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Smoking a Boston Butt - Green Egg
Posted on 9/5/19 at 9:04 am
Posted on 9/5/19 at 9:04 am
This morning i started a Boston Butt on my Green Egg. I have a temp. regulating device keeping it at 225 degrees. It's 8.7 lbs. I covered it with a dry rub and stuck it in there at 7:30.
How long should i leave it in there? Should i go home and cover it with foil at a certain point and put it back on? What internal temp. do y'all recommend to try to get to?
Thanks in advance
How long should i leave it in there? Should i go home and cover it with foil at a certain point and put it back on? What internal temp. do y'all recommend to try to get to?
Thanks in advance
7
Posted on 9/5/19 at 9:16 am to MahiFishn
Pork you would be better off at 275 or so. Internal temp of 205 pull off the pit and rest it if you are wanting pulled pork.
Posted on 9/5/19 at 9:37 am to MahiFishn
I plan mine more off when I anticipate eating than anything else. My pulled pork temp is 205-210. Wrapping in aluminum foil with a little liquid can speed up the cook process (apple juice or vinegar or water). Plan on 6-8 hrs with wrapping. Longer if not.
Posted on 9/5/19 at 9:46 am to MahiFishn
What kind of temp regulator do you have?
Posted on 9/5/19 at 10:00 am to malvin
quote:
What kind of temp regulator do you have?
BBQ Guru DigiQ
Posted on 9/5/19 at 10:02 am to MahiFishn
One of the best ways I've seen for keeping the temp consistent in a Green Egg is by using the charcoal snake method of laying your coals in the cooker and placing chunks of whatever type wood you want to smoke with at intervals along the snaked coals.
If you are not familiar with this, I'm more than sure there's videos on the net to show you how.
If you are not familiar with this, I'm more than sure there's videos on the net to show you how.
Posted on 9/5/19 at 10:06 am to MahiFishn
Your digi q should have a meat probe right? I have the cyber q and I set it at 200 when I'm doing pulled pork. Never had an issue.
Posted on 9/5/19 at 10:08 am to MahiFishn
You can leave it as is, or wrap. Put in aluminum pan and cover with foil. Really up to you. Wrap will speed up your cook.
I notice mine are ready anywhere from 195 - 205.
If it's bone in, you can grab that bone and see if it wiggles pretty freely for a good sign to tell when it's done.
The fat cap on top also usually splits(at least for me) and that is another sign you are headed in the right direction.
Just probe it. Should slide in easy.
Whatever you do, I recommend letting it rest for half hour or so before you pull. Will get a better product, and you won't burn the hell out of your fingers.
Just my opinion. Im sure people will disagree.
I notice mine are ready anywhere from 195 - 205.
If it's bone in, you can grab that bone and see if it wiggles pretty freely for a good sign to tell when it's done.
The fat cap on top also usually splits(at least for me) and that is another sign you are headed in the right direction.
Just probe it. Should slide in easy.
Whatever you do, I recommend letting it rest for half hour or so before you pull. Will get a better product, and you won't burn the hell out of your fingers.
Just my opinion. Im sure people will disagree.
Posted on 9/5/19 at 10:15 am to SmokedBrisket2018
quote:
Whatever you do, I recommend letting it rest for half hour or so before you pull. Will get a better product, and you won't burn the hell out of your fingers.
I agree with letting it rest, but get some "Bear Claws' and be done with burned fingers.
Posted on 9/5/19 at 10:23 am to gumbo2176
quote:
get some "Bear Claws' and be done with burned fingers.
Oh yeah, I agree.
I just figured since he was asking about smoking a butt, he probably didn't have something like that to work with.
Posted on 9/5/19 at 10:23 am to Lambdatiger1989
quote:
Your digi q should have a meat probe right?
Yes it does. It's my first time using it and i was in a rush this morning to get out of the door. I had it plugged in and set it, but it didn't seem like it was heating the grill up properly. I decided to pull it out and just use the pit clip to set the temp.
If i have the pit temp set at 250 or whatever and the meat probe set at 200? Will it do the same thing keeping the heat at 250? I didn't have time to read the instructions
Posted on 9/5/19 at 10:27 am to gumbo2176
Why would you use the snake method in a BGE?? That makes zero sense.
OP I would ramp up your temp to 250-275 and cook it until it hits 200-210 and let it rest for at least a half hour before pulling.
OP I would ramp up your temp to 250-275 and cook it until it hits 200-210 and let it rest for at least a half hour before pulling.
Posted on 9/5/19 at 10:49 am to MahiFishn
Bump temp to 275. Pork is very forgiving, I’ve done butts at 300 and still very tender.
Wrap in butcher paper or foil once you get to the stall (typically between 160-180 degrees internal). Pull once you reach 200.
Let rest for an hour then dig in.
Wrap in butcher paper or foil once you get to the stall (typically between 160-180 degrees internal). Pull once you reach 200.
Let rest for an hour then dig in.
Posted on 9/5/19 at 10:54 am to MahiFishn
It should, but I'm not 100% positive.
Posted on 9/5/19 at 11:17 am to MahiFishn
It will take 7-7.5 hrs to get to temp. You can accelerate this some by wrapping.
Since most smokers, including Green Eggs, have hot spots, you may want to rotate it every 2 hrs or so so that it cooks uniformly. Else, some parts will overcook.
Shoot for 205 degF.
If it has lots of momentum (meaning you're smoking at 275 degF or greater), then you don't have to wrap it once removed. Just let it cool on its on.
Since most smokers, including Green Eggs, have hot spots, you may want to rotate it every 2 hrs or so so that it cooks uniformly. Else, some parts will overcook.
Shoot for 205 degF.
If it has lots of momentum (meaning you're smoking at 275 degF or greater), then you don't have to wrap it once removed. Just let it cool on its on.
Posted on 9/5/19 at 11:32 am to MahiFishn
quote:
If i have the pit temp set at 250 or whatever and the meat probe set at 200? Will it do the same thing keeping the heat at 250? I didn't have time to read the instructions
I have one. It’s an older one probably the original. The grill clip regulates the temperature. The meat probe is just an indicator of the meat temperature and beeps when it hits the temperature you set.
Posted on 9/5/19 at 11:38 am to Trout Bandit
quote:
Why would you use the snake method in a BGE?? That makes zero sense.
OP I would ramp up your temp to 250-275 and cook it until it hits 200-210 and let it rest for at least a half hour before pulling.
I have a large and I can’t see anyway to logistically set up the snake method in it.
The vents seem to regulate the temp and coal burn just fine regardless, so I’m with you, I’m not sure what the point would be even if I could figure how to configure it.
Posted on 9/5/19 at 11:41 am to Dav
quote:
Bump temp to 275. Pork is very forgiving, I’ve done butts at 300 and still very tender.
Wrap in butcher paper or foil once you get to the stall (typically between 160-180 degrees internal). Pull once you reach 200.
Let rest for an hour then dig in.
This right here. I also spritz with red wine or apple cider vinegar. Barely even need the BBQ sauce after that.
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