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Need help with my big butt, alas not my Wes.
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GrillSgt
Posts: 2,507
So I’ve been gifted another large butt, really good puerco. I don’t know how much it weighs as my kitchen scale only goes to 10kg or 22lbs. I’m going to have to remove the shank so it fits on the L but it will still go over 20+.
First question is how much RW will it need, can I fill it to just shy of the platesetter?
It will still hang over the platesetter, is that an issue? (Not thinking so)
Any suggestions what to do with that shank? Like something unique.
I’m going 260ish. Guessing 22 hrs or so. Thanks for any advice that I like.
First question is how much RW will it need, can I fill it to just shy of the platesetter?
It will still hang over the platesetter, is that an issue? (Not thinking so)
Any suggestions what to do with that shank? Like something unique.
I’m going 260ish. Guessing 22 hrs or so. Thanks for any advice that I like.
Comments
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You can fill up to the plate setter. Just put some foil underneath the parts that hang over. You planning on slicing or pulling?Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
I’m hoping to do both. Plan on pulling at 180ish, separating and putting the top half with foil back on for pulled. And thanks.
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No idea what to do with the shank, maybe save it for when you go to prison.
22 hrs in a large on a full load of lump is do-able. But really if you need to wrap it in foil and move it to an oven for a couple of hrs at the end, it's not going to change much. Bark should be fully formed and it'll have picked up as much smoke as it's going to."I've made a note never to piss you two off." - Stike -
Thanks. I’ll put that on the contingency list.
Additionally it’s my first Smobot cook. I actually gave it a test run tonight. Went well. Can’t believe I did one, I’m usually full speed ahead. -
I've never cooked 20 pounds but I would think that's a full day cook. 20-24 hours. I'd clean the egg and stuff all the new RW I could get in it below the platesetter. As for over hanging bits, even if it loses a full pound, which I don't think you would, It's minimal.
When you split it, at 180, I'd put the shank back on with it. Then you can do anything; beans, greens, soup....
I hope this helps.
LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
Thank you. That would work well.
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I would guess that it won’t take as long as you might think because it is a long somewhat cylindrical shape. Once the length exceeds the diameter the additional cook time is mimimal. I would guestimate based on a 10 lb butt and say 15-18 hours at 260.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
On at 1:03.
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GrillSgt said:On at 1:03.Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
If you filled to the PS, you should have plenty of lump. This was an 18 hour butt cook with Wicked Good. Didn't even start with a full load. EDIT... Large egg.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
bone broth with the shank for bean soup (its still cold in the mornings here) or freeze it for a porkloin gravy
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Cut it into 1/2 inch thick pork steaks, 600 degrees for 3 minutes a side. Nice and dry, just like Mom used to make!
(Two smiley faces just in case anyone on the site is extra tender today) -
Spaightlabs said:Cut it into 1/2 inch thick pork steaks, 600 degrees for 3 minutes a side. Nice and dry, just like Mom used to make!
(Two smiley faces just in case anyone on the site is extra tender today)It's a 302 thing . . . -
5 hrs in. Seems to be cooking pretty fast. I don’t particularly want to get up in the middle of the night. What do you think? I’m going to lower the temp. -
Doubt you'll go 22hrs. It should be about the same time as a butt.
What you have is a whole shoulder that includes the picnic and the butt(Butchers cut the top butt into two typically).
The picnic has a good amount of white meat in it which I like.
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Thomasville, NC
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I’m removing that to slice. That is temp 1. I’m just trying to get a full nights sleep. Oh well.
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So it’s been a weird cook. I’ll go over that tomorrow. No stall yet and both probes are at 165ish. Smells outrageous when lifting the lid which isn’t typical. We shall see. -
Hit 180 at 5am but it didn’t separate like I wanted and not a great bark so I put it all back on. In a bit of a stall now.
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Looks quite a bit better than the last pic. How much rub did you use? I ask because I think the lack of bark is due to maybe not having enough rub on the butt in the first place. I bet it still turns out great though, but sounds like you still have a ways to go."I've made a note never to piss you two off." - Stike
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1/2 cup Dizzy Dust 1/2 cup Swamp Venom 1/4 cup Pineapple Head.
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Must be out of fuel as grill temp dropping. 22 1/2 hrs some at 225 and some at 260. Looks like the final temp of the butt will be 195. I will head home in a few minutes and foil it with some liquid, not sure what.
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Thanks for the input. -
Man, that's NICE. Were you out of fuel?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
There were embers but everything had been caught. Man this smobot thing is a game changer for me.
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Leftovers. Pulled pork taco with pickled onion, tomato, Mexican farmers cheese. Wife’s world famous Spanish rice and grilled avocado salad (needs work but will be xclnt by summers end) inspired by @parkctex. Wife swore it was one of the best tacos ever, used Penzeys Mexican Now with some chipotle.
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Nice! But I'm just curious who this "Wes" is that you used to imply in a negative manner? OR did you really mean to identify this "Wes Johnson" who resides in Indianalopis, IN whose word isn't even worth a lousy $11?
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