I like my butt rubbed and my pork pulled.
Member since 2009
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Late night quickie
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MrCookingNurse
Posts: 4,665
Well kinda, just tossed two 8 lbs butts on. Need to do a mix between low slow, turbo and nitro and I'm still indecided so this journey will unfold as the butts cook!!
Man it's been a day, left early, went and picked up my new small, since out of town took my wife to dinner and a movie. Got home around 11 and started working on my butts.
Butts on egg at 00:00, dome 350, grate around 240. First I put butts on and forgot my drip pan. And now that the mavericks are in the butts I see that they are still frozen on the middle :(
Oh well. Here goes. Need these done, resting and packed up to travel early tomorrow.
Used bad Byron's and some dizy dust.
Anyone use this? Dealer recommended it so got it to try later.
Using two mavericks, old Et 73 and new Et 732
Just in case it rains more
Dome
Man it's been a day, left early, went and picked up my new small, since out of town took my wife to dinner and a movie. Got home around 11 and started working on my butts.
Butts on egg at 00:00, dome 350, grate around 240. First I put butts on and forgot my drip pan. And now that the mavericks are in the butts I see that they are still frozen on the middle :(
Oh well. Here goes. Need these done, resting and packed up to travel early tomorrow.
Used bad Byron's and some dizy dust.
Anyone use this? Dealer recommended it so got it to try later.
Using two mavericks, old Et 73 and new Et 732
Just in case it rains more
Dome
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Comments
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love the john henry rubs. never seen the alabama one here but i use texas pig rub on everything. also up on my list are bourbon maple, and apple chipotle.
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I've done butts at 280 grate temp which started late but were ready by morning and eaten for lunch (after cooler time). I had the platesetter in legs up holding the drip pan the one time I did this on the egg.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Barks not quiet there so no foil. Will just ride out the stall.
Dome=300
Grate= 290
Internal=171
5 hours in, these pictures don't do it justice. These butts look and smell amazing!!! I opened up the bottom vent just a tad, have a ton of charcoal left and wouldn't mind if it was a tad hotter than 300. Still might foil, but wanna get a little more bark. Hopefully the stall won't kill my time limit. Fingers crossed._______________________________________________XLBGE -
Those look great. I am a big John Henry fan. Haven't tried that one but have 3 or 4 others.
Keep us posted.XL,L,SWinston-Salem, NC -
Looks Great------------
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6.75 hours in. Stuck in stall.
Internal= 176
Grate=324
Gonna give it a little longer.
Thanks guys_______________________________________________XLBGE -
Looks awesome! I'm also a Big John Henry fan, I have used the Apple Chipotle on ribs and the Garlic Pepper on my Prime rib..need to get me some others.PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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The JH Greek is my favorite rub in my collection. I replace it all the time. I hear the pecan rub is their most famous but haven't tried it.XL,L,SWinston-Salem, NC
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Total cook time 8.5 hours. Grate temp around 300-330. Pulled when one butt was 205, other was 201.
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Looks like you made it. You must be on the road now. I would have pulled a little sooner at 195*, but I'm no expert. So it was no foil all the way. Super.
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As if there was any doubt. A great cooking tool operated expertly. Great cook - enjoy your day!=D>Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Looks very good!!! And no foil-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks guys, yup we are driving, gotta right a paper today on healthcare reform and then off to man night and see how these butts taste!!I have my hopes up, tried a nibble of the bark, if they are on point I will never go back to 225'its so easy to keep the egg at 300ish and pretty much cut the time in half almost_______________________________________________XLBGE
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Got it pulled, pulled one, chopped one. Not quiet the bark as my last low and slow. But not enough difference for anyone else to know. Always remember when egging for others your your own worst critic and most people get their bbq at apple bees!
Chopped
Pulled
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Looks good! I'm a fan of no foil.Extra Large, Large, and Mini. Tucker, GA
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Nom Nom Nom! Looking awesome.
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RLeeper said:Looks good! I'm a fan of no foil.Eggcelsior said:Nom Nom Nom! Looking awesome._______________________________________________XLBGE
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I have found if you foil around 160 you may lose a little bark but you will have ALOT of juice. But it's like you said if your cooking for others they probably won't know the difference anyway.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Looks like it turned out great! Nicely done =D> Going to make everybody happy with a BGE food delivery service like that!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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@shtgunal3
I think some foil needs to be incorporated but at 160 It wasn't quiet there. Maybe wait until it hits the stall at 170 and foil and crank it up to 350ish_______________________________________________XLBGE -
Hoping mine comes out the nice tonightPROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Looks great! What did you think of the unfoiled bark eventually? I like that its a little bit crunchier.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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_______________________________________________XLBGE
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Very nice, looks like it must have been fantastic!!!
>-I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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