get it done at the last minute. Good luck!
  • Misippi EggerMisippi Egger Posts: 5,095
    250-260* dome will usually give you about 225* at the grid level.  Rolling Egg is RIGHT ON about the number of people who post about their fires going out. Don't want to ruin a good piece of pork!
  • Thank you all for the great tips and advice.  I have learned a big one here...I tried this before and was trying to keep the fire to about 225, and I played hell trying to keep it lit.  I will try the 250 this time and see what happens.


    Thank you all again.  If it turns out, I will post pics.

  • boston_stokerboston_stoker Posts: 794
    edited December 2011
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