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First Pork Butt

edited June 2012 in EggHead Forum
I am brand new to the BGE as in literally just picked it up this past weekend. Sunday I want to do a pork butt for pulled pork. I have the place setter, rub, and planned  on injecting it with apple juice and worchestershire sauce? All the ones I see in the stores run about 6 lbs. Any suggestions or tips? It would be appreciated. THANK YOU!


  • JerkChickenJerkChicken Posts: 551
    edited June 2012
    Check out Naked Whiz site. He has all the best beginner knowledge and step buy step guides. I bet half the people on this forum did their first butts off of his tips.

    Butts are real easy though. As long as you have a good understanding of temp control you can't go wrong.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • ncbbqncbbq Posts: 257
    edited June 2012
    Here is what I like to do and I wrote it up on another thread. If you already have a rub and sauce you like you can disregard that part, but the methodology will work substituting your choice. I am actually doing one overnight tonight for some guests tomorrow.
  • lousubcaplousubcap Posts: 16,528

    Another endorsement for TNW's site linked here- and here's another great read: 

    Should answer any questions about the cook-and don't sweat getting the dome temp "dead-on".  250*F on the calibrated dome temp seems to be a sweet-spot for BGE's but 240-300*F will also work.  Patience during the plateau/stall.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • AirwolfAirwolf Posts: 76
    I did a time vs. temp chart for mine at this link:

    I got nervous when the temp started to climb very slowly through the 160's.  Make sure you have at least 2 hours per pound time figured.  I would add 1-2 hours onto the time just to be sure you are covered, you can always rest it in a cooler.

    Make sure you are comfortable with controlling the temp.  Don't chase it.  Make SMALL adjustments and let the BGE stabilize for at least an hour before making an additional adjustment.

    Enjoy it, it can be scary, but it is also a lot of fun!
  • rickHPrickHP Posts: 49
    edited June 2012

    I did my first one last weekend using everyone's advice here. Might have cooked it at a higher temp than most, about 280 on the grid, 300 on the dome, but it still turned out great. A 6 pounder took about 8 1/2 -9 hours to get to 200. It stalled at about 170, and did a mini stall around 190.

    Didn't inject it with anything, but used a homemade rub and spritzed it with cranberry juice every hour starting about half way through. Might skip the spray the next time since my only complaint was that the bark was a bit softer than I would have liked.

    But if I can do it, anyone can.

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