Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Simple Question :How long for an 11pound boneless butt
Simple question how l9ng for an 11 pound boneless butt, assuming 230f on the egg.
I have a 12 hour window.
I would prefer not to crutch it.
kind regards
Comments
-
Oh there are no simple questions in the Egghead Forum. You should be glad it's not Friday.
Some guys will want wind speed, wind direction, humidity, barometric pressure, ambient temp, lump, starting method..... -
I appreciate that there are many variables , ball park will do
-
If you increase the temp to 265-275f, you'll probably be good in 10 or so hours. There will be no difference over cooking at 225-230f. You can always bump the temp up to 325-350f after 8 hours or so if your stall period is lasting longer than expected.
-
Just kidding. 1 1/2hr per lb at that temp. Ballpark
-
Agree with @Eggcelsior above
Way better to finish early. Can rest foiled in a cooler for 3 hours at least, and still be to hot to pull/shred by hand.Thank you,DarianGalveston Texas -
Hi, where are you in the UK? Lincolnshire here.
With a 12 hour window I would be looking at well over 230F, the stall lasts forever that low. Around 300F and then you can FTC if it's ready a bit early. -
235 degrees will be closer to 20 hours, follow eggcelsior's advice. at the 8 to 9 hour mark you can increase or decrease temps as needed.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Eoin said:Hi, where are you in the UK? Lincolnshire here.
With a 12 hour window I would be looking at well over 230F, the stall lasts forever that low. Around 300F and then you can FTC if it's ready a bit early. -
Sorry, forgot you are in the UK and may not know the lingo yet.
Foil, Towel, Cooler. Basically once its done you can Wrap it in Aluminum Foil, Throw an old Towel over it to keep it insulated and put it in an Ice Chest type cooler until you are ready to pull/shred it.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
Eggcelsior said:If you increase the temp to 265-275f, you'll probably be good in 10 or so hours. There will be no difference over cooking at 225-230f. You can always bump the temp up to 325-350f after 8 hours or so if your stall period is lasting longer than expected.
So the higher temperature seems contrary to the “low and slow “ mantra ? -
Kmm said:Eggcelsior said:If you increase the temp to 265-275f, you'll probably be good in 10 or so hours. There will be no difference over cooking at 225-230f. You can always bump the temp up to 325-350f after 8 hours or so if your stall period is lasting longer than expected.
So the higher temperature seems contrary to the “low and slow “ mantra ?
With Pork butts you have more play than you would say a Brisket. There is so much fat in a pork butt that you can easily go to those higher temps without the risk of drying out.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen -
I usually cook butt/shoulder at 275F and plan for about 1 hour per pound. It can vary a bit, so give yourself a little cushion and be prepared to bump the temp if needed as @Eggcelsior suggested. And it does benefit having a rest of an hour or more after taking off the egg.
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Kmm said:Eggcelsior said:If you increase the temp to 265-275f, you'll probably be good in 10 or so hours. There will be no difference over cooking at 225-230f. You can always bump the temp up to 325-350f after 8 hours or so if your stall period is lasting longer than expected.
So the higher temperature seems contrary to the “low and slow “ mantra ?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
just to throw this out there, is this in cryovac, ive never seen an 11 pound boneless butt, not that it does not exist but alot of the times 2 are cryovaced together and look like one
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Kmm said:Eggcelsior said:If you increase the temp to 265-275f, you'll probably be good in 10 or so hours. There will be no difference over cooking at 225-230f. You can always bump the temp up to 325-350f after 8 hours or so if your stall period is lasting longer than expected.
So the higher temperature seems contrary to the “low and slow “ mantra ? -
Kmm said:Eggcelsior said:If you increase the temp to 265-275f, you'll probably be good in 10 or so hours. There will be no difference over cooking at 225-230f. You can always bump the temp up to 325-350f after 8 hours or so if your stall period is lasting longer than expected.
So the higher temperature seems contrary to the “low and slow “ mantra ?Thank you,DarianGalveston Texas -
fishlessman said:just to throw this out there, is this in cryovac, ive never seen an 11 pound boneless butt, not that it does not exist but alot of the times 2 are cryovaced together and look like one
Really? We have 10-12lb cryovacs here all the time. Most of them are around 7pounds but I see the 10-12 pound ones fairly regularly.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
TEXASBGE2018 said:fishlessman said:just to throw this out there, is this in cryovac, ive never seen an 11 pound boneless butt, not that it does not exist but alot of the times 2 are cryovaced together and look like one
Really? We have 10-12lb cryovacs here all the time. Most of them are around 7pounds but I see the 10-12 pound ones fairly regularly.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
TEXASBGE2018 said:
Sorry, forgot you are in the UK and may not know the lingo yet.
Foil, Towel, Cooler. Basically once its done you can Wrap it in Aluminum Foil, Throw an old Towel over it to keep it insulated and put it in an Ice Chest type cooler until you are ready to pull/shred it. -
fishlessman said:just to throw this out there, is this in cryovac, ive never seen an 11 pound boneless butt, not that it does not exist but alot of the times 2 are cryovaced together and look like one
-
Kmm said:fishlessman said:just to throw this out there, is this in cryovac, ive never seen an 11 pound boneless butt, not that it does not exist but alot of the times 2 are cryovaced together and look like onefukahwee maineyou can lead a fish to water but you can not make him drink it
-
I do mine at ±320°F. An 8 lb butt will start at 9-10A and finish by 5-6P. No wrap, no foil, no cooler.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
-
Kmm said:fishlessman said:just to throw this out there, is this in cryovac, ive never seen an 11 pound boneless butt, not that it does not exist but alot of the times 2 are cryovaced together and look like one
Compared to normal grocery store packing in second photo.
Thank you,DarianGalveston Texas -
Now about that wind direction.......JKOC....good luck with your butt.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Photo Egg said:Kmm said:fishlessman said:just to throw this out there, is this in cryovac, ive never seen an 11 pound boneless butt, not that it does not exist but alot of the times 2 are cryovaced together and look like one
Compared to normal grocery store packing in second photo. -
fishlessman said:Kmm said:fishlessman said:just to throw this out there, is this in cryovac, ive never seen an 11 pound boneless butt, not that it does not exist but alot of the times 2 are cryovaced together and look like one
-
Kmm said:fishlessman said:Kmm said:fishlessman said:just to throw this out there, is this in cryovac, ive never seen an 11 pound boneless butt, not that it does not exist but alot of the times 2 are cryovaced together and look like one
fukahwee maineyou can lead a fish to water but you can not make him drink it
Categories
- All Categories
- 182.6K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum