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Large Butt - out of my league

HawkeyeHawkeye Posts: 32
Done a few smaller butts with pretty decent success but I am concerned I can bite off more than I can handle.  Having a bigger group tomorrow night so I had butcher get me a larger cut.

Picked it up an hour ago and it is nearly 13 pounds.

I need some advice from more experienced eggers to help me work through this project.  Need to serve tomorrow night.

Comments

  • Mattman3969Mattman3969 Posts: 8,013
    I would prolly cut it in half and cook at 350 straight thru. Rub with you favorite rub, you can use mustard as a binder or not because it really doesn't make a difference. Some use oak or hickory for smoke but I am partial to a mix of apple and cherry. If you split like suggested you can estimate about a 5-6hr cook.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • jllbmsjllbms Posts: 381
    I'd start it at 0600 at 225 and monitor the temp. By1400 if you're not at say, 160, wrap it in foil and crank the temp to 300. Other Eggers may have better ideas, but that's what I'd do. Hopefully you have a probe.
    Kemah, TX
  • Little StevenLittle Steven Posts: 28,817
    Are you tentative about an overnight cook?

    Steve 

    Caledon, ON

     

  • HawkeyeHawkeye Posts: 32
    Thank you for the comments.  I do have a probe.  I am a bit tentative on an overnight cook but I am not opposed to getting up very early and this group will not want to eat before 8pm at the earliest
  • HawkeyeHawkeye Posts: 32
    Is cutting it in half purely to expedite the cook or is there some other concerns with a butt of this size

  • Little StevenLittle Steven Posts: 28,817
    If you clean out your egg, get it stabilised at 250 for an hour or so and put the butt on about 11:00 pm you will be rewarded

    Steve 

    Caledon, ON

     

  • HawkeyeHawkeye Posts: 32
    Egg is cleaned out and loaded with lump.  If I start it at 1100 and do NOT cut it in half, what would you estimate cook time to be
  • Little StevenLittle Steven Posts: 28,817
    It's hard to say. Butts sort of have a mind of their own. That said, they are very forgiving so if say by noon tomorrow you can crank the heat. That big it is probably longer than it is thick so the hours per pouns is out the window. That is the way I would do it but I have never done a turbo butt.

    Steve 

    Caledon, ON

     

  • FoghornFoghorn Posts: 6,384
    Hawkeye said:
    Egg is cleaned out and loaded with lump.  If I start it at 1100 and do NOT cut it in half, what would you estimate cook time to be

    You can make sure it is off the grill at least an hour before you eat after you assess it in the morning and throughout the day.  During daylight hours tomorrow you can raise the temp as high as 350 and if that isn't enough you can foil it.  While I turbo most of my butts they are usually in the 7-8 pound range.  At 13 pounds I would (based on supposition and no data) want to go lower for a good portion of the cook to minimize the temp difference between the outer surface and the center of the meat. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Mattman3969Mattman3969 Posts: 8,013
    Hawkeye said:
    Is cutting it in half purely to expedite the cook or is there some other concerns with a butt of this size


    Purely to expedite the cook plus it will give you more bark if you are into that kinda thing. I am a turbo'r but at the same time LS is shooting you good info for the low and slow side. It's up to you to decide which way to go.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • lousubcaplousubcap Posts: 16,528
    Cook plan hinges on the amount of BGE supervisory adult beverages you desire to write into the script :)>-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Chris_WangChris_Wang Posts: 1,253
    Are you positive there aren't two butts in the package?

    Ball Ground, GA

    ATL Sports Homer

     

  • xiphoid007xiphoid007 Posts: 524
    I go turbo, but for a butt that size, your bark may become char for the amount of time it takes to get tender.

    I second the notion of beginning around d 250 and cranking later in the cook. Pork butt is pretty forgiving and can tolerate the high temps later.

    You could probably go turbo and foil once the bark gets where u want it. This would also speed the cook. However, there are many on this forum that would have me shot for suggesting such a thing and you shot should you dare listen. . . X_X
    Pittsburgh, PA - 1 LBGE
  • DMWDMW Posts: 12,333
    Could be a butt with part of the picnic attached. Can you post pics?
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • HawkeyeHawkeye Posts: 32
    You guys have all been great, trying to take it all in.  Yes I will post pics shortly

  • HawkeyeHawkeye Posts: 32
    It is one butt, not two in a package
  • Chris_WangChris_Wang Posts: 1,253
    Hawkeye said:

    It is one butt, not two in a package

    10-4

    Ball Ground, GA

    ATL Sports Homer

     

  • bettysnephewbettysnephew Posts: 1,174

    Hawkeye

    Iowan??  We do have a few big pigs inside the borders, just check the state fair in August.

    A poor widows son.
    See der Rabbits, Iowa
  • SGHSGH Posts: 24,014
    Hawkeye said:
    Picked it up an hour ago and it is nearly 13 pounds.

    I need some advice from more experienced eggers to help me work through this project.  

    First let me say that im not a experienced egger. That being said you may want to ignore this and seek council else where. How ever I have cooked a few butts so I will share my findings. You have several options here. Let me point out a few of them.

    First you can cook it whole between 225-250 for the entire cook with outstanding end results.

    Second you can split it in half and cook at 225-250 for the entire cook with almost the same end result.

    Third you can cook it whole at 225-250 until the internal temp reaches 160. At this point you can really start getting up on the heat if the need arises to meet a target finish.

    Fourth you can split it in half and cook it at 300-350 with very good results.

    Fifth you can cook it whole at 300-325 with very good results. On a butt this size if you chose to turbo I would recommend not going over 325 to help avoid drying the outside out and also as not to scorch the outer layer.

    They all produce a fine end product. As far as cutting them in half it is only to speed the cooking process. It does nothing to improve the quality of the finished product. Again you may wish to consult others as im not a egg pro but I hope that I have at least provided you with some useful information. Good luck my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • Mattman3969Mattman3969 Posts: 8,013
    @sgh - you sir sound like a pro and I appreciate all that you add to this forum.

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • HawkeyeHawkeye Posts: 32
    Yes, I am an Iowan, grew up in Iowa City
  • SGHSGH Posts: 24,014
    @sgh -  I appreciate all that you add to this forum.
    Thank you for the kind words my friend. But I speak the truth when I say that my cooking on the egg is very limited when compared to others on here. However I have spent most of my life cooking bbq. Again thanks brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • SGHSGH Posts: 24,014
    edited May 2014
    Hawkeye said: Large Butt - out of my league
     

    No sir. Nothing is out of your league if you put your mind to it. Especially with all the assistance and good advice that you can get here on this forum. Its just a little larger of a cut and takes longer to cook. No big deal at all my friend. The procedure is the same, only the time is different. Also I see that you are from Iowa. In 1995-1996 I worked in Cedar Rapids building the Cedar River Paper Company. Would like to see it again some day. I have some real fond memories from my time spent up there.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
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