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Butt virgin taking the plunge

Teefus
Teefus Posts: 1,237
edited September 2017 in Pork
Get your mind out of the gutter  =)

I've had my LBGE a little over a year and had yet to do a Pork Butt. Tomorrow is the big day. We stopped by a local country meat market this afternoon and picked up a fresh 9# butt. It's sitting on a nice rub of crushed brown mustard seed, rosemary, garlic, thyme, bay leaf and sage overnight. In the morning I'll hit it with some Kosher salt and throw it on the Egg for a nice slow roast with a little added pecan wood. I'm thinking about 9 hours at 300*. Sound about right?

Here's what I'm starting with:


Michiana, South of the border.

Comments

  • dsrguns
    dsrguns Posts: 421
    edited September 2017
    Easy cook on the egg. With that title it's better to take the plunge than take a plunge. Your timeline sounds about right. 
      
    XL BGE
    MD
  • Looks like you have the basics down. Looks and sounds good
  • nolaegghead
    nolaegghead Posts: 42,109
    Based on the shape, weight and temp, i think it may cook faster than 9 hours.
    ______________________________________________
    I love lamp..
  • Carolina Q
    Carolina Q Posts: 14,831
    Method and timing are fine. Interesting seasonings though. Except for salt, I've never used any of them on a butt. I've used this for years... sugar, brown sugar, salt, cumin, chili powder, pepper, paprika and cayenne.

    They sound good, I've just never done that. Let us know how it works out.



     

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

    Michael 
    Central Connecticut 

  • Teefus
    Teefus Posts: 1,237
    Method and timing are fine. Interesting seasonings though. Except for salt, I've never used any of them on a butt. I've used this for years... sugar, brown sugar, salt, cumin, chili powder, pepper, paprika and cayenne.

    They sound good, I've just never done that. Let us know how it works out.



     

    The spices are in a blend that we get from Penzeys. It's called Bavarian. It's absolutely awesome on roast pork. It's very savory with a rustic finish that is greatly enhanced with smoke. It's a whole different deal than standard pork BBQ. 
    Michiana, South of the border.
  • I have to say that that is one strange looking butt.  Did the butcher take the bone out and filet it for you like that, or did you do that?

    Agree with Nola, it should cook faster if you put it on in that same shape as opposed to tying it up into more of a roast.
    "I've made a note never to piss you two off." - Stike
  • lkapigian
    lkapigian Posts: 11,171
    I saw butt virgin and plunge but still clicked 
    Visalia, Ca @lkapigian
  • Teefus
    Teefus Posts: 1,237
    It's bone-in and he didn't do anything extra I'm aware of. There were several to pick from and that one was the lucky winner. He joked that the shoulder bone was like the little pop up thing on a turkey. When it pulled out with no effort, it was done. 
    Michiana, South of the border.
  • Teefus
    Teefus Posts: 1,237
    lkapigian said:
    I saw butt virgin and plunge but still clicked 
    A man's man. 
    Michiana, South of the border.
  • shtgunal3
    shtgunal3 Posts: 5,885
    Enjoy the ride  ;) 

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • lousubcap
    lousubcap Posts: 34,110
    As above - don't know if you can tie that into a more rounded shape to get a more uniform cook.  Regardless, your butcher was right there with great advice, "He joked that the shoulder bone was like the little pop up thing on a turkey. When it pulled out with no effort, it was done." And that is the way to know you are at the finish-line.  Likely around 200*F or so but "probes like buttah" and the bone pulling clean are the best indicators. 
    If you run at around 300*F with that shape I would expect it to finish earlier-(around 6.5-7.5 hours) but the piggy drives the cook.  Above all, enjoy the cook and follow-on eats.
    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.
  • GrateEggspectations
    GrateEggspectations Posts: 10,145
    edited September 2017
    Oh boy, SGH will have a field day with this one. And yes... the lack of tagging him was deliberate.
  • Teefus
    Teefus Posts: 1,237
    Thanks to all for the input. High hopes for hog meat tomorrow. I'll make sure I take copious amounts of photos, lest it never happened. 

    @lousubcap - it's really not that "flat". The photo may be misleading. It's proportioned about like a chubby packer brisket and I've managed to cook those evenly. We're more roast pork people than pulled pork people so I'm sure all will go well. 
    Michiana, South of the border.
  • Well?!?!?
    "I've made a note never to piss you two off." - Stike
  • Teefus
    Teefus Posts: 1,237
    edited October 2017
    Michiana, South of the border.
  • bucky925
    bucky925 Posts: 2,029
    continued till friday  B)

    Be careful when following the masses. Sometimes the M is silent.