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a butt issue I have never had before
RRP
Posts: 26,048
Up front I am telling you I have egged my pork butts TURBO and indirect for 14 years now…so pass me by if you wish.
I egged this 7+ pound shoulder at 330 and it never slowed down for the usual plateau and was 203 degrees at exactly 4 hours!
The dome thermometer was accurate and the Dot temp was confirmed by my Thermapen.
Now for the problem…that was the worst butt I have ever egged! It was tough and many parts were simply crap which I threw out.
I egged this 7+ pound shoulder at 330 and it never slowed down for the usual plateau and was 203 degrees at exactly 4 hours!
The dome thermometer was accurate and the Dot temp was confirmed by my Thermapen.
Now for the problem…that was the worst butt I have ever egged! It was tough and many parts were simply crap which I threw out.
I am guessing this shoulder was from a tough old boar.
Any thoughts?
Comments
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What do you mean by 'Dot temp'? Did you probe at multiple spots? Did you press/feel the butt?canuckland
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Most 'que-ers here Fear The Brisket, but they've always been the most reliable cook for me.
Except once.
And that time I had cooked TWO briskets, for an office party. One was just like every other brisket I'd done; the other was nasty, and it had been purchased/cooked the same time. So, yes, you can just get a bad piece of protein.
I admit my experience was with cow, and you're talking pork butt; I've only cooked one of those, but I bet the same "bad cow/boar/old chicken" issue affects all protein.___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Canugghead said:What do you mean by 'Dot temp'? Did you probe at multiple spots? Did you press/feel the butt?
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As they say... the pig drives the cook. Certainly wasn't anything wrong with your method.
I wouldn't have tossed it out, I'd probably put in the pressure cooker for a spell and see if that helped relax that tough old boar.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Maybe check your gasket.Greensboro North Carolina
When in doubt Accelerate.... -
Canugghead said:Thanks for clarifying. That's a tough one.
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My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
Visalia, Ca @lkapigian -
I’m going with just bad luck with the starting hunk of protein, Ron. You got a bad butt my friend!"I've made a note never to piss you two off." - Stike
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lkapigian said:My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
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johnmitchell said:Maybe check your gasket.
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i would have continued cooking til it probed tender. i didnt know there was a magic number 203? the only butt cook i do hot and fast is boneless layed open like and flat with a foil stage with some liquid, its about 4 to 5 hours for a 7 pounder,
fukahwee maineyou can lead a fish to water but you can not make him drink it -
RRP said:lkapigian said:My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
if that’s in Celsius, that is indubitably TURBO and most definitely your problem. -
Canugghead said:What do you mean by 'Dot temp'? Did you probe at multiple spots? Did you press/feel the butt?
canuckland -
Dyal_SC said:RRP said:lkapigian said:My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
if that’s in Celsius, that is indubitably TURBO and most definitely your problem. -
RRP said:lkapigian said:My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset thatVisalia, Ca @lkapigian
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Must have been a millennial pork butt. Needed to coddle and talk to it some more. You rushed it and it's feelings didn't get a chance to gel and mellow.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Are you sure it was a pig, or did you just take the butchers word for it? Sometimes the best way to pick a good pork shoulder is to put your head up there. Or something like that.
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Dyal_SC said:RRP said:lkapigian said:My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
if that’s in Celsius, that is indubitably TURBO and most definitely your problem."I've made a note never to piss you two off." - Stike -
Here is my current pork butt. Tender tender tender and delicious. Done at 350.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Bad hunk of meat. The way you titled your thread would indicate you wish for this thread to be sunk.
I have had similar experiences. A bad pork butt here and there. But the cook always gets the best pieces. The commoners have no idea what they are eating.
I recently purchased boneless skinless chicken breast from Aldi. I almost spit that crap out of my mouth. Never again. Most of their stuff is fine.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
I made this one yesterday for an office luncheon today. Delicious! It was only turbo’ed at 300 deg f though. Hickory and olive woods.
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Dyal_SC said:I made this one yesterday for an office luncheon today. Delicious! It was only turbo’ed at 300 deg f though. Hickory and olive woods.
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Dyal_SC said:"I've made a note never to piss you two off." - Stike
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Canugghead said:TheButtWhisperer
But not anymore. Provided it's not already stolen, I'll call it "The Butt-Whisperer". Gold.
EDIT: I had to check. There IS no channel on EweTube called "The Butt Whisperer"! There is a "Booty Whisperer" channel, but I didn't see any grills other than one guy's deeply-dazzling dental decoration.
___________"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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JohnInCarolina said:Dyal_SC said:RRP said:lkapigian said:My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
if that’s in Celsius, that is indubitably TURBO and most definitely your problem. -
Botch said:Canugghead said:TheButtWhisperer"I've made a note never to piss you two off." - Stike
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JohnInCarolina said:Botch said:Canugghead said:TheButtWhisperer
Maybe your purpose in life is only to serve as an example for others? - LPL
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