First Boston Butt on the Green Egg

Bottomfinder#1

Fired up the smoker this morning. Plan on smoking it for 10 hours at 225 with hickory and a few chunks of apple wood then foiling it for another hour.

Bottomfinder#1

Smoke is on!!!

Flash

How big?

Bottomfinder#1

Its only 5lbs.

Flash

You should have that done in the 7 to 8 hour area more than likely, but I don't have an egg so may be wrong. You aren't planning on foiling either during the smoke, only after.

Bottomfinder#1

Thats what I planned on. Smoke for 8 foil for 1-2?

charlie tuna

You should consider "Turbo Cooking" your butts on the egg. The only thing you sacrifice is some "bark" or chips of pork. Turbo Cooking is much more accurate as far as finish times, and average 7 to 8 hours. So you can start it at 10:00 AM and serve at 6:00 PM to 9:00 PM. Low and slow cooks can vary three to four hours, just from the "stall period" which is dependent on the fat content of the butt? Turbo cooking is a process where you smoke the butt, exposed- on the egg for about three hours and until you rerach an internal meat temperature of 160 degrees(no less). Thats about as much smoke that the egg can produce, and also the meat will not absorb much more taste from additional smoking. During this "smoke period" the egg should be operated as low as you can maintain - around 215 degrees is what i try, but my egg will creep up to 240 before the 160 degree mark is reached. At 160 degrees, the butt is removed and wrapped in enough layers of foil, to prevent the loss of any juice that the butt will produce. At this point you can increase the egg's operating temperature to 330, and place the wrapped butt back on the grill. Grill setup never changes - platesetter in and grill at gasket level. Wrapping the egg, will cause the butt to cook fast and have no "stall period". Cook until your butt reaches an internal temperature of 200 degrees minimum. I inject my butts, so i cook to 210 degrees. Place the butt in a small cooler for at least 30 minumtes and better if you can "rest" the meat for an hour. Keep in mind, for serving time purposes, the butt can remain inside the cooler for up to five hours and be steaming hot for pulling. Also, if(?) you need to shorten the cooking time, you can adjust the "wrapped cooking temperature" from 330 all the way up to 375 degrees -- this will get the butt up to the 200 or 210 finish temperature faster. I use Bad Bryon's Butt Rub on the outside and inject with Lawry's Teriayki Marinade......

Bottomfinder#1

Im going to pull it off around 180-190 wrap in in a cooler. Any ideas for corn on the cob?

Flash

charlie tuna wrote: »

You should consider "Turbo Cooking" your butts on the egg. The only thing you sacrifice is some "bark" or chips of pork. Turbo Cooking is much more accurate as far as finish times, and average 7 to 8 hours. So you can start it at 10:00 AM and serve at 6:00 PM to 9:00 PM. Low and slow cooks can vary three to four hours, just from the "stall period" which is dependent on the fat content of the butt? Turbo cooking is a process where you smoke the butt, exposed- on the egg for about three hours and until you rerach an internal meat temperature of 160 degrees(no less). Thats about as much smoke that the egg can produce, and also the meat will not absorb much more taste from additional smoking. During this "smoke period" the egg should be operated as low as you can maintain - around 215 degrees is what i try, but my egg will creep up to 240 before the 160 degree mark is reached. At 160 degrees, the butt is removed and wrapped in enough layers of foil, to prevent the loss of any juice that the butt will produce. At this point you can increase the egg's operating temperature to 330, and place the wrapped butt back on the grill. Grill setup never changes - platesetter in and grill at gasket level. Wrapping the egg, will cause the butt to cook fast and have no "stall period". Cook until your butt reaches an internal temperature of 200 degrees minimum. I inject my butts, so i cook to 210 degrees. Place the butt in a small cooler for at least 30 minumtes and better if you can "rest" the meat for an hour. Keep in mind, for serving time purposes, the butt can remain inside the cooler for up to five hours and be steaming hot for pulling. Also, if(?) you need to shorten the cooking time, you can adjust the "wrapped cooking temperature" from 330 all the way up to 375 degrees -- this will get the butt up to the 200 or 210 finish temperature faster. I use Bad Bryon's Butt Rub on the outside and inject with Lawry's Teriayki Marinade......

I do this on my propane converted GOSM. That 5 lber would be done in 6 1/2 hours tops. I will add that the longer you can go before wrapping in foil, the more bark. I usually wrap around 170º IT and it is true what Charlie said about the butt accepting more smoke. INTERNALLY, they will stop around 140º, but the exterior will continue to take on smoke thru out the cook, bar when it is wrapped.
I tried one butt with the Teriayki and one with out one time. My wife hates Teriakyi, I love it. Gave her a bite and asked what did she think and she gave me the eeeehhhh. Trouble was I gave her the pork that had NO Teriakyi in it. :grin
She ate every bit of the Teriakyi butt.
I am glad Charlie tried the "Turbo Cooking" method as he calls it. I did this one time to speed up a cook that I had gotten far behind on. I had no other opinion until he tried it. In no way does it harm the meat.

Bottomfinder#1

I will experiment a little today. Flash- I was thinking about putting the corn in husk after soaking for an hour on at 350 for an hour or so. thoughts?

Flash

Bottomfinder#1 wrote: »

I will experiment a little today. Flash- I was thinking about putting the corn in husk after soaking for an hour on at 350 for an hour or so. thoughts?

Soak the corn on the cob in water with salt and sugar while still in the husks. Then put them on the grill, again still in the husks. They get that salty/sweet taste from the soaked husks while still getting that charred/grilled flavor. Probably about a 1/2 cup of each in a 5 gallon bucket.

charlie tuna

Hey Flash,
You are the guy who taught me about "Turbo Cooking" --- and thanks for the info!! I was bragging about "low and Slow" cooking for like 22 hours on my egg!! You came back and told me, you could do the same thing in six or seven hours. I didn't believe you until i tried it!! That was the last overnight cook of a butt for me!! Thanks again.
I try to cook different sides to go along with the main dish on my egg. Just have to judge the time required, and either add it as your cooking or if it is something that requires a long time -- start it early. Butternut squash,speghetti squash,baked and sweet potatoes,corn,cabbage,etc.. The corn on the cob, i just husk it(some people don't) and wrap it in foil tightly -- 45 minutes at 325 to 375.

Flash

how do you do the butternut squash. Love that stuff.

charlie tuna

I don't eat butternut squash, but the wife's side of the family loves the "stuff"!! I usually cook it when i'm doing butterflied whole chicken or what the egg people call "spatchcocked chicken". I split the butternut squash in half lengthwise, remove the seeds, cut a narrow "canal" from the seed area back towards the neck to allow the liquid to penatrate the entire squash. I put a tablespoon of butter in the cleaned seed area, and place it on the grill -- under the chicken. I cook my whole butterflied chicken at 375 degrees for about an hour -- (160 in the breast or/and 180 in the thigh). The drippings from the chicken fill up the squash as it cooks. They claim it's the best butternut squash they ever had??? The squash takes about an hour, same as the chicken....

Bottomfinder#1

Turned out amazing, everyone couldn't believe it. The most tender I have ever had. Homemade baked beans and corn on the egg finished the meal.

Flash

Looks like some great sammies to be had.

charlie tuna

Looks good, Congrats!!