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:
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.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Help W/ Boston Butt
Options
luis70458
Posts: 48
I'm doing 2 butt's today and need a little help!! I got the Buts whole I usuly get them cut in 3 but this time I'm doing them whole! I have a Large Egg! Whith 2 whole Butts in there what temp am I looking for? And about how long will I have to cook em????
Comments
-
Approx 250 dome temp and allow 1 1/2-2hrs per pound based on the largest one. Butts are finicky and they are done when their done. You want to pull at 190-200 internal temp and wrap and rest for 1 hr. or more.
-
Thanks poolman foe the infromation, I too am making my first attemp at smoking a Boston butt. So far so good, it's been in the egg for 9 hrs...say 2 hrs per lb is a good rule ?
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum