AZ Barbeque.com
Smokers, Grills, Pitts & More => Big Green Eggs, Kamado's, Bubba Keg, Ceramic Cookers => Topic started by: johnjmonroe on April 23, 2010, 09:27:15 am
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How long are you guys giving your pork butts on your BGE's? Every time I've done a ~10 lb pork butt on my BGE it has taken about 22 hours or so at about 250. My friends who use stick burners always finish up around 16 hours or shorter. I typically pull them off around 195 to 200 degrees. I usually rub them the night before and pull them from the fridge and put them directly onto the BGE.
My setup is a large BGE with an adjustable rig and drip pan as see on the following link. I usually put the butt on the grid at the top and the drip pan directly on the lowest level of the adjustable rig.
http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226
Just curious if its a BGE thing or just something I'm doing differently.
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Hmm. I'm surprised it takes that long. Especially if you consider the thick walls that reflect the heat in a roasting fashion. My ceramic cookers are Kamados, and shoulder and butts take 8 to 12 hours at around 250.
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That seems to be a touch long for a 10 lb piece.
1.5 hour per lb is my time!
If I pull, I usually do it at 205F ish
195F I can wrap, but I prefer not to in competition leaving a great quality bark.
If you are looking you're not cooking :D :D :D stop staring at it and close the lid ;) ;)
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Nope, not opening the lid. I have a temp probe in the meat that tells me everything I need to know. Maybe my BGE thermometer is grossly inaccurate?
I'll have to play with that.
The long cooking process turns out a fantastic lump of meat.
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I would definitely check your BGE's temp gauge
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Way too long at 250. Look for gasket leaks. Recalibrate your thermometer. Hope it works.
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Look at getting a remote Maverick or something like that so you can measure meat temp and grill temp at the meat level. Sometimes the dome heat is much less.
Cheers!