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:

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.

Tiny pork shoulder is killing me today!

acolleacolle Posts: 127
I dropped a little one ( 3.5lbs ) on @ 9AM for dinner tonight. Have maintained 235º at the grate all day. Stalled just under 170º forever ago. Wrapped in butcher paper @ 165º (internal temp) like 6 hours into the cook. Just got up to 172º in hour 7. I know it'll be done when it is done, but this little sucker seems to be taking forever!!! Send me some good vibes. I'm almost ready to give up and eat all the sides only for dinner... LOL.
Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]

Comments

  • RRPRRP Posts: 24,705
    By now that tiny butt is probably pork jerky! My guess is your dome thermometer is way off! Enjoy your sides! 
    Re-gasketing America one yard at a time.
  • acolleacolle Posts: 127
    RRP said:
    By now that tiny butt is probably pork jerky! My guess is your dome thermometer is way off! Enjoy your sides! 
    Using a grid thermo and an internal probe. Seems like the temps are both consistent?
    Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
  • CanuggheadCanugghead Posts: 9,205
    By now it should have picked up sufficient smoke, finish it in oven at 300?
    canuckland
  • acolleacolle Posts: 127
    By now it should have picked up sufficient smoke, finish it in oven at 300?
    We just increased the temp in the egg to 300º I don't think it is jerky like RRP said. Nothing internal in the meat has exceeded 180º yet. Grate temp has been 235-240º entire time. Slow and low for sure here...

    Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
  • Photo EggPhoto Egg Posts: 11,439
    Pork butts or brisket, don’t be afraid to bump the temps and push it through the stall if time is running short. 
    Thank you,
    Darian

    Galveston Texas
  • lousubcaplousubcap Posts: 26,321
    I have found that the smaller cuts punch above their weight class when calculating weight and time/ lb.  Not surprising.  But go with the feel and your challenged patience will be rewarded.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • dmouratidmourati Posts: 1,134
    Your temp is too low. Try 250 at least and preferably more like 275.
    Mountain View, CA
  • RRPRRP Posts: 24,705
    ???????... care to add an epilogue?
    Re-gasketing America one yard at a time.
  • RyanStlRyanStl Posts: 933
    I had a small one go really long earlier this year.  Just one of those things that with all the variables it keeps us coming back to figure out the perfect setup and technique. That's the fun of an unobtainable dream that's gets squashed after following up a perfectly done cook with a flop.
  • Mr1eggMr1egg Posts: 201
    Turn up the heat after the wrap, it’ll push past the stall no problem. Pork butt around 275-300.
  • fishlessmanfishlessman Posts: 29,518
    the 2 hour rule per pound only works for 7 pound butts.....anything else and you are on your own.  i still raise the temps towards the end
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
Sign In or Register to comment.
Click here for Forum Use Guidelines.