First Pork Butt on Big Green Egg - Page 2

El Ropo · 03-22-2013, 08:42 PM

If you want to get more sleep, there is no harm in cooking at 275-325 F. And remember, a butt isn't done till the bone wiggles and almost falls out. Don't cook it by temperature or time. Many people around here can get a butt perfectly cooked in less than 8 hours with proper application of heat.

+2 on not soaking wood chunks. All that does is make your fire burn dirty. Just bury a few chunks in your pile of lump before lighting, so they gradually burn up during the cook.

kds9547 · 03-22-2013, 08:53 PM

What bigabyte said.

BABYGOTBUTT · 03-22-2013, 09:04 PM

No need to overthink this or make it too complicated. Put them on at 5 am. cook them at 250 until 12pm. (should be around 165 internal temp) Give the butts a glaze of your bbq sauce at this time and wrap tight in foil. Depending on your timeline, you can keep it at 250 or crank the temp up to 300. It will make absoultly no difference in your end product. take off when butts probe resistant free around 195. Before letting them rest in a cooler, let them steam off for a good 1 0 minutes. Then rewrap and put in cooler to rest up to 4 hrs. Pull just prior to serving. Putting it on at 5 am also will let you keep a close eye on the green egg assuming you dont have a guru or stoker. I would put one finger width on the bottom door and 20 percent open on the daisy wheel.

Good luck!!!

buttburnersbbq · 03-22-2013, 10:03 PM

I would do 2 butts for that many people . You will lose about 20 to 25 percent due to fat and bone . I do not inject. Only use rub . You want to get to a internal temp of 190 . Depending on pit temp will determine how long . I wrap my butts in foil for last 4 hours of cook . As for mopping or spritz i would not do . Someone always told me " Looking is Not Cooking " Very true . The more you open your pit the more temp goes up and down .

03-22-2013, 08:42 PM	#16
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	If you want to get more sleep, there is no harm in cooking at 275-325 F. And remember, a butt isn't done till the bone wiggles and almost falls out. Don't cook it by temperature or time. Many people around here can get a butt perfectly cooked in less than 8 hours with proper application of heat. +2 on not soaking wood chunks. All that does is make your fire burn dirty. Just bury a few chunks in your pile of lump before lighting, so they gradually burn up during the cook. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

03-22-2013, 10:03 PM	#19
buttburnersbbq Full Fledged Farker Join Date: 03-19-12 Location: waxhaw,nc	I would do 2 butts for that many people . You will lose about 20 to 25 percent due to fat and bone . I do not inject. Only use rub . You want to get to a internal temp of 190 . Depending on pit temp will determine how long . I wrap my butts in foil for last 4 hours of cook . As for mopping or spritz i would not do . Someone always told me " Looking is Not Cooking " Very true . The more you open your pit the more temp goes up and down . __________________ 2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow

03-22-2013, 08:53 PM	#17
kds9547 is one Smokin' Farker Join Date: 09-18-12 Location: Lugoff, SC	What bigabyte said.

03-22-2013, 09:04 PM	#18
BABYGOTBUTT On the road to being a farker Join Date: 09-28-11 Location: Leonardtown, MD	No need to overthink this or make it too complicated. Put them on at 5 am. cook them at 250 until 12pm. (should be around 165 internal temp) Give the butts a glaze of your bbq sauce at this time and wrap tight in foil. Depending on your timeline, you can keep it at 250 or crank the temp up to 300. It will make absoultly no difference in your end product. take off when butts probe resistant free around 195. Before letting them rest in a cooler, let them steam off for a good 1 0 minutes. Then rewrap and put in cooler to rest up to 4 hrs. Pull just prior to serving. Putting it on at 5 am also will let you keep a close eye on the green egg assuming you dont have a guru or stoker. I would put one finger width on the bottom door and 20 percent open on the daisy wheel. Good luck!!!