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First butt

BurchBurch Posts: 6
edited September 2011 in EggHead Forum

Tried my first butt on the egg this weekend. I was a little disappointed with it. It did not seem to have the smoke flavor to it and really could not taste the rub as well as I would have liked. I used the dizzy dust for a rub and coated it really well. It cooked at 225 - 250 for about 14 hours, although I did run it up to about 300 for the last hour to get it done. I pulled it off at 195. I noticed while it was on that it only smoked for the first couple hours. I put plenty wood chips in the lump, and still had wood chips in the lump when it was done, but it seemed the egg was so efficient at holding heat that the coals did not burn enough to get all the wood chunks burning.

When yall smoke butts on the egg, do you have smoke boiling out for the entire cook or just a little while? I believe this is why I lost a lot of the flavor as the butt was basically just cooking without smoke for the majority of the cook. Any tips or suggestions?

I will say the but was very tender and juicy, just no flavor.


  • SpoonSpoon Posts: 328
    Like Tweev said, Ditch the chips and go for the CHUNKS.

    What kind of wood did you use? Some have a stronger flavor/smell than others.

    I burry a couple chunks down in the lump and put a couple more right on the the lit coals before I put the plate setter on. You only see the heavy smoke for the first bit. Put your hand over the top of the egg for a few seconds and then smell your hand. That's what is flavoring your meat. 

    You can also try injecting the pork for added favor.

    "Pork so tender you can pull it with a spoon." ~Spoon
  • You want the wood to smolder rather than burn, so it is my preference to put chunks on top of lit lump, rather than mixed in. I don't soak either and get tons of smoke.


  • Do you get smoke throughout the duration of the cook?
  • I don't want to hijack this thread, but I have a question sort of related to this.  Does anyone add wood chunks after the initial fill?  I don't usually bother b/c its so much trouble.  Same with adding charcoal ... (although I have never had to do that!!)
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