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16 Hours for 6 lb Pork Butt

It seem like it took an awfully long time to cook my 6 lb pork butt on my medium BGE. I used my flameboss, cooked it at 235 the whole time. The temperature probe was not touching the bone but it was probably close. I injected it with a mixture of apple juice, brown sugar, Worcestershire sauce and soy sauce the evening before. I covered it with Pig Powder. I did not foil. It has wonderful bark and is very tender and tastes great! We are reheating it an serving it at a party today. It just seems like a long time. Any thoughts? (The 3 small dips in the pit temperature are not me opening the lid, that's when it rained)






Comments

  • WardsterWardster Posts: 1,006
    Each cut cooks a bit different.  I usually plan for a 12-14 hr cook for the regular grocery store size ones.  I've had some take 20 hrs.  Kinda freaks me out on those long ones.
    Apollo Beach, FL
  • Always takes a long time below 250. 

    Little Rock, AR

  • GrillSgtGrillSgt Posts: 1,721
    I did a 5lb 14oz yesterday at 250. Took 9 1/2 hours. Pork on the left, lamb on right.
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • lousubcaplousubcap Posts: 16,770
    As above regarding protein cook times.  You can dial it up into the 260-280*F range and significantly reduce the cook time with no impact on your bark.  
    My experience with smaller butts is that their general cook time /lb is higher than larger ones.  I attribute some of that to the higher surface to volume ratio but no science behind that.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Carolina QCarolina Q Posts: 12,994
    The small ones can surprise you. I bought two 5 pounders once. As an experiment, I cut one in half and put all three pieces on my large at 250. Don't remember how long they took, about 8-9 hours I think, but the two small ones took just as long as the 5er. 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • GrillSgtGrillSgt Posts: 1,721
    The 4 lb lamb shoulder took about a 1/2 longer than the 6lb pork shoulder. It was in the front of that makes any diff
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • I just cooked 2- 9.5 lb. butts together. Set the Digi Q for 230 and meat temp to 195. These took just at 19 hours and I pulled them at 190 internal due to time constraints. They turned out great. 
  • Thank you all for reassuring me that I wasn't doing anything wrong. Next time I'll do an over night so it's done in the middle of the afternoon.
  • 6lbs...I would've turbo cooked it.
  • There really is no benefit to cooking that low unless it's buying you more drinking time by the grill. Bump to 275° and cut about 5 hours off your cook time and I bet you can't tell a difference in the two. 
    Snellville, GA


  • JohnnyTarheelJohnnyTarheel Posts: 5,138

    Cooked these today.... my new norm is to cook 285 to 300 degrees... these were 8/12 lbs a piece and I put them on @8:15am and pulled them at 4:30 pm... at this temp I never have to adjust anything once stabilized... they were perfect according to SWMBO... no more overnight cooks for me... 



    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • Update. I did another 6 lb. butt last weekend but cooked it at 265 degrees. It was done (198 degree)in 10 hours. It tasted great.
  • yljktyljkt Posts: 797
    I go 300-325 after a good apple juice injection and seasoning. Always done in 4-5 hours.   
  • YnoYno Posts: 90
    I am not in a hurry, so I usually cook at 225*. I have done a single 8 pound butts that took 22 hours, and I just cooked two ten pounders together. One took 12 hours, the other took 14. They all seem to do their own things - quite the individuals.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild.
  • Jupiter JimJupiter Jim Posts: 3,030
    There really is no benefit to cooking that low unless it's buying you more drinking time by the grill. Bump to 275° and cut about 5 hours off your cook time and I bet you can't tell a difference in the two. 
    You are so right on this one......... I never do low and slow butts now, I always do turbo @ 350-375 done 5-6 hours and awesome every time.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • dstearndstearn Posts: 1,140

    Cooked these today.... my new norm is to cook 285 to 300 degrees... these were 8/12 lbs a piece and I put them on @8:15am and pulled them at 4:30 pm... at this temp I never have to adjust anything once stabilized... they were perfect according to SWMBO... no more overnight cooks for me... 



    Were your temps Dome temp? I used the low and slow method on a 8.5 lb bone in last weekend. Started at 11:00 PM at 225 grate and then gradually bumped up the grate temp to 250 towards the end of the cook. I pulled at 3:00 PM and then when I probed with the Thermopen the temps were ranging from 195 - 202. Pulled and FTC for 3 1/2 hours and it was perfect. I will have to try the turbo method sometime to compare.
  • DonWWDonWW Posts: 323
    edited December 2017
    I am surprised at the quick slowdown of the pit temp.  With that trajectory, I would think it would go on a much larger curve upwards.

    Question @Laserlarry, how open do you keep your daisy wheel?
    XL and Medium BGE.  Dallas, Texas.
  • northGAcocknorthGAcock Posts: 10,015
    Dang pig!
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

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