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

Large Butt: concerned center wont pull

Grilltastic
Grilltastic Posts: 74
in EggHead Forum
I have a 10 Lb Boston butt that I was going to smoke at 275 for 3 hours then increase temp to 325, hoping to be done in 8 to 10 hours. I read somewhere that sometimes the center will not pull. Anyone experience this in there cooks. Should I cut the butts down to 2 at 5 Lbs each. I prefer not to cut in 1/2. Will foiling when it reaches 165 help the center. I was planning on not foiling, don't really want mushy bark. Any advice will be much appreciated
Boynton Beach, Fl
· Share on FacebookShare on Twitter

Comments

  • billt01
    billt01 Posts: 1,979
    edited January 2017
    cook between 275 and 325...it will be done between 8 to 10 hours...probably way before then...
    Have:
     XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
    Had:
    LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby

    Fat Willies BBQ
    Ola, Ga

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    It'll be fine. No foil needed, no need to cut it in half either. Cook until a probe can be inserted in multiple places with no resistance. When it can, you are done. As mentioned, that temp range is fine. I'd just start it at 300-320° and keep it there.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Grilltastic
    Grilltastic Posts: 74
    Thanks Carolina Q, do you recommend cutting back on sugar for the rub, Usually use sweet rub o mine which we love, should I switch to Bad Bryan's Butt rub, never tried before, lots of eggers seem to like it.
    Boynton Beach, Fl
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    If you are concerned about sugar burning, I don't think that happens until 350° or above. I've never used Bad Byron's, or any other commercial rub, on a butt. I understand BB is very salty, but I've never tried it.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 35,056
    bad byrons is extremely salty, it was intended to be mixed with sugars giving you the ability to sweeten it up however you want. its a great rub but you need to use it properly. on a brisket very little sugar, on a butt maybe a tird part sugar, on ribs as heavy as 50/50 works for me
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Grilltastic
    Grilltastic Posts: 74
    Thanks fishlessman, thinking of going 50/50 Bad byrons and sweet rub o mine
    Boynton Beach, Fl
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Bad Byrons is my go to...  I cook butts about 300 degrees and it finishes no more than an hour per pound and never have burnt bark...
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • Grilltastic
    Grilltastic Posts: 74
    Thanks JohnnyTarheel. That's great news. Is a 10Lber ok
    Boynton Beach, Fl
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Grilltastic said:
    Thanks JohnnyTarheel. That's great news. Is a 10Lber ok
    Yes.  Hard to mess this up.  Have fun!
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • JRWhitee
    JRWhitee Posts: 5,678
    As long as the IT of the center is 195 or higher it will pull.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    JRWhitee said:
    As long as the IT of the center is 195 or higher it will pull.
    I agree but will usually take my butts above 200 to get maximum bark.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • SmokingPiney
    SmokingPiney Posts: 2,319
    I like to run butts to around 205 IT before I start probing and wiggling the bone. 
    Living the good life smoking and joking
    · Share on FacebookShare on Twitter
  • Prowe
    Prowe Posts: 26
    I think that the only way you could possibly go wrong is if you obsess over time. If you focus on pulling when it gets probe tsnder you will be fine. If you set a deadline of 10 hrs, and then pull the butt witbout checking tenderness you could have a problem.  I have never had a tough butt. If i expect to eat at 2 pm, and expect the cook to take 10 hrs i would put the butt on like 12 to 14 hrs ahead and let it rest in a cooler or the oven. Dont let yourself get pressed for time. Probe tender and you will be fine.
    · Share on FacebookShare on Twitter
  • Grilltastic
    Grilltastic Posts: 74
    Thanks for all the great input
    Boynton Beach, Fl
    · Share on FacebookShare on Twitter
  • SmokingPiney
    SmokingPiney Posts: 2,319
    @Grilltastic, butts are very forgiving as long as you give them their time.

    Relax and have fun!  :)
    Living the good life smoking and joking
    · Share on FacebookShare on Twitter
  • DaveRichardson
    DaveRichardson Posts: 2,324

    as said earlier, Byron's is salty.  I've mixed it with a sweeter rub with good results.  The only reason I'd cut it in half is to increase my bark production by a little.


    Egg On!

    LBGE since 2014

    Griffin, GA 

    · Share on FacebookShare on Twitter
  • FATC1TY
    FATC1TY Posts: 888
    You'll be good. I'm drunk and said so
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
    · Share on FacebookShare on Twitter

Categories