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.

First pork butt is rolling (pictures as we go)!

At long last, the first pork butt cook is underway!  I'm at ~300 dome, slightly raised grid, two butts rubbed down with Bone Sucking pork rub, apple wood smoking away.  Butts went on about 9:30 and are currently around 130 internal.  Only interesting thing so far is that my apple wood chunks (about 5 slightly-smaller-than fist sized pieces) burned up in the first two hours and all my smoke turned clear.  No worries....pulled the grid, lifted out the PS and dumped on a few more chunks....back to nice white smoke!  I'll post more as the day goes on.  Planning to foil at 160.




  • ddeggerddegger Posts: 244
    well, looks like I'm just writing to myself here () :)) but I'll keep it going anyway.  Came out fairly excellent, though a little more dry than I expected.  I pulled it at 202.  Maybe I should have taken it off a little sooner - I noticed there wasn't much pink meat.  I also left it FTC for about three hours, which may have been too long.  In the end, though, pretty good.
  • MrCookingNurseMrCookingNurse Posts: 4,628
    Man tough crowd.

    Good looking cook bud!


  • ddeggerddegger Posts: 244
    Thanks - was admiring your hot dog pics earlier....slow day on the forum today (too nice outside most places to be messing with posts)....
  • Cookbook_ChipCookbook_Chip Posts: 1,234
    Looks delish! Doing a butt tomorrow.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • MrCookingNurseMrCookingNurse Posts: 4,628
    Well we've got a slow day here. On and off rain, had a birthday party for one f my little girls friends at 2pm, that kind of killed egging something extreme.

    This mornig was pretty, had a breakfast date with my girls and then a walk around downtown and trip to farmers market >:D<


  • ddeggerddegger Posts: 244
    Can't beat it!  My son got his first egging lesson today - helped me with the rub and at steps throughout the day, then helped me prepare it tonight.  He kept stopping what he was doing during the cook to come out and ask if he could take a look!
  • Mattman3969Mattman3969 Posts: 8,046
    The butt looks awesome!! As far as the dry, I can't help out as I have never foiled a butt. I have either done low and slow or Nitro at 350 all the way thru.


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • TjcoleyTjcoley Posts: 3,528
    @ddegger - did you have much liquid in the foil after foiling at 160 and FTC?  I've had up to 3 cups of liquid, and my most recent butt had very little liquid, pretty much same times, and was dryer than normal but still good.  I guess each piece of meat is different.  Any liquid I have in the foil goes right back over the pulled pork.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • hapsterhapster Posts: 7,445
    Nice looking butts... And you're right. Today was insanely beautiful.
  • AltonAlton Posts: 468
    Great Cook!
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • ddeggerddegger Posts: 244
    @Tjcoley - yes, at the end of the cook I probably had at least a half cup in the foil of each butt. Unfortunately, all of it spilled in the transfer :(( . Wasn't too concerned - figured I'd pick up a lot more in the cooler, but didn't happen. These butts were pretty lean, which may be why I didn't get them as juicy as expected.
  • cortguitarmancortguitarman Posts: 2,061
    3 on right now.
    Mark Annville, PA
  • MickeyMickey Posts: 18,733
    Think you will find it starts pulling back in the sauce at the rest in butt box. Nice pulled pork.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • sariverssarivers Posts: 67
    They look great.  I think if they did not take so long to cook I would cook one every weekend.  I usually take about 2.3 hours per pound.  I haven't cooked one that high yet.  I cook mine at 250 deg F. according to the dome thermometer.  They take a long time but have been very moist.  I took the last one off at an internal temp of 210.  Your bark looks much better than mine did.  Mine did not get that dark. 
    Columbia, SC

  • ChubbsChubbs Posts: 6,925
    Looks great. I start checking the bone at 195IT. If bone slides out without resistance, no need to go >200.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Solson005Solson005 Posts: 1,911
    Looks like your first pulled pork was a success. I am with @Chubbs and start checking at 195 with my therms pen when it slides in like butter it is ready. 197 or so is when I've taken the last couple off. Yesterday was really nice here in Oklahoma so I spent it outside. =D>
    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. 
Sign In or Register to comment.
Click here for Forum Use Guidelines.