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 this weekend-questions on cook time/temp

evie1370
evie1370 Posts: 506
in EggHead Forum

Hubby and I are headed to the local market, and I am thinking of picking up a pork butt for Sunday. Any suggestions on temps (around 200 or so?) and times per lb? I am considering one less than 8 lbs but will get what looks good, even though there are just two of us I am sure I can find friends/neighbors or family members to help us eat it.

Also lately I have had an issue with the temps getting too hot. My last cook really had to struggle to get below 400 even with the vents almost totally closed. I use BGE lump (I found it is the best so far IMO) and a full firebox for all cooks. How should I regulate? Should I stop the temp climb earlier and let it stable? I do not want this cook to get away from me.


Thanks all for your help as always!

Medium BGE in Cincinnati OH.

"

"I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
· Share on FacebookShare on Twitter

Comments

  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Pork butt is a very flexible cook as far as cooking temps. However I would not cook too close to 200 as that is about what you want to get its internal temp up to and it would take a really long time to get there. In addition you run a risk of the fire going out on you when cooking at that low of a temp without a draft controller.



    Time/lb is dependent on the temp you cook at and even then can vary from butt to butt. As a general guide I'd say: at 225 1.5-2 hrs/lb, 250 about 1.5 hrs/lb, 275 about 1-1.25 hr/lb, 300 .75-1 hr/lb, 350 probably .75/lb. This is assuming you don't wrap it in foil during your cook. If you wrap it it will accelerate your cook and reduce the time some.



    As for keeping the Egg temp down, sounds like you are letting it get too hot upon startup. It is much easier to catch the temp on the way up than try to cool it down once you've overshot your target.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    edited August 2014
    @R2Egg2Q‌ gave some solid advice above.
    ^^^^^

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Ladeback69
    Ladeback69 Posts: 4,484
    I agree with R2Egg2Q and SGH. When it gets to 200-225 I would be closing down your vents. Also I would have your plate setter or what ever you are using to go indirect in you egg getting up to temp. If you put in when put thd meat on it will drop your temp and take a while to come up. Your will drop a little too when you put the meat on. How much depends on how big the piece of meat is. When I do my pork butts, I shoot for 275 to 300 and they are done in about 6 hours. They were 8-9 pounders. Remember, looking is not cooking. Do you have wired meat probe to monitor temps? If you want sliced pork try for 185, if you want pulled pork you want 195 or a little over. Good luck. I'm doing 2-9.5 pounders on Monday.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
    · Share on FacebookShare on Twitter
  • Jr0746
    Jr0746 Posts: 4
    I'm planning on doing the same for a butt this weekend. Any good advice on a not too salty rub? I'm not a big fan of salty food.
    · Share on FacebookShare on Twitter
  • NervousDad
    NervousDad Posts: 307


    Jr0746 said:
    I'm planning on doing the same for a butt this weekend. Any good advice on a not too salty rub? I'm not a big fan of salty food.

     I don't like too much salt either, but any rub would do. You can really load it up and by the time it mixes in it will be just fine!  

     Not sure of you location but meadow creek makes a great rub and if you ever watch BBQ pit boys on youtube they have a good one as well.

    Aurora,OH
    · Share on FacebookShare on Twitter
  • evie1370
    evie1370 Posts: 506
    Thanks guys for all the tips, I picked up a 6.5 pounder and plan on putting it on in about an hour or so when the rain slows down. Will probably go 250-300 per your sound advise...will post pics later when she comes off.

    Medium BGE in Cincinnati OH.

    "

    "I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo.
    · Share on FacebookShare on Twitter

Categories