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Help me nail my first butt!

newegg13newegg13 Posts: 231
edited August 2012 in Pork
Okay folks, tonight will be my first overnight cook: a 7.5 lb butt. Target chow time is 6:00 pm CST tomorrow. Any assistance in helping me nail this butt is appreciated. Current plan: -I'm thinking about going 275 dome (no grid thermo yet) and planning on 1.5 hours per pound. -At that temp, if I put it on at 3:00 am, that should give me plenty of time to spare if I run into trouble. If I finish early,I can just foil and cooler it. Logical? -As advertised in other threads, mustard, DP, and not planning on injecting. Should I? Any thoughts, tips, guidance, and/or off color jokes are appreciated. I'll post pics along the way so you can share in the glory that you helped create.
Amateur Egger; professional rodeo clown. Birmingham, AL
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Comments

  • travisstricktravisstrick Posts: 4,895
    Brocephous brohampton, I just picked a butt up a few min ago. I'm putting it on in the morning. Mustard and DP and finishing with a viniger, honey and other undecided stuff sauce.
    Be careful, man! I've got a beverage here.
  • newegg13newegg13 Posts: 231
    T-bird: what do you think about my start time? Should I start earlier or later?
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • travisstricktravisstrick Posts: 4,895
    Just right. I don't do many butts, but they seem to take forever. Depending on when it stalls, you can always bump up the temp.

    Now that I think about it, I may stay up get drunk and let mine cook overnight.
    Be careful, man! I've got a beverage here.
  • Just right. I don't do many butts, but they seem to take forever. Depending on when it stalls, you can always bump up the temp. Now that I think about it, I may stay up get drunk and let mine cook overnight.
    Do you guys need a moment to yourselves, T-Bird and Brocephus? I can come back later
    Keeping it Weird in the ATX
  • stikestike Posts: 15,597
    talk about nailing your first butt
    ed egli avea del cul fatto trombetta -Dante
  • newegg13newegg13 Posts: 231
    You can come back now. We are done.

    Travis and I go back about 15 years. Lots of shenanigans back in the day.

    Back on topic, I got two veterans to respond to my thread but got 0% BBQ advice.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • lousubcaplousubcap Posts: 10,020
    Try the search function-if weak here then use google and big green egg in the header-you will be overwhelmed with info.  After digesting all that then you should be good to go!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • I just pulled one off that was freaking awesome. Mustard, Dizzy and Smoke. I did it at 275 grid which I have never done before. Juice was pouring out. Crust was amazing. This is the best one I've done. It was about 1.5 hrs per lb. Highly recommend the higher temp. I'll never do it any other way. 
    Keeping it Weird in the ATX
  • You can come back now. We are done. Travis and I go back about 15 years. Lots of shenanigans back in the day. Back on topic, I got two veterans to respond to my thread but got 0% BBQ advice.
    T-Bird and I go back about 15 days but he seems like good peeps to me


    Keeping it Weird in the ATX
  • travisstricktravisstrick Posts: 4,895
    We have been friends since high school. It's a long story.
    Be careful, man! I've got a beverage here.
  • newegg13newegg13 Posts: 231
    We have been friends since high school. It's a long story.

    Long story indeed.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • We have been friends since high school. It's a long story.
    And I'm sure a good one. @lakewade and I have been friends since 86 (high school) but we only use our pet names for each other in private  :))
    Keeping it Weird in the ATX
  • stikestike Posts: 15,597
    In lieu of (not specifically in addition to) bbq advice, you aso asked for off color jokes. I provided a tame bit of innuendo in this regard. Our social contract (which was merely implied to begin with) has been fulfilled.
    ed egli avea del cul fatto trombetta -Dante
  • newegg13newegg13 Posts: 231
    In lieu of (not specifically in addition to) bbq advice, you aso asked for off color jokes. I provided a tame bit of innuendo in this regard. Our social contract (which was merely implied to begin with) has been fulfilled.

    Yes. Yes you did.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • newegg13newegg13 Posts: 231
    I just pulled one off that was freaking awesome. Mustard, Dizzy and Smoke. I did it at 275 grid which I have never done before. Juice was pouring out. Crust was amazing. This is the best one I've done. It was about 1.5 hrs per lb. Highly recommend the higher temp. I'll never do it any other way. 

    CT: I may try that, but I don't have a grid thermo yet. What's the approximate dome temp for 275 grid?
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • newegg13newegg13 Posts: 231
    Try the search function-if weak here then use google and big green egg in the header-you will be overwhelmed with info.  After digesting all that then you should be good to go!

    Promise I've done tons of research. I was mainly looking for feedback on my ideas for temp and time.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • A little afraid to step in on this sausage fest but grid to down is usually 25-50 difference.
  • travisstricktravisstrick Posts: 4,895
    I'm a big fan of higher than the norm temps. Especialy for brisket.
    Be careful, man! I've got a beverage here.
  • travisstricktravisstrick Posts: 4,895
    275 grid = 300 dome
    Be careful, man! I've got a beverage here.
  • Ok closer to 25 , sorry.
  • I just pulled one off that was freaking awesome. Mustard, Dizzy and Smoke. I did it at 275 grid which I have never done before. Juice was pouring out. Crust was amazing. This is the best one I've done. It was about 1.5 hrs per lb. Highly recommend the higher temp. I'll never do it any other way. 

    CT: I may try that, but I don't have a grid thermo yet. What's the approximate dome temp for 275 grid?
    what Travis said. I was even a little over 300
    Keeping it Weird in the ATX
  • I'm a big fan of higher than the norm temps. Especialy for brisket.
    Me too
    Keeping it Weird in the ATX
  • A little afraid to step in on this sausage fest but grid to down is usually 25-50 difference.
    You are always welcome lizzy. You know that


    Keeping it Weird in the ATX
  • newegg13newegg13 Posts: 231

    A little afraid to step in on this sausage fest but grid to down is usually 25-50 difference.

    You are always welcome lizzy. You know that


    Indeed. No sausage fest intended . . . although the title may indicate otherwise.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • I'm doing one now and I got the dome at 290 and it's looking good. I'm in the stall right now but still looking good. The bark is great and I used Dizzy Dust and apple wood.
  • newegg13newegg13 Posts: 231
    Does anyone ever mix apple and hickory for a butt?  I'm conflicted on my wood choice.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • travisstricktravisstrick Posts: 4,895
    I haven't but I wood..... I mean would.
    Be careful, man! I've got a beverage here.
  • newegg13newegg13 Posts: 231
    edited August 2012
    Photobucket Pictures, Images and Photos All prepped and ready to go on. Now the choice: (1) stay up until 2:00am and hope I can see straight enough to get a fire going; or (2) sleep for a bit and wake up to get it started.
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • travisstricktravisstrick Posts: 4,895
    I just put mine on. I'm super hurt. Set it low and hope it turns out.
    Be careful, man! I've got a beverage here.
  • newegg13newegg13 Posts: 231
    That's bush league, dude. How long have you been at it?
    Amateur Egger; professional rodeo clown. Birmingham, AL
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