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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Boston Butt On Medium
Gulfcoastguy
Posts: 7,339
I just put an 8 pound Boston Butt on my medium about 15 minutes ago. I completely cleaned the ash out, filled it to the top of the ring with Rockwood with some pecan chunks at varied depths and locations, lit it in one spot at the front, and put the platesetter in legs up.
The butt was rubbed with Jayd's Louisiana Molasses Mustard then patted John Henry's Sugar Maple Rub seasoning on heavily.
We have miles to go before we sleep.
The butt was rubbed with Jayd's Louisiana Molasses Mustard then patted John Henry's Sugar Maple Rub seasoning on heavily.
We have miles to go before we sleep.
Comments
-
Sounds like a perfect start to the weekend!!!Retired Navy, LBGE
Pinehurst, NC -
I just had to tap the bottom air vent shut a little more. The temp had crept up to 275F. I am not about to lift the lid to check it until 5 or so.
-
-
173 F all around.
-
Purty!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Go til the bone pulls clean and you are there. FWIW-
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Going by how easy the thermapen probe stuck in I am thinking another half hour to 45 minutes or so.
-
Nice Bark, like Cap said aboveLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
-
Well I really slapped that maple brown sugar rub to it. It was a present two years ago in the sauce and rub exchange and my favorite that year.
-
Pulling at 198
-
In my Elvis voice, nice, Very nice!The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Already pulled and in the fridge. Waldo the boxer dog wanted to help.
-
No drip pan, eh? Do you get any nasty fumes hitting the meat?Milton, GA
XL BGE & FB300 -
Well despite all of the years that I have had the Egg this is the first butt. It didn’t taste nasty is all that I can say.GoooDawgs said:No drip pan, eh? Do you get any nasty fumes hitting the meat?
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum