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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Anyone got the number for Mythbusters?

cobrastrikecobrastrike Posts: 28
edited 1:40AM in EggHead Forum
Hi all,
I'll apologize in advance for the lengthy post, but I had to share this....
I got into a discussion with a fellow egger at work about cooking a Boston butt for pulled pork. I told him the way I was cooking was the way that I thought everyone cooked (250F till 200F internal, appx 12-14 hours for 7-8 lb butt). When I told him that, he almost fell out of his chair and asked why I cooked it for so long. I asked how he did his and here's what he said....
"Get the egg to inferno temp and sear each side of the butt for 5 min. Bring the temp back to 350 and wrap butt in aluminum foil and cook for appx. 2 hours and butt will be ready to pull.".
When he told me I thought there was no way for it to cook this fast (given the plateau @ 170 and holding for hours). One thing that he did tell me was that he got the bone removed from the butcher, usually cooked a 5 lb butt, and cooked with direct heat. Even at this size, I would still think at least 6 hours with the higher temp. I asked what temp he pulled the butt of at and he told me he doesn't cook by temp, but rather time. Is this even possible?


  • PhilsGrillPhilsGrill Posts: 2,256
    Sounds fine for SLICED pork, not pulled though.
  • AZRPAZRP Posts: 10,116
    Anything is possible, but I wouldn't be buying into that method. -RP
  • that's what I thought- fine for sliced but not to pull. I think he was secretly getting some tips now that I think about it... :laugh:
  • HossHoss Posts: 14,600
    STAY AWAY from THAT GUY! He is Dangerous and Dillusional!!! :woohoo: :woohoo: :woohoo: :whistle: :evil: Like AZRP said anything is possible but they gonna have to show me it's so! ;)
  • I say cook one the low and slow method and let him try it. :laugh:
  • KokemanKokeman Posts: 819
    A guy i know that thinks i'm nuts for cooking butts and ribs so long. he says 4 hours for butts and a hour for ribs max. This guy also thinks frozen $3.99 a pound filet mignon is a good steak.
  • stikestike Posts: 15,597
    there're a million ways to cook that chunk of meat. but to barbecue it, well, by definition it's lo-and-slo.

    sure. you could microwave it and pull, or do it overnight in a slow cooker.... or boil it. or make it into a ham of sorts....

    but "barbecue" is a very narrow category. cooked over low heat with natural wood, usually imparting a smokey flavor.

    it all comes down to preference. if he likes the food he gets from his method, that's all that counts, right? i just wouldn't say he's doing "barbecue"

    if you want the texture and smokey smell from barbecue, you don't have many options.

    i don't doubt he can cook it in that amount of time. i just wouldn't cook mine that way, because i prefer it another way
    ed egli avea del cul fatto trombetta -Dante
  • BasscatBasscat Posts: 802
    Wow! That's the most reasoned, insightful and accurate response ever! Nicely stated. I prefer my pulled pork low and slow, but Stike is right, there are many ways to get pork that will pull.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Foiling would probably soften the sear of the meat. That might well work for sliced pork done temperature about 140° internal. But for pulled pork I would lay 10 bucks down against it.

    I have cooked a 8# boston butt to tender pulled pork in 6.5 to 7 hours. 370° raised grid which was close to 400° dome. The results were outstanding.

    Maybe I will try to do a faster cook to see what happens.

  • Grandpas GrubGrandpas Grub Posts: 14,226
    I have a real hard time cooking BB ribs much longer than 4 hours or they get overdone.

    3 to 4 hours for sliced pork.

  • RipnemRipnem Posts: 5,511
    All great professors research hard core to teach the masses. Keep it up big fella :)
  • loco_engrloco_engr Posts: 3,673
    Wonder why he even brought an egg?
Sign In or Register to comment.
Click here for Forum Use Guidelines.