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

Boston Butt

Gkrozely
Gkrozely Posts: 2
in EggHead Forum
Smoking a 10lb Boston Butt on LBGE at 250 degrees. It Stalled for about 3 hours at 145 degrees. Opted to try without wrapping first time not wrapping it is now coming up in temp. Wondering if this is the norm. Temp and time for the plateau. Thanks 
· Share on FacebookShare on Twitter

Comments

  • TideEggHead
    TideEggHead Posts: 1,345
    edited April 2020
    Yep, the stall can last for a while, it depends on the meat (I've had smaller butts stall 4 hours or so). It seems each butt is slightly different. Once it hits 160 (mostly done soaking up the smoke) you can ramp up the temp to finish the cooking process and get finished sooner but be careful going much over 325 if you have sugar in your rub. It is hard to say on temp/time since it depends on the meat. How long has this one been on the grill?

    If I cook mine at 250 anymore I usually wrap with apple juice or beer at 160 IT to get finished for dinner.

    Have a few beers or cut the grass while waiting? Give the Mickey turbo butt method a try next time!
    LBGE
    AL
    · Share on FacebookShare on Twitter
  • Gkrozely
    Gkrozely Posts: 2
    It’s been on 15 hours and it’s about done up to 190
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    Sounds about right at 250. Stay the course and good eats will follow. You can always FTC (foil, towels, cooler) till ready for consumption. 

    "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
    · Share on FacebookShare on Twitter
  • ColtsFan
    ColtsFan Posts: 6,606
    edited April 2020
    In my experiences, running 250* unwrapped for a 9lb butt has taken 14-17 hours. Enjoy the experience.
    I usually run a little hotter these days on butts
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    I've found 265 to be the sweet spot for my Large. 

    "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
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 34,256
    Victory when the bone pulls dang near clean.  Usually in the low200's*F for me.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • buzd504
    buzd504 Posts: 3,858
    ColtsFan said:
    In my experiences, running 250* unwrapped for a 9lb butt has taken 14-17 hours. Enjoy the experience.
    I usually run a little hotter these days on butts

    Agree.  I don't think I can stay up that long even without factoring in alcohol.
    NOLA
    · Share on FacebookShare on Twitter
  • bradleya123
    bradleya123 Posts: 474
    You have nothing to worry about!!  I never wrap my butts and that's a great temp to cook the butts at, stay the course and enjoy!!!!
    Retired Navy, LBGE
    Pinehurst, NC

    · Share on FacebookShare on Twitter
  • Beaumonty
    Beaumonty Posts: 198
    GATraveller said:
    I've found 265 to be the sweet spot for my Large. 
    i can agree with that.  I am usually at 225-250 but did 275-280 this weekend on TWO butts and it worked out just as well.  i'm going higher heat on butts from now on.  i had 15 pounds of butts in the cooler within seven hours.

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    I usually turbo butts at 320°. 7-8 pounder on at 9 or 10AM, done by dinner time. No temp controller required. No sleepless nights either. Assuming you do it on a weekend, a vacation day or are retired. No discernable difference in taste or texture.

    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
  • Beaumonty
    Beaumonty Posts: 198
    Carolina Q said:
    I usually turbo butts at 320°. 7-8 pounder on at 9 or 10AM, done by dinner time. No temp controller required. No sleepless nights either. Assuming you do it on a weekend, a vacation day or are retired. No discernable difference in taste or texture.
    do you ever have to wrap?

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Beaumonty said:
    Carolina Q said:
    I usually turbo butts at 320°. 7-8 pounder on at 9 or 10AM, done by dinner time. No temp controller required. No sleepless nights either. Assuming you do it on a weekend, a vacation day or are retired. No discernable difference in taste or texture.
    do you ever have to wrap?

    Nope.

    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

Categories