Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Butt on BGE
Tarheelinva
Posts: 1
Going to cook first Butt on my new BGE this evening. I've read many of
the discussion on recent Butt cooks. Looks like maintaining 240-250
DOME temp, fill fire ring with charcoal, don't worry about the "plateau"
and allowing roughly 2 hrs per pound to reach the 195 sweet spot. Any
other advice for the first timer
the discussion on recent Butt cooks. Looks like maintaining 240-250
DOME temp, fill fire ring with charcoal, don't worry about the "plateau"
and allowing roughly 2 hrs per pound to reach the 195 sweet spot. Any
other advice for the first timer
Comments
-
Don't stress over it. After all the reading and help from pthers here, my first butt is 16 hours in and looking good. Maybe a drip pan with solution to keep drippings from burning?
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
-
I find having a six pack of my favorite brew on hand helps. Other then that you should be good to go. I think it's nearly impossible to totally relax on a maiden overnighter so plan on getting up at least once in the middle of the night to check your temperature.
-
+1 with bigguy136 on the "don't stress"-and don't spend too much time chasing temps-270+/- 30*F works as butt is very forgiving. Allow for at least an hour of wrap and pack in HDAF and couple of towels in a cooler once off the BGE. (That wrap and pack setup will hold temps for a good 4 hours if needed before pulling).Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
Are there any exceptions to the 2 hour per pound rule? Does this break down for smaller butts? I did a 4 pound boneless butt last weekend at 225 and it took over 14 hours to hit 195.
I am going at it again this weekend with a 7 pound bone-in and am not sure how to judge the time. I will try to raise the temp a little base on the above advice, so should I just ignore my last smoke and stick to a 2 hour per pound estimate? -
Each piece of meat can be different. One time I put 3 pretty equal size
butts on around 8 PM. All of them were around 8 # or so. The next
morning one was ready to come off by 7 AM. The other two came off
around 1 or 2 in the afternoon. That is an extreme example but reading
these forums for years I've seen enough stories to come to the
conclusion that you never really know until its done. -
I cook by temp and leave a 4touch hour window before serving. Just pull and rest in a cooler
-
Are there any exceptions to the 2 hour per pound rule? Does this break down for smaller butts? I did a 4 pound boneless butt last weekend at 225 and it took over 14 hours to hit 195.
I am going at it again this weekend with a 7 pound bone-in and am not sure how to judge the time. I will try to raise the temp a little base on the above advice, so should I just ignore my last smoke and stick to a 2 hour per pound estimate?
I put on a 7 lb boston butt at 11:00 PM and grate temp of 225°. At 3:00 (16 hrs) I was at 158° so I bumped up the grate temp to 265°. Now at 17.5 hours, I'm at 178°. I have another 2 hours before I need to pull it so I hope it gets done in time.I'm using a Stoker and the grate temps are fairly consistent
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum