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My longest butt cook...

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NoVA Bill
NoVA Bill Posts: 3,005
edited November -1 in EggHead Forum
Good morning,

I sort of took yesterday off from posting (18 holes of golf and some adult beverages with friends :evil: ) but here are two of the three butts from Wed's 15.5 hour cook at 225 degrees dome pulled at ~195 degrees :ohmy: plus a 2.5 hour rest which translated into the pork being pulled at 11PM - one long day. The third butt was lost in action as everyone was real hungery when the butts came off the egg.

I was surprise at how long they took to get thru the break-down barrier. I used cherry (not apple as previously reported) for the smoke. What a nicely colored smoke ring; too bad it doesn't show up well in the pic of the pulled pork.

I was also surprised that my MBGE didn't need a recharge of lump however it was just about all ash at the very end.

Now I need to defrost the spare ribs in prep from tomorrow's rib burn.


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Comments

  • Woodbutcher
    Woodbutcher Posts: 1,017
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    Nice crust on your butts Bill. That's a long cook for a medium. I'm going to make 4 or 5 for work on Monday. The company provides lunch once a month and I volunteered to make pulled pork this month.
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    I was very happy with the bark. And the length of the cook on that fire surprised me, all I did was poke some holes in lump with my Billy Bar and lit off.
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  • Pepper Monkey BBQ
    Pepper Monkey BBQ Posts: 652
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    Nice job Bill! How much did the butt weigh prior to the cook?
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Thanks, the two smaller ones totaled 13+ lbs and the third one was 7+ lbs. so 20+ lbs total. Nothing to write home about but it filled up the medium.
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  • bitslammer
    bitslammer Posts: 818
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    Wow! Nice cook on the MED. I"m thinking it's time for some butts but I was leaning toward the XL. Figure the neighbors can get some and I'll have plenty of leftover. Nice to know you can go that long on the MED.
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Thanks, I don't know if I'd "plan" on a 15.5 hr cook on the medium, I'm sure there was more luck than skill in achieving that long of a cook. I've read on the forum where 14 hrs has been the norm for a medium :unsure: .

    My other butt cooks have been between 10.5 and 12 hours. So go figure :huh:
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  • Porco Rosso
    Porco Rosso Posts: 84
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    Those look great, NoVa Bill.

    Did you just stack the 3 butts up on top of each other in the medium?

    I'm on way to the store to buy 2 or 3 butts I plan to cook in my medium tonight and serve tomorrow.

    My medium always seems to cook things a little faster than others for some reason (I always calibrate the dome thermometer before I start.) It would be nice to know that I could count on a 14 hour cook and not being done to early or the fire going out. Maybe having that 3rd butt in there might help slow things down.
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  • Pohled Pork
    Pohled Pork Posts: 3
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    I think the rest is the most important part of cooking a butt. I cook mine until internal temp of 195 then put in a cooler wrapped in foil and then a beach towel. I let the meat ride in there for at least 3 hrs however I have gone as long as 6. Makes a world a difference when you go to pull the meat.
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  • TigerDunes
    TigerDunes Posts: 42
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    excuse the pun. I don't mean to "butt in". I am relatively new to Green Egg cooking. I just started a 4 1/2 Lb bone-in Boston Butt. This is a trial run for me. anything special I need to do? I am just using the regular GE charcoal. how long to cook? at what temp? any tricks of the trade or suggestions are appreciated.
    Thanks and have a happy and safe fourth.

    :)
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
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    :P YUM
    think I'll go reheat the last of the 33 1/3 (since I gave rest away)--your description of "lost in action" just activated my need for a meaty breakfast :woohoo:
    Enjoy your weekend!
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    My guess is you just make'em fit depending on the size of butt. Here's what I had and I stood them on their side for most of the cook. Laid fat side down after they cooked down.

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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Here's the best advise I can give you: http://playingwithfireandsmoke.blogspot.com/

    There are many posts available from the eggperts - I'm still a newbe, but the one thing they'll tell you is it isn't a time event, plan 1.5hr per lbs, 225 degrees or so until the butt achieves intenal temp of 190 to 200, then I rest the butts in foil in an insullated cooler for at least 2 hours. I wrap mine in towels also.
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  • NoVA Bill
    NoVA Bill Posts: 3,005
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    Just munched on some bark myself :woohoo:
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  • Porco Rosso
    Porco Rosso Posts: 84
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    Thanks for the pics. Looks great
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