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Butt time temp check

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MrCookingNurse
MrCookingNurse Posts: 4,665
edited May 2013 in EggHead Forum
Cooking a butt Sunday morning.

8lb
275 grate
Put on at 7 am, will be home from church around 1, need to have it pulled at 530pm

Roughly have 9 hours to play with.

When I get home from church I will adjust temp prn, do not want to foil until I pull and FTC if need be.

Bone in, going to inject with Italian drsg

Edit: doing this on my small


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XLBGE 
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Comments

  • shtgunal3
    shtgunal3 Posts: 5,647
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    +1 on everything BUT the Italian dressing

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     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    shtgunal3 said:

    +1 on everything BUT the Italian dressing

    Haha I've seen it on tv and my buddy Trey only does his like this now. Just gonna give it a try.


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    XLBGE 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    I tried this method once and it turned out really good:

    Time sounds about right to me.  Only thing I would suggest...I wouldn't rule out foiling the butt during the cook as option to speed it up if time is getting short.  I don't think you will need to...but it's a good option to have if you need to speed it along.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    edited May 2013
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    @smokeypitt

    That's the plan for the injection, if I have to ill foil for sure.


    _______________________________________________

    XLBGE 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @MCN- the last one I did was a 9lbs and I did it at about 275 (@ the grid) until I hit 120 or so and then bumped to 350 it finished in 7 1/2 hrs roughly. I kicked it in at 120 because I read hereg (I think) that is where smoke absorption is done. Was prolly the best one I have done yet without foil. I am in the ditch the Italian dressing camp too, but what do I know. You should try a good slather of srichacha sauce and BB butt rub. Awesome if you like a bit of heat in you bark.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Solson005
    Solson005 Posts: 1,911
    edited May 2013
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    I did a 7 ½ lb butt on my small a couple weeks ago at 275° and no foil, same temp the entire cook and it was a touch under 8 hours. It turned out fantastic. Pulled Pork and Brisket kind of weekend.
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • Little Steven
    Little Steven Posts: 28,817
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    Ièm pretty sure you can do that at inferno temps

    Steve 

    Caledon, ON

     

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    @mattman3969

    If it wasn't moms day I'd turn up the heat! I love some sriracha sauce!

    @solson005

    Thanks man. That sounds like the plan!
    Little Steven said:

    Ièm pretty sure you can do that at inferno temps

    :-??


    @steveWPBFL

    you got any input or just disagree?


    _______________________________________________

    XLBGE 
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  • Little Steven
    Little Steven Posts: 28,817
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    Sorry, That was sort of a gaff to the turbo butt thing, I have only done low and slow

    Steve 

    Caledon, ON

     

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Little Steven said:

    Sorry, That was sort of a gaff to the turbo butt thing, I have only done low and slow

    Ha I knew ya were joking. Just didn't know what to say.


    _______________________________________________

    XLBGE 
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    Doing the exact same cook MCN, except trying injecting teriyaki instead of Italian. Can't remember where I read that one but going to give it a go.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • CANMAN1976
    CANMAN1976 Posts: 1,593
    edited May 2013
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    Reverse sear the damn thing!!! Just kidding.... sounds like a plan .Be sure to post pics!!! ;)

    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
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  • SWVABeanCounter
    SWVABeanCounter Posts: 859
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    If I remeber right, Mr. Tuna is the man who injects with teiyaki.  Next butt I'm gonna try that.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • henapple
    henapple Posts: 16,025
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    That's roughly 10 hours.. Some cuts take longer... IMHO. Might start earlier or Turbo. I know little steven disagrees but I like to ftc a few hours.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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