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WickedIslandWickedIsland Posts: 148
edited September 2012 in EggHead Forum
My first overnighter may not take all night. I put a 9 lb butt on at 6pm and it is now at 171 only 6 hours later. I thought I passed any chance of a stall when I passed 150 or so but I am about as much of a BBQ rookie as can be. Tried to keep the temp at 250 (dome) but had a downpour and the temp dropped. I bumped it up and it has been at 270 or 280 for a bit (maybe that is why). I am sure many will say every cook is different. I was just surprised since my first butt was less than three lbs and took 7 hours. My probe won't take a setting over 170 so I have to watch it myself now (it will take a reading but won't take a programmed temp in order to set the alarm off, must get a new one). I'm tired and want to sleep but nervous it will get to 195 in no time. O, Boy does it smell good and fun to see the smoke through the rain

Comments

  • TjcoleyTjcoley Posts: 3,522
    Make sure your probe is not too close to the bone or too shallow into the meat.  Take it out and reinsert it into the middle of the meat.  Stall is usually at 150 to 170, so you may just be entering a late stall.  No matter what, pulled pork is as good for breakfast as it is for dinner.  If it does hit 200 early, you can FTC for at least 4 hours to keep it hot before pulling and serving. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Thanks, no bone on this one so I did check with the Thermapen and it is at 171 in the thickest part. Good advice as I did not realize a stall could happen now. Thanks again, it will be kind of fun to pull that sucker apart and have a fresh sammie all by myself at 2am
  • TjcoleyTjcoley Posts: 3,522
    Have you calibrated your dome temp?  Mine has been off by as much as 40 degrees.  I usually calibrate it (boil some water and stick the probe in.  If it doesn't read 212, adjust by turning the nut on the back of the probe)  before a long cook.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • I haven't thought to since everything has come out so well but after two months it may be time. Thanks again
  • It's 4am and I am eating a pulled pork sandwich as a result of my unintentional "turbo" butt. 9 lbs, 9 and one half hours. I couldn't just pull it apart and go to bed, had to have some... it was a long night (temp time confusion, wind, rain and raccoons = no sleep). Yes, I will do it again but not without calibrating my dome thermometer first (not sure if that was it, will test tomorrow) Night all
  • XLBalcoXLBalco Posts: 604
    nothing wrong with that.  mistakes can still result in good food
  • SteveWPBFLSteveWPBFL Posts: 1,309
    edited September 2012
    I've been cookin' those Costco boneless butts (two pack) at 280F dome lately and getting them done to 200F internal temp in 7 hrs, time-on-the-grid to time-off-the-grid. This allows putting them on at six a.m. and having them ready at 1 p.m. Now you can foil and put in cooler and pull anytime in afternoon/evening. This avoids the 'overnighter' thing and having it ready too early in the a.m. Another hour is needed to prep the Egg and get the lump ready to light the night before. The results have been, well, spectacular to quote family and friends!
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