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a butt issue I have never had before

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RRP
RRP Posts: 25,934
Up front I am telling you I have egged my pork butts TURBO and indirect for 14 years now…so pass me by if you wish.

I egged this 7+ pound shoulder at 330 and it never slowed down for the usual plateau and was 203 degrees at exactly 4 hours!

The dome thermometer was accurate and  the Dot temp was confirmed by my Thermapen.

Now for the problem…that was the worst butt I have ever egged! It was tough and many parts were simply crap which I threw out. 

I am guessing this shoulder was from a tough old boar. 

Any thoughts? 
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Comments

  • Canugghead
    Canugghead Posts: 11,771
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    What do you mean by 'Dot temp'? Did you probe at multiple spots? Did you press/feel the butt?
    canuckland
  • Botch
    Botch Posts: 15,745
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    Most 'que-ers here Fear The Brisket, but they've always been the most reliable cook for me.  
    Except once.
    And that time I had cooked TWO briskets, for an office party.  One was just like every other brisket I'd done; the other was nasty, and it had been purchased/cooked the same time.  So, yes, you can just get a bad piece of protein.  
     
    I admit my experience was with cow, and you're talking pork butt; I've only cooked one of those, but I bet the same "bad cow/boar/old chicken" issue affects all protein.  
    ___________
     

    "jd vance has absolutely NO convictions; djt has 34."  Congressman Raskin, 21 July 2024



  • RRP
    RRP Posts: 25,934
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    What do you mean by 'Dot temp'? Did you probe at multiple spots? Did you press/feel the butt?
    The DOT is a cable style meat thermometer. And yes I used it to probe the meat in several places, I then also used my thrusted Thermopen to confirm the internal temp.  The thing that just baffles me is after all these years of using the turbo metho then this was the first butt that blew thru the usual plateau 
  • Canugghead
    Canugghead Posts: 11,771
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    Thanks for clarifying. That's a tough one.
    canuckland
  • HeavyG
    HeavyG Posts: 10,380
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    As they say... the pig drives the cook. Certainly wasn't anything wrong with your method.

    I wouldn't have tossed it out, I'd probably put in the pressure cooker for a spell and see if that helped relax that tough old boar.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




  • unoriginalusername
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    Thanks for clarifying. That's a tough one.
    Ya that’s the problem… it was a tough one 😂 
  • lkapigian
    lkapigian Posts: 10,979
    edited November 2023
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    My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
    Visalia, Ca @lkapigian
  • JohnInCarolina
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    I’m going with just bad luck with the starting hunk of protein, Ron.  You got a bad butt my friend!
    "I've made a note never to piss you two off." - Stike
  • RRP
    RRP Posts: 25,934
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    lkapigian said:
    My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
    As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!
  • RRP
    RRP Posts: 25,934
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    Maybe check your gasket. 
    LOL-the temp was locked on at 330º the whole 4 hours!
  • fishlessman
    fishlessman Posts: 33,044
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    i would have continued cooking til it probed tender. i didnt know there was a magic number 203? the only butt cook i do hot and fast is boneless layed open like and flat with a foil stage with some liquid, its about 4 to 5 hours for a 7 pounder,
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Dyal_SC
    Dyal_SC Posts: 6,167
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    RRP said:
    lkapigian said:
    My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
    As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!
    I’m confused, was it TURBO or just turbo?  First you said TURBO. I see you mentioned 330 deg —
    if that’s in Celsius, that is indubitably TURBO and most definitely your problem. 
  • Canugghead
    Canugghead Posts: 11,771
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    What do you mean by 'Dot temp'? Did you probe at multiple spots? Did you press/feel the butt?

    canuckland
  • RRP
    RRP Posts: 25,934
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    Dyal_SC said:
    RRP said:
    lkapigian said:
    My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
    As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!
    I’m confused, was it TURBO or just turbo?  First you said TURBO. I see you mentioned 330 deg —
    if that’s in Celsius, that is indubitably TURBO and most definitely your problem. 
    LOL  330º Celsius would have meant 626º Fahrenheit and now THAT would have turned that butt into lump in the four hour cook and instead of pulling that pork I would have used a hammer to shatter it! =)
  • lkapigian
    lkapigian Posts: 10,979
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    RRP said:
    lkapigian said:
    My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
    As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!
    Yes sir , I read that, just thinking since you Han no stall where the meat jello starts to happen   , was just my thought …. The worst cut of meat will turn fall apart tender, this butt conversely was probably pretty well interconnected, or it was the gasket 
    Visalia, Ca @lkapigian
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,568
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    Must have been a millennial pork butt.  Needed to coddle and talk to it some more.  You rushed it and it's feelings didn't get a chance to gel and mellow.
    No philosophers so thoroughly comprehend us as dogs and horses. - Herman Melville
  • Dyal_SC
    Dyal_SC Posts: 6,167
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    Are you sure it was a pig, or did you just take the butchers word for it?  Sometimes the best way to pick a good pork shoulder is to put your head up there. Or something like that. 
  • JohnInCarolina
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    Dyal_SC said:
    RRP said:
    lkapigian said:
    My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
    As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!
    I’m confused, was it TURBO or just turbo?  First you said TURBO. I see you mentioned 330 deg —
    if that’s in Celsius, that is indubitably TURBO and most definitely your problem. 
    Ron doesn’t do anything in small caps!
    "I've made a note never to piss you two off." - Stike
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,568
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    Here is my current pork butt.  Tender tender tender and delicious.  Done at 350.

    No philosophers so thoroughly comprehend us as dogs and horses. - Herman Melville
  • kl8ton
    kl8ton Posts: 5,521
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    Bad hunk of meat.  The way you titled your thread would indicate you wish for this thread to be sunk.  

    I have had similar experiences. A bad pork butt here and there. But the cook always gets the best pieces. The commoners have no idea what they are eating.  

    I recently purchased boneless skinless chicken breast from Aldi. I almost spit that crap out of my mouth. Never again. Most of their stuff is fine.
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • Dyal_SC
    Dyal_SC Posts: 6,167
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    I made this one yesterday for an office luncheon today. Delicious!  It was only turbo’ed at 300 deg f though. Hickory and olive woods. 
     
  • RRP
    RRP Posts: 25,934
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    Dyal_SC said:
    I made this one yesterday for an office luncheon today. Delicious!  It was only turbo’ed at 300 deg f though. Hickory and olive woods. 
     
    Nice raw butt…got any after pixs? 
  • Dyal_SC
    Dyal_SC Posts: 6,167
    Options
    RRP said:
    Dyal_SC said:
    I made this one yesterday for an office luncheon today. Delicious!  It was only turbo’ed at 300 deg f though. Hickory and olive woods. 
     
    Nice raw butt…got any after pixs? 
    Don’t you go talking all fresh to me, young man.  ;)
  • JohnInCarolina
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    Dyal_SC said:
    RRP said:
    Dyal_SC said:
    I made this one yesterday for an office luncheon today. Delicious!  It was only turbo’ed at 300 deg f though. Hickory and olive woods. 
     
    Nice raw butt…got any after pixs? 
    Don’t you go talking all fresh to me, young man.  ;)
    Ron is skeptical you were able to… nail that butt.
    "I've made a note never to piss you two off." - Stike
  • Canugghead
    Canugghead Posts: 11,771
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    TheButtWhisperer
    canuckland
  • Botch
    Botch Posts: 15,745
    edited November 2023
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    TheButtWhisperer
    I've never planned to start my own cooking channel, but if I ever did it would've been called "Babished by Botch".  
    But not anymore.  Provided it's not already stolen, I'll call it "The Butt-Whisperer".  Gold.  
     
    EDIT:  I had to check.  There IS no channel on EweTube called "The Butt Whisperer"!  There is a "Booty Whisperer" channel, but I didn't see any grills other than one guy's deeply-dazzling dental decoration.   =)    
    ___________
     

    "jd vance has absolutely NO convictions; djt has 34."  Congressman Raskin, 21 July 2024



  • GrateEggspectations
    Options
    Dyal_SC said:
    RRP said:
    lkapigian said:
    My guess would be it didn’t spend enough time in the collagen break down temp range , you plowed right through it, just a caveat of hot and fast Vs low and slow ,…. I imagine an extended rest would have offset that
    As I said at the outset - I have been egging my butts turbo for 14 years now and it has never been a problem - like others have said this was one ornery pig that had the last laugh!
    I’m confused, was it TURBO or just turbo?  First you said TURBO. I see you mentioned 330 deg —
    if that’s in Celsius, that is indubitably TURBO and most definitely your problem. 
    Ron doesn’t do anything in small caps!
    He’s the anithesis of Ye. 
  • JohnInCarolina
    Options
    Botch said:
    TheButtWhisperer
    I've never planned to start my own cooking channel, but if I ever did it would've been called "Babished by Botch".  

    not “Botch Please” ?
    "I've made a note never to piss you two off." - Stike
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,568
    Options
    Botch said:
    TheButtWhisperer
    I've never planned to start my own cooking channel, but if I ever did it would've been called "Babished by Botch".  

    not “Botch Please” ?
    Snap!  I think this is a winner.
    No philosophers so thoroughly comprehend us as dogs and horses. - Herman Melville