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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Oh, my poor butt!

Smokey
Smokey Posts: 2,468
edited November -1 in EggHead Forum
I cooked/smoked a 4 lb. boneless butt last night. I got a little busy on a conference call this morning and when I went to check on it, the internal temp was at 210 degrees. It smells GREAT and looks perfect (nice bark). Will the higher temp give a dryer result?[p]Smokey
· Share on FacebookShare on Twitter

Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    Smokey,
    When I did 3 butts for a party some time ago, the one that I did not have a polder in went to somewhere near 210 by the time the other two hit 195. It turned out fine....but it was a bone-in butt.[p]If your boneless version has enough fat, you should be okay. My guess is you won't be throwing any away![p]Enjoy the sammiches. See you in a bit over a week!
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
    · Share on FacebookShare on Twitter

Categories