Got a Big Green Egg for Christmas. How do I need to cook a Boston Butt on it? Never have done one before...
Bosto Butts
- Thread starter CBU93
- Start date
rabbit hunter
Well-Known Member
Feel your egg with the lump charcoal up to the top of your fire ring.(This is for long cooking) Once you lite your fire, get your temperature to about 225 degrees.(Do this by using your top and bottom dampers) This will be indirect heat using your place setter between your fire and rack. You want to cook your butt 1 1/2 hours per pound. (Example- 8 pound butt=12 hours) I rub my butts down with olive oil then put a rub completely on them. Place your butt on the rack once you have your temp regulated and close the lid. Go about doing other things until your time is up. FYI Depending on air movement, I use a small (6in) fan at the bottom damper if there is no air movement. It helps with the air flow for your temp. Enjoy and have fun. If I can help you any way, just let me know.
JandSCattleCo
Well-Known Member
What rabbit hunter said, but we start ours with the fat side down, cook for 4 hours, then wrap them in aluminum foil. Doing this seals the juices in and makes them very juicy. IMO
rabbit hunter
Well-Known Member
J&S, are you using a big green egg? I cook fat side down, and I do not ever wrap anything in foil. I have never had anything that was not juicy using the Green Egg.JandSCattleCo said:
JandSCattleCo
Well-Known Member
rabbit hunter said:
OH HOW I WISH I WAS!!!!!!!!! I have wanted one of those for so long its not even funny.
The majority of cooking I do is with either a Brinkman smoker, or a homemade one that we use for FFA when we do our Boston Butt sale. Imagine cooking 31 butts at a time!
TrailWatcher
Well-Known Member
I have a Primo Grill which is a the same type grill. I put a dry rub on mine the night before and the get the grill with a water pan at about 250f with about 2 hand fulls of wood chunks. place the meat fat side up on the grill for about 5 hours and then remove the water pan and double wrap the meat in foil for the remainder of the cook time most of the time 12hours will do a 8 to 10 pound butt. For the water pan I use Aluminum Foil Catering Pans.
A
Anonymous
Guest
JandSCattleCo said:
31 at a time? Try cooking 400 at a time! And we wrap everyone of them with foil about 4 hrs before they are done.
Bow Hunter
Well-Known Member
Dang ya made me Hungary so think I'll thaw out some ribs to put on the egg tomorrow.
I've always wrapped mine after 4-5 hours in. I don't have an egg though it's just a smoker with indirect heat. I give them all the smoke they want till they get the color I want, then double wrap to let them finish cooking. It keeps the juices all in and you don't get an overwhelming smoke flavor.
JandSCattleCo
Well-Known Member
tractorlvr said:
My God why do you cook that many at a time? How many smokers are you running?
JA1234
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I have found this site to be very useful since I got mine.
http://eggheadforum.com/categories/cookbook
http://eggheadforum.com/categories/cookbook
pressfit
Well-Known Member
I have been smoking bb'S for 3-4 years now.. i always do mine fat side up.. a really good forum is www.smokering.com
rabbit hunter
Well-Known Member
The good thing about the Egg, you don't have to wrap in foil until you are done. I wrap mine after I take them off the Egg. They will continue to cook once you remove them. Old trick, whatever smoker or grill you use, when you can grab the bone and it slide out, it's done.
rabbit hunter
Well-Known Member
CBU93, let me know how it turns out.
Will do.
Total rookie question...more air hotter fire right? Less air, lower temp?
Total rookie question...more air hotter fire right? Less air, lower temp?
Went with a pork loin on the Egg...used the plate setter, indirect heat at around 280 for five hours...never opened the thing till I took the meat off.
Oh my lord!!!! I love this thing!!!!
Oh my lord!!!! I love this thing!!!!
rabbit hunter
Well-Known Member
You will, I use my Egg almost everyday. Today was deer burgers and hot dogs with peppers and onions. I even sautee my onions and peppers on there. I also cook pizza on it. Ever want a recipe, let me know.
And yes, open dampers all the way, more air, the hotter it will get.
And yes, open dampers all the way, more air, the hotter it will get.
TrailWatcher
Well-Known Member
I'm thinking about ordering one of these for those cold or rainy days. http://www.thebbqguru.com/products/Fan- ... ckage.html This fan mounts to the front of the grill and goes on and off as the temp drops or falls.....Although all ceramic grills hold temps very well. There are times the weather/wind will make them drop or increase Temps...
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Anonymous
Guest
JandSCattleCo said:
When we do that cooking, we are using pits to cook with we completely fill 2 pits, it is only a once a year thing. Cooking with Hickory coals so not really smoking it. The pits are 4' x 40'. Just mt opinion but BBQ cooked with coals is better than cooking it on a smoker. But I cook both ways.
pressfit
Well-Known Member
I just ordered a similar deal for my Big Steel Keg.. its called the pitmaster Iq10 .. a buddy of mine recommended it... set it for 225 and walk off.. 10 hours later its still on 225...TrailWatcher said:
rabbit hunter
Well-Known Member
Those are nice, but 6 inch fan at Dollar General, $5pressfit said:I just ordered a similar deal for my Big Steel Keg.. its called the pitmaster Iq10 .. a buddy of mine recommended it... set it for 225 and walk off.. 10 hours later its still on 225...TrailWatcher said:
