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.

Pork Butt 911

CalderCalder Posts: 17
edited 3:14AM in EggHead Forum
I put the pork butts on the egg at 9 am this morning. They each weigh about 5lbs.
I need to serve food around 7 pm tonight. Am I going to be ok? Also, can I baste with my vinegar recipie every hour?


  • usc1321usc1321 Posts: 627
    this is what has worked well for me in the past. Wrap the butss in about 5 layers of foil, then wrap that in a thick fleece blanket o towels. Place in heated cooler. You can heat your cooler by rinsing with hot water in the shower for about 3-4 mins. Drain the water out of the cooler and set the buts inside. They stay nice and hot for hours and hours. ;) B)
  • FlaPoolmanFlaPoolman Posts: 11,675
    At 250 dome it's a close call if they will be done and if you keep opening the lid to baste they almost definitely will not be done
  • will a higher dome temp for the last hour help?
  • FlaPoolmanFlaPoolman Posts: 11,675
    you can increase temps after it goes through the plateau or foil at the end if you really need to speed it up
  • Thanks. How many hours does it take to "go through the plateau"?
  • FlaPoolmanFlaPoolman Posts: 11,675
    every one is different. Of the 2 I have on right now larger one went 4 hours and the smaller one is just coming out at 5 hrs. both are a little longer that usual but a butt is done when it's done.
  • usc1321usc1321 Posts: 627
    OOOOpps... :ohmy:
    I guess I miss read your post. I thought they were done already. :blush:
    I would go with 250-270 dome temp and you should be okay. It will be close. Once they pass the plateau you can bump the temp up to around 275-290 to speed them along. Good luck ;) B)
  • BeliBeli Posts: 10,751
    Jeff...........hi there buddy............just wanted to say hello..........hope we meet in Atlanta. Take care!!
  • LunaCLunaC Posts: 18
    Just jack the dome temp up mid cook to around 325-350 for a while then ramp it back down. For the last hour or two you can foil it if there is a decent bark.

    Forget basting, they are self basting with the fat and moisture content + rub
  • I agree completely with Luna. You'll be fine.
Sign In or Register to comment.
Click here for Forum Use Guidelines.