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

pork butt

Options
Bordello
Bordello Posts: 5,926
edited November -1 in EggHead Forum
I have a 3.4 lb. pork butt ($1.99 a lb., said bone in but the bone has been removed) I put BlueSmokes Gilded Splinter rub on it then covered it with an enhanced sweet & hot mustard mixture. It's in the fridge for at least overnight, maybe two. Will smoke with pecan chunks(dry,not soaked). I plan on using Mickey T's rings and smoking at about 240° to 250°.[p]I don't care how long it takes to cook but can anyone estimate the shortest cooking time in case it turns out to be a turbo butt???????? [p]Thanks,
New Bob[p]
· Share on FacebookShare on Twitter

Comments

Categories