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First time cook

ebusma1974
ebusma1974 Posts: 4
in EggHead Forum
Cooking pork butt for first cook.  Any pointers?  Never used egg before.
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    edited December 2018
    Welcome 

    One of the most forgiving cooks.

    Just make sure egg temp is stabilized, indirect using Platesetter or other device

    I like 300-325* range. I never wrap and be prepared for the stall 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • BobDanger
    BobDanger Posts: 323
    I like to cook mine till internal temp 160* wrap and cook till 205*.

    i like egg temp...225-250*
    Eastern Shore Virginia 

    Medium & Mini Max
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  • ebusma1974
    ebusma1974 Posts: 4
    Thanka
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  • YEMTrey
    YEMTrey Posts: 6,835
    Welcome aboard.  Relax, and enjoy the ride.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • ebusma1974
    ebusma1974 Posts: 4
    Planning time for cook per pound?  Trying to plan cook duration?
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  • MeTed
    MeTed Posts: 800
    At 250 I plan about 1 1/2 hrs. Per pound. Good luck!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Pork butt can be cooked many ways to great results. Setup for an indirect cook.  Egg temp somewhere between 225-375º.  Add some salt to the pork and cook until tender (normally 195-205º).  Anything after that is personal preference.

    Approximate cooking times for pork butt/shoulder:

    225º:  2 hours a pound

    250º: 1.5 hours a pound

    275º:  1 hour per pound

    350º:  30-45 mins per pound

    There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.

    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.
     
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  • YEMTrey
    YEMTrey Posts: 6,835
    And if you start getting crunched for time you can crank the temp up to 350 and drive it home.  It's a very forgiving cook.  It'll be great.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • ebusma1974
    ebusma1974 Posts: 4
    Thank you all so much.  Breaking it in at 250.  Happy 2019.
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  • GATraveller
    GATraveller Posts: 8,207
    Welcome. Enjoy the cook. 
    Don't chase temps. Any time you adjust a vent give it a good 20-30 mins for it to settle in. And don't worry if your 15-20 degrees off target pit temp - it'll all work out just fine. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • dmourati
    dmourati Posts: 1,300
    edited January 2019
    Here's what I've learned cooking maybe 10-15 butts.

    Dust the pork butt heavily with your desired rub.

    Get your temp dialed in with the placesetter or equivalent in place.  Get the Egg up to 250-275F. Add smoking wood. Wait like 30 minutes.

    Add the meat. Settle in and wait. No peeking. No spritzing, no wrapping, no nothing.

    Cook it for approx 1.5 to 2 hours per pound but only pull once the whole butt probes like butter. Use a meat thermometer or long toothpick.

    Take one portion of the cooked but and leave it unshredded for left overs. Shred the rest and eat it quickly thereafter. Some bbq sauce and some pickles at most to garnish. Dont go overboard. Let the meat shine.


    Plymouth, MN
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  • Markarm4119
    Markarm4119 Posts: 526
    Welcome aboard and enjoy the ride !
    LBGE, and just enough knowledge and gadgets to be dangerous .
    Buford,Ga.
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