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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

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

And a deck box full of toy's


Comments

  • Village IdiotVillage Idiot Posts: 6,953
    CQ 15.

    K5HVY  (many, many years ago).




    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • 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

  • 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.
  • Village IdiotVillage Idiot Posts: 6,953
    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


  • 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.
  • 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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