Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

TheromQ Article on Pork Butt Cook in half the time

KjunbobKjunbob Posts: 81
I recently received an email on this article from ThermoQ.  It discusses a cook of a Pork Butt at a higher temperature as compared to a lower temperature.  I think that I will try the higher temperature for a quicker cook next time.
Large Egg.  New Orleans Area

Comments

  • Photo EggPhoto Egg Posts: 7,903
    This might also help. search "turbo butt", just don't do it in google...lol

    http://eggheadforum.com/search?Search=turbo+butt

    .
    Thank you,
    Darian

    Galveston Texas
  • HeavyGHeavyG Posts: 4,937
    I've always done "turbo butts" and have been pleased with the results. Never have done one at 225°F, but I think my next one I'll actually do at 225°F and see if I find the difference as they mentioned in the article.
    Camped out in the (757/804)
  • nolaeggheadnolaegghead Posts: 26,671
    from the posted article:

    Taste Test: So could we taste a difference? The short answer is, yes. The roast at the higher temperature actually had more browning on its exterior, which had excellent flavor. The pork cooked at the lower temperature still developed good bark and browning. But the real difference was in the texture. The lower temperature cook allowed the connective tissues to come up to temperature for breaking down much more gradually and was held in that temperature range for a longer period of time. The result was protein fibers that were melt-in-your-mouth tender, silky, and juicy. There was a noticeable difference with the protein strands in the pork from the higher temperature cook. Because the protein was denatured faster, and the meat felt a bit more stringy. It had a firmer texture against your teeth and didn’t seem quite as moist. But despite this, the roast cooked at a higher temperature had phenomenal flavor from the rub and bark.

    There was a noticeable difference with the protein strands in the pork from the higher temperature cook. Because the protein was denatured faster, and the meat felt a bit more stringy. It had a firmer texture against your teeth and didn’t seem quite as moist. But despite this, the roast cooked at a higher temperature had phenomenal flavor from the rub and bark.

    Our Recommendation: The true “low and slow” smoking process would definitely be more suitable for barbecue competitions and those with more discerning palates; but for a backyard barbecue, we found the faster process fit the bill. Most people likely won’t detect the subtle differences in texture and the time savings were significant. If you’re smoking your pork butt for a family reunion or other similar event, it may well be worth it to save yourself some time and crank up the heat in your smoker.


    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.
Click here for Forum Use Guidelines.