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

Butt internal starting point

stemc33
stemc33 Posts: 3,567
in EggHead Forum
Picked up a 9lb. Boston Butt about noon Thursday. Home and prepped at about 1300. Felt stiff so I checked temp with my ThermoPop. Temp was 29-30 degrees throughout the butt. Wrapped in plastic wrap and put into the refrigerator. At about 2000 I pulled out of icebox into room air. Internal temp after 5 hours on the counter was still 29 degrees. Surface temp about 40 degrees. What is the usual internal starting temp? On the egg at 0100 this morning and am gonna try to cook at somewhere around 275. Any ideas how long this is gonna take?image
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
· Share on FacebookShare on Twitter

Comments

  • Gator_Man
    Gator_Man Posts: 138
    I have never checked inter to start! I have heard of people going from freezer the egg and cook. It will take between 5 and 12 hours to get internal 200 to pull. Buts are done when internal is 200 or the bone wiggles out with ease.

    I'm from North Carolina summer and Okeechobee Florida winter.

    I'm only hungry when I'm awake!

    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    I never let meat sit out with the intent to bring to room temp. Also, 5 hours seems a bit long, your IT was still 29*, but what was the surface temp and how long? Here's a great article on the subject. http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • stemc33
    stemc33 Posts: 3,567
    edited May 2014
    DMW said:
    I never let meat sit out with the intent to bring to room temp. Also, 5 hours seems a bit long, your IT was still 29*, but what was the surface temp and how long? Here's a great article on the subject. http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html

    Didn't really have an intent of bringing it to room temp. I just didn't want to put a frozen butt on the egg, but I did start it moments after I took that temp. Just below the surface was 40 degrees. I think it would be hard to get a true surface temp. It was still close to the safe zone. imageimage
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    From a food safety point of view I'm sure you'll be fine. The surface is going to be exposed to cooking temps for many hours and will certainly take care of things. "Fresh" meat is often stored slightly below freezing temp at stores, during shipping, etc. no problem going on the egg directly from those temps.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    I've done a butt that was frozen before. You'll be fine


    _______________________________________________

    XLBGE 
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,580
    stemc33 said:
    DMW said:
    I never let meat sit out with the intent to bring to room temp. Also, 5 hours seems a bit long, your IT was still 29*, but what was the surface temp and how long? Here's a great article on the subject. http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html

    Didn't really have an intent of bringing it to room temp. I just didn't want to put a frozen butt on the egg, but I did start it moments after I took that temp. Just below the surface was 40 degrees. I think it would be hard to get a true surface temp. It was still close to the safe zone. imageimage
    that chart is kind of misleading, the danger zone is the envirornment the meat sits in, in this case the air temps, not the meat temps. and it used to be 4 hours in the danger zone but ive heard they changed it recently to 2 hours which just seems ridiculous to me
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • SenecaTheYounger
    SenecaTheYounger Posts: 368
    Safety zone concerns the exterior of the meat, not the internal temperature. 
    -------------------------------------------------------------------------------------------------------------------------------
    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

    · Share on FacebookShare on Twitter
  • Jeffroe189
    Jeffroe189 Posts: 273
    I usually figure 1 to 1.5 hours per pound. It usually works out pretty close for me. That is cooking at 250-275 and pulling at 195 to 200.
    Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    I only allow steaks to sit out before cooking.  Butts go straight from the fridge to the egg.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    It's pointless to let any raw meat sit out in ambient conditions if you are to cook it.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter

Categories