First overnight butt

Newbbqer · October 2012

Well doing my first overnight low and slow Boston butt. Put an 8 pound butt on about 20 minutes ago, heat stabilized around 255, with 5 chunks of apple wood mixed throughout. Everything was going great until five minutes ago it started raining. I am hoping it passes through quickly, as we are supposed to be getting cooler weather after it passes.

Mike8it · October 2012

Looking good. I see dowdy-ficklen as your aviator, do you live in Greenville?

Newbbqer · October 2012

No, I live 2.5 hors south. But I live in Greenville every weekend there is a home game!

Mike8it · October 2012

I hear ya! I live in Winterville and enjoy going to the games as well. Great tailgating and a great environment at the ECU games.

Newbbqer · October 2012

Love the tailgating! I always stop at the sheetz, I think in winterville? Met a real nice guy from winterville last week, he is the manager of the chic filet there. What I love most about the tailgating and the whole ecu environment is that it is very family friendly. Still bringing my big John gasser for tailgating. Debating on getting the hitch attachment for the egg!

Newbbqer · October 2012

Butt is still going. At 5 am the egg temp was down to 220 so I went out and stirred the coal around which brought the temp back up. Been in the stall for some time now. Hoping to see the meat temp start climbing shortly. It smells awesome in my backyard!

Griffin · October 2012

I've never found rain to affect any of my cooks in the Egg.

If you feel rushed for time, bump that temp to 250 or even 275. I hardly ever go by dome temp anymore, but when I did I always cooked mine at 275. Cooks faster and comes out just as good, if not better.

Newbbqer · October 2012

Finished! Foiled, troweled, and in a cooler right now.

Newbbqer · October 2012

Ok, so unwrapped the butt and it was still piping hot. I pulled up on the bone and it came completely out, pure bone nothing attached. I hand pulled it with ease. The bark was tasty with the dizzy dust. The meat was the juiciest I've ever had. And I've cooked a lot of butts on my pull behind pig cooker. Love it!

Tjcoley · October 2012

Great first success on the butt. Looks good..

henapple · October 2012

Congrats

flmtrain · October 2012

Newbbqer, what temp was the meat when you removed it from the grill?

Newbbqer · October 2012

200 degrees internal, rested FTC for about 4 hours.

henapple · October 2012

I just put one on...cross your fingers

Newbbqer · October 2012

Good luck henapple, I've got a packer brisket going on Sunday afternoon.

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First overnight butt

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