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1st cook

Put butt on too early way too much smoke taste live and learn.

Comments

  • ChubbsChubbs Posts: 3,590
    edited June 2013
    It happens. Before you try a new cook I suggest asking Forum first or spend a few hours playing with vents to learn temps and how long it takes to burn clean, etc. Welcome and it will get better.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • bo_mullbo_mull Posts: 242
    bdad said:
    Put butt on too early way too much smoke taste live and learn.

    I did the same thing when I cooked on mine the first time. Put hamburgers on too early and had the coals too hot. burgers was almost burnt and tasted like crap.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

  • Little StevenLittle Steven Posts: 26,167
    Fawtunately butt is cheap. You don't wanna mess up a prime ribeye that way

    Steve 

    Caledon, ON

     

  • TjcoleyTjcoley Posts: 2,957
    Friend got a new Egg and I walked him through his first pulled pork, step by step.  He called and said how bad it was, burned to a crisp at least 2/3 way through. (Top part was delicious)  I forgot to tell him the difference between direct and indirect cooks.  Leave out one step and it turns into disaster. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Charlie tunaCharlie tuna Posts: 2,191
    Well ------------  he had a lot of bark, thats for sure!!! :((
  • TonyATonyA Posts: 542
    Getting barbecue done the way YOU want it can only be achieved through a process of elimination and trial/error.  Congratulations on your first cook. 

     I typically aim to have my butts done early and purposely hold them wrapped in foil in a cooler (FTC - Foil Towel Cooler) for at least 2 hours and they are fine for at least 4 hours.  That rest brings them down to about 150 degrees even and they are always super moist.  That few hours of fudge factor means I am always on time even if the butt goes long or finishes early.
  • bdadbdad Posts: 3
    Never burned but way to much smoke taste from charcoal not wood and never got to 190 even after 14 hrs @ 275 but was done.
  • Charlie tunaCharlie tuna Posts: 2,191
    Understand that every butt is different - some can sail right thru the "stall period" and other may take two hours , and sad to say some can sit in the "stall" for four hours.  Pulling at 190 degrees is not my method -- even if i had to raise the cooking temperature to 450 degrees, i am not going to remove the butt, because i don't think it will pull correctly.  I think(?) something is not correct in your temperatures -- either "cooking" or "internal"???  And 14 hours at 275 (if this is correct?) isn't too long of a cook....
  • If it had too much charcoal taste I would think it's possible you put it on too early. That early "bad smoke" when you are still getting the charcoal fired up will give a nasty taste. Did you wait a good bit until temp was stabilized and smoke was cleaner?
    LBGE and recently added SBGE
    Columbus IN
  • Duh. I just re-read this and that is exactly what you said. Guess I should grab another beer.
    LBGE and recently added SBGE
    Columbus IN
  • Sorry to hear that.  You'll get it next time.  Thanks for posting because we all learn thru successes and failures.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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