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

20 hours and counting...

jls9595
jls9595 Posts: 1,533
in EggHead Forum
Never had a pork butts go this long though I've only done maybe 30 or so in my life. Two 8 pounders cooking since 3:30pm yesterday. They are both at about 180* now. Gonna bump it up to 350* and see if I can get em done at least an hour before guests arrive.


In Manchester, TN
Vol For Life!
· Share on FacebookShare on Twitter

Comments

  • johnkitchens
    johnkitchens Posts: 5,234
    Those are going to be good. 

    Louisville, GA - 2 Large BGE's
    · Share on FacebookShare on Twitter
  • Sookie
    Sookie Posts: 335

    I've had to bump mine up before in the middle of a stall.  Just do that and get em done :)  I wouldn't worry too much about it. 


    · Share on FacebookShare on Twitter
  • henapple
    henapple Posts: 16,025
    Foil them...
    Green egg, dead animal and alcohol. The "Boro".. TN 
    · Share on FacebookShare on Twitter
  • jls9595
    jls9595 Posts: 1,533
    I may do that 
    In Manchester, TN
    Vol For Life!
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I would also start checking the bone to see if it will wiggle free.  That seems like a really long time.  I suspect they may not need to go up to 200 to pull.  They may be ready at 190-195. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • jls9595
    jls9595 Posts: 1,533
    I forgot to mention that the grid temp got down to 177 for an hour or two at most last night. I'm sure that's part of the reason they are taking so long. 
    In Manchester, TN
    Vol For Life!
    · Share on FacebookShare on Twitter
  • jls9595
    jls9595 Posts: 1,533
    Butts finally done after over 21 hours. Wings on with an hour to spare. Marinated for 36 hrs in original Allegro. Will shake in some Sparky's wing sauce(great stuff). 
    In Manchester, TN
    Vol For Life!
    · Share on FacebookShare on Twitter
  • Spydermunky
    Spydermunky Posts: 75
    I've had 10 pounders take 20 hours at 225 for the entire time.  And it seems like every time they take that long, they turn out better than the ones that go fast....
    Large Green Egg

    Kansas City, KS
    · Share on FacebookShare on Twitter
  • jls9595
    jls9595 Posts: 1,533
    I like that spydermunkey
    In Manchester, TN
    Vol For Life!
    · Share on FacebookShare on Twitter
  • GaBGE
    GaBGE Posts: 556
    I cooked two 9 ponders yesterday. My XL went for about 24 hours. The butts took abot 20 hours. Took them off and put on baked beans for 3 hours. Then cooked ABT's and pig shots. 
    · Share on FacebookShare on Twitter
  • AHawk
    AHawk Posts: 8
    I usually cook 2 at the time...the same size.  I've had them go 22 hrs before.
    Check out the BBQ Guru...for the fan and computer with temperature.  Lots of time, I'll transfer them to the oven on the rack in an aluminum pan with Apple Juice and cover with Foil.  After the first several hours the Smoke ring is set, its just cooking from that point!  Good Luck!
    · Share on FacebookShare on Twitter
  • Spydermunky
    Spydermunky Posts: 75
    AHawk said:
    I usually cook 2 at the time...the same size.  I've had them go 22 hrs before.
    Check out the BBQ Guru...for the fan and computer with temperature.  Lots of time, I'll transfer them to the oven on the rack in an aluminum pan with Apple Juice and cover with Foil.  After the first several hours the Smoke ring is set, its just cooking from that point!  Good Luck!
    I second that.  I have a CyberQ, but really any BBQ Guru temp controller is a great investment.  My last butt went almost 24 hours, and I never had to touch my egg.  The benefit of the CyberQ is being able to leave home and still adjust/monitor the temp.
    Large Green Egg

    Kansas City, KS
    · Share on FacebookShare on Twitter
  • BigGreenGiant
    BigGreenGiant Posts: 41
    edited May 2015
    So im a n00b.
    how much lump did you put in the egg?

    buying my plate setter today and have cooked a couple of things on it so far
    have a large egg

    ready to do a butt myself
    · Share on FacebookShare on Twitter
  • jtcBoynton
    jtcBoynton Posts: 2,814
    @BigGreenGiant   Fill it up. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    jtcBoynton said:
    @BigGreenGiant   Fill it up. 
    To the top of the fire ring. 
    · Share on FacebookShare on Twitter
  • Sea2Ski
    Sea2Ski Posts: 4,131
    BigGreenGiant said:
    So im a n00b.
    how much lump did you put in the egg?

    buying my plate setter today and have cooked a couple of things on it so far
    have a large egg

    ready to do a butt myself
    Saw you were new and are going to do a butt...  As others said- fill her up to the top of the ring.  Light in 3 places (12, 4, and 8 o'clock positions.)
    when you think it caught, if you are aiming for 225F, close lid and let it get to 300F.  When at 300f, put on the platesetter, and close bottom vent to about 1/8 of an inch or hair less. Let egg stabilize for about 30 min.  You should have good smoke and be about 225F. Then put the butt on and let her ride...  Temp will drop a bit with that cold meat, but do not touch anything.  It will come back to your 30 min stabilized temp in about an hour.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • BigGreenGiant
    BigGreenGiant Posts: 41
    Awesome
    i have a smoke hollow smoker now and have done several butts indirect 
    i cant wait to use the egg for one
    · Share on FacebookShare on Twitter
  • jls9595
    jls9595 Posts: 1,533
    @BigGreenGiant sorry, been away for a bit. I concur with the others and I love that avatar. 
    In Manchester, TN
    Vol For Life!
    · Share on FacebookShare on Twitter
  • BigGreenGiant
    BigGreenGiant Posts: 41
    Thanks
    · Share on FacebookShare on Twitter

Categories