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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pork butt question

Azzardi
Azzardi Posts: 56
in EggHead Forum
As we speak i have a pork butt on my small egg for 2 hours now (indirect 250-260). 2 questions; i researched the topics but was unable to find if you should use a drippan with water (which I did for now) - is it necessary? Will i get the butt crispy enough? Used a bark of black pepper, salt,paprica , onion, garlic and a bit of chili powder. - i have around 3.5/4 hours left before guests arrive. How should i go from here? I found a recipe that takes of the butt in 1,5-2 hours, moisten it and wrap it in foil and replace it for 1-2 hours . Any idea about internal temperature? I thought around 70° celcius I'd love to hear suggestions because i will be doing the cook again right after this one since we got the entire evening and lots of people are comming. Thanks !
New to the Eggworld from Antwerpen - Belgium
· Share on FacebookShare on Twitter

Comments

  • sumoconnell
    sumoconnell Posts: 1,932
    A drip pan is needed to catch the fat running off, but doesn't need water.

    How much does the butt weigh? If it's around 4 kilos, I'd recommend going turbo, bump the temp to 350f. Depending on the size of your butt (ha! ), you may need to speed up the cook.

    Good luck! Don't forget to leave an hour for it to rest in foil.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,866
     Key to the discussion is "what size butt"-I can work that in lbs or kilos but that will be the big driver here.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • sumoconnell
    sumoconnell Posts: 1,932
    Note:70c internal temp (158f), is good for cooking a pork loin, or something you want to eat like a steak. If you want pulled pork, the internal temp is much higher, 210f, about 99c.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    What temperature units are you using, C or F.

    For pulled pork, the meat temp needs to reach about 96C. &0C will be edible, but probably tough.

    If you are cooking w a dome temp of 250F, that is too cool for the time you have. If 250 C, its too hot, and will dessicate the outside of the butt.
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    Ok; i have to pieces of 2 kilo each. Doing one at a time. It s been in dome temp of 275f for nearly 3 hours now. Hope that gives more information guys thanks
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    This is how it looks like at the moment after nearly 3 hours . The dome temp was going down a bit (used full load of charcoil) so i turned the daisy weel a bit more open and the vent also to make it raise again to 275 F .
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • sumoconnell
    sumoconnell Posts: 1,932
    edited January 2014
    Looks great, I would go turbo..350f. Looks like you have 2 hours of cooking left?

    With turbo, worst case it is done sooner, and that's not a problem.

    (Edit) what is the IT now?
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    Internal now 70 celcius / i did a small refill now cause i wasnt sure about the amount of charcoil left - covered it with foil to keep it warm and will place it again in 10-15 minutes when the new charcoil is lit
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,866
    You have a couple of options-straight turbo at around 350*F on the dome til around 200*F in the butt or you can foil now which is the "texas crutch" and not raise the dome temp  to the 200*F finish.  Straight turbo should give you a better bark , the crutch will not require as much lump to finish.  Key to any of this is the finish temp-BTW if these butts are bone-in then the best finish indicator is when the bone pulls clean.  Enjoy the ride!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    Ok will go turbo then ;-) will keep you posted and otherwise we order take out if it fails ;-)
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,866
    No worries-pork butt is quite forgiving and as long as you hit the finish temp you will be good to go.  BTW-an option to hold the butts down the road is "FTC" which is foil, towels and cooler.  Wrap tightly in foil then in towels and toss in a cooler.  You can pre-warm the cooler if necessary but use enough towels to eliminate most of the air space.  With this process you can easily hold a hunk of meat for 4-6 hours before serving.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    What do you mean by cooler ? I assume cool means cold ?
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,866
    Cooler is one of those devices usually filled with beverages and ice and used to transport the contents to outdoor functions while retaining the beverage cold temperature for ease of consumption.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    Ok now i know what u mean (koelbox in dutch) - i assumed a cooler was something like a fridge. It s 350F now - any idea how long i should keep it on that temp before taking it out and wrapping ? I suppose after wrapping i dont put it back in as they tell on some recipes...
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    edited January 2014
    Till internal 200F I just reread your previous post, sorry it s quite hectic around here now :D
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,866
    Like mentioned-if you have the bone-in, then when that pulls with no resistance that is the best indicator but 200*F on up to around 205*F will work and you are correct-once you remove from the BGE wrap and put in cooler til ready to pull.  If up against serving time, than all it really needs is to be removed from the BGE, tented with foil for around 15-20 mins and you can then pull.  Don't worry about take out-you will be fine :)>-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    Will keep you guys posted; i still have a second chance with the other piece of meat :D Thanks to everyone here for your quick help and advice, the egghead community rocks !
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    Pulled it off now at 95-100 celcius internal - Wrapped it with foil to let it rest for 30-40 min. Cross our fingers

    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,866
    Time for an adult supervisory beverage or more... trust in the BGE- Don't know your preferences but I offer the BBQ sauce on the side for the consumers to decide.  Enjoy!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • sumoconnell
    sumoconnell Posts: 1,932
    Looks good!
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    We served it on a sandwich with fresh coleslaw and wasabi mayonaisse-dressing. All was pretty good. In half an hour we eat the second part of cook 1 - cook 2 is already in the egg at 330-350F.
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,866
    I will offer the following-we are our own harshest critics.  Spend all day and sometimes night getting everything done just to berate ourselves as it is "not perfect".  Enjoy the companionship and good times along with your great banquet.  

    Now that you have a good  data point, just tweak from there and dial it in to your eggspectations.
    Enjoy!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    I will lousubcap, thanks for the great cook assistance, you've been an eggcelent help ;-)
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • Azzardi
    Azzardi Posts: 56
    Ok update on the 2nd cook; it s been on with fresh charcoil for 2-2.5 hours at 330-350 F ... After this period the dome temp dropped to 280-290 . I took everything of and almost 60-70% of the charcoil was gone, couldnt reach 330-350F ... So i refilled everything now and waiting for the new load to burn... I have a small egg, is it normal that my BGE charcoil goes so fast? I wonder...
    New to the Eggworld from Antwerpen - Belgium
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,866
    No eggsperience with the small BGE but the behavior does not surprise me.  Hopefully the small eggsperts will be along.  But cranking up a high temp with a platesetter or other deflector in place will burn up a healthy amount of lump.  Hang in there-as it's getting late in your part of the world!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories