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How long will the heat last...

Hey, newbie on here.  Just got my LBGE a week ago.  Had some good cooks so far.  
I am trying to do pork butt 7-8lbs.  I loaded up the firebox to the rim with BGE coals and some apple chips and jack daniels chips.
Started it around 10am.  Got it to 250ish and has been holding steady since.  Its 4pm now.  Was going to let it ride until about 10pm
Then check the temp.  I have been steadily checking the temp on the dome.  Will I need to add coals or is a full firebox enough to get to that time?
Thx

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Comments

  • Carolina QCarolina Q Posts: 7,690
    I once went 18 hours for a butt cook. When i looked the next day, I had half my lump left. Started maybe halfway up the fire ring and was using Wicked Good. Other brands may not last as long.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • Thanks.  Figuring it should last at such a low temp.  I want to add some more soaked chips but am reluctant so I don't mess up the temp.  I don't have a remote temp guide, do you think 12 hours would be a good check point to pop a themometer in there to check?
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  • WC1WC1 Posts: 36
    I had two 8lb butts that cooked in 8.5/9 hours this past weekend. The one caveat is that the egg temp creeped up on me to 270. So you might want to check and see.  
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  • yea I just checked the temp and its crept up to about 270-275.  Got the daisy wheel open to a minimum and the lower vent closed to the closest spot without being closed.  I will give it 8 hours and check it.  Did you take it out and then foil towel and cooler it until it hit 195 after that?  That was my plan and then pull it and eat some and then fridge it for the 4th.
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  • EggcelsiorEggcelsior Posts: 10,234
    Pull it when the probe moves through it like butter(in and out) or you can pull the bone clean out. It might be done at 190, it might be done at 205. Always go by temp, never time.
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  • boatbumboatbum Posts: 1,273
    Lot of it depends on which charcoal you are using.  I have done +20 hours on a big load of wicked good.
    Cookin in Texas
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  • Thanks!

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  • Butt temp right about 168.  Should I pull it and wrap it up until the temp hits 190s?
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  • nolaeggheadnolaegghead Posts: 12,481
    Once the temp is above 190, check for tenderness by poking it with a skewer.  There should be little resistance (like ballistic jelly)....also you'll notice the beginning of a structural resistance to gravity...it'll start falling apart.  Typically 195-205F this occurs.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • sounds good.  do I just let it sit wrapped up in the house for a little while before pulling?
    appreciate the straightforward advice everyone.  been reading so many things, head spinning 
    :@)
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  • EggcelsiorEggcelsior Posts: 10,234
    edited July 2013
    Tent in foil for 20-30min until it is cool enough to pull.
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  • blackmosquitoblackmosquito Posts: 30
    edited July 2013
    Thanks everyone.  Was very helpful.  Turned out pretty tasty even with no sauce.

    image

    image

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    IMG_8219
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  • dougbackerdougbacker Posts: 277
    Vary nice, Job well done. I know how you feel, the first one is a little nerve racking, But it really is easy peezy

    --------------------------------------------------------
    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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  • Thanks Doug! Just wanted to shove my face in the bowl :D
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  • beautiful cook fellow newbie!!
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Looks good @blackmosquito! Welcome to the lifestyle!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • calracefancalracefan Posts: 481
    Looks to have turned out well ! Congratulations !
    Ova B.
    Fulton MO
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  • boatbumboatbum Posts: 1,273
    Looks great!!!!!!    My rule of thumb with Boston Butts is if my bone is wiggling - I am almost there.
    Cookin in Texas
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  • hondabbqhondabbq Posts: 1,013
    boatbum said:
    Looks great!!!!!!    My rule of thumb with Boston Butts is if my bone is wiggling - I am almost there.

    I don't know what that means!!!!!!!!!!!!!!!

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Egg Smoker.

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  • jaydub58jaydub58 Posts: 1,403

    Great looking job!

    The only thing I would add is, with the precise air control of the BGE, no reason at all to soak wood chips.

    Does look like you nailed that cook............................

    John in the Willamette Valley of Oregon
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  • GriffinGriffin Posts: 6,697
    Looks like you nailed it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Eggcellent job.  Welcome to the fun world of egging.  Looks good.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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