Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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First Butt

Just got my first butt going, It's a little one(4lbs)
Here's what I'm doing, did
BB Butt Rub
Mustard
BB Butt Rub
PS legs dwn, Drip pan(little water) Grate
Cyber Q set to
260 dome
200 IT
Lit center of lump Stabilized at ±260
Put in 8 or 10 medium pieces of hickory(do you think I will need to add more? How long should I see smoke? Or how long should I smoke?)
I put one large piece on the lit center and the rest around the outside.
Does this sound like it should work?
Finished Pic's to follow

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South Dakota
KBØQBT
Large BGE, 
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI

And a deck box full of toy's


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Comments

  • Village IdiotVillage Idiot Posts: 6,951
    CQ 15.

    K5HVY  (many, many years ago).




    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • dougbackerdougbacker Posts: 277
    @Village Idiot You still a Ham?
    If so we should make a sked

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


    ·
  • WalrusBBQWalrusBBQ Posts: 151
    Sounds good to me. I started mine last night at midnight and used three chunks of hickory. 

    Sounds like you will be having a tasty meal later on!


    ------------
    Beers & BBQ

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  • My first one today, too. Mustard, rub, injected and wrapped last night. Fired with the looftlighter at 415, On at 5:15 am. Leaving the wood chips out this time, just BGE lump. Planning on 250 until 165 internal, then foil until done. Hoping for an hour rest before I slice and shred.
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  • Village IdiotVillage Idiot Posts: 6,951
    @Village Idiot You still a Ham?
    If so we should make a sked
    No. I let my license expire in the '60s.  Got tired of talking to Zed L's and Barry Goldwater.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Charlie tunaCharlie tuna Posts: 2,191
    The main reason i start out as low as my egg will go, it to expose the butt to a maximum of smoke.  I get at least two hours of good smoke and feel the meat is pretty much sealed up at this point.  I am a turbo butt cooker, so it isn't long after the "smoke portion" of the cook before i reach the magical 160 internal number where the butt ges wrapped.  Then the temperatures can be increased without sacrificing liquid flavor.
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  • dougbackerdougbacker Posts: 277
    Well it's finally done

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


    ·
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