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Butt on!

Coastal_Egger
Coastal_Egger Posts: 89
edited August 2012 in EggHead Forum
Have a 3.5 lb butt rubbed with mustard, and Bad Byron's Butt Rub. Injected with 1/2 apple vinger and 1/2 apple juice with Tony Chachere's mixed in the juices. Put on the LBGE at 0800 with a dome temp of 250ish. Have friends coming over and he has a XLBGE so he know the journey. Looking to pull at 190 degrees internal temp using my Thermo Pen. With backwards planning, should be FTCing around 1500ish. Wife wants to eat at 1700 and there are scheduled to arrive at 1600. I forgot to take before pics but I will post after pics and let everyone know the outcome. Enjoy y'alls cooks!!
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Comments

  • Coastal_Egger
    Coastal_Egger Posts: 89
    Also got a pound of fresh Georgia Shimp. I shelled and deveined them, going to place a jalapeño slice and slice of red onion next to them then rap them with bacon. Place them on the LBGE right before we eat.
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  • boatbum
    boatbum Posts: 1,273

    sounds nice.    I started an 7.5lb at 6:45 this morning.   Planning on finishing early enough so that I can do some Pig Cups for dinner.

     

    Cookin in Texas
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  • Coastal_Egger
    Coastal_Egger Posts: 89
    What's a Pig Cup?
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  • boatbum
    boatbum Posts: 1,273

    Saw it posted on here, posted this past week to get some help on the recipe.  Have never done it before but thinking its going to be a great appetizer.

    Piece of sausage, bacon wrapped around it, filled with Cream Cheese, topped with brown sugar and your fav rub.   Will have pics by tonight.   Promised the guys at the pool store that I would run some over to them before the store closes.

     

    Cookin in Texas
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  • Coastal_Egger
    Coastal_Egger Posts: 89
    Now that sounds tasty. Can't wait to see the pics and hear how it went.
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  • Coastal_Egger
    Coastal_Egger Posts: 89
    6 hrs into the cook and dome temp holding steady at 250ish. First time opening the LBGE to check temp. Internal temp at 160. I'm guessing it's the stall. Finished mowing the lawn and going to enjoy a cold yuengling and wait it out.
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  • lousubcap
    lousubcap Posts: 37,713
    Coastal_Egger said:
    6 hrs into the cook and dome temp holding steady at 250ish. First time opening the LBGE to check temp. Internal temp at 160. I'm guessing it's the stall. Finished mowing the lawn and going to enjoy a cold yuengling and wait it out.

    No such thing as "a" cold beer-pairs at a minimum :) .  Sounds like it's all gonna turn out great-down the road you may want to invest in a remote thermo-one you can leave in the meat and monitor externally.  Choices run across the board-if you are inclined you can use an oven-proof analog thermo and target it such that you can see the temp through the top.  Many ways to get there-enjoy the journey!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    Right with y'all at 6 hrs and 159F on a butt in Richmond
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • Coastal_Egger
    Coastal_Egger Posts: 89
    @lousybcap you are absolutely right on with the pairs. I just didn't want y'all to think I have a problem. Also right about the remote thermo. Just not sure of the brand. Any suggestions?

    @Cookbook_Chip I am at 7 hrs and still at 160 internal. I bumped the dome temp to 300ish. How's yours?
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  • lousubcap
    lousubcap Posts: 37,713
    @Coastal_Egger-remote thermos for low&slow-Maverick ET-732 is the running favorite.  Allows meat and cooking grid monitor with a wireless remote.  Taylor makes a wired meat thermo that works well in that capacity. If you get nothing further on the topic here thatn try the weak search function , or google with big green egg in the header.  After that you can start another thread.  As you well know-no shortage of opinions (and we know what those are worth:)) around here.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Coastal_Egger
    Coastal_Egger Posts: 89
    Thanks. I have seen that one mentioned a lot here.
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    @coastal_egger - sorry got into the party with guests and never came back with updates!  It hung in the low 160s a while, then finally started moving up again.  I was running about 275 grate (300-ish dome).  Hit 195F at 7:30p so I pulled it - we were all starving.  11 hours total.  Fell right apart with killer bark!  I had some ABTs on so we did have something to hold us.  Here's some pics!  How did yours come out?

    BTW, I use a Maverick, too.  Although, my temp probe was acting wonky today - but the dome is always about 25F hotter than grid - so I knew what was going on the whole time.
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • Coastal_Egger
    Coastal_Egger Posts: 89
    Glad your turned out great! Same here. I pulled it at 190 internal around 5:30. Im going to look into a Maverick.
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