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Butt this weekend - 1st half low and slow turbo to finish

DoofusOfTheDayDoofusOfTheDay Posts: 394
in EggHead Forum
Plan on doing on a butt tomorrow.  PS up with drip pan, 250* for 4 hours then turn heat up to 350*  When internal gets to 160* wrap in foil and return until about 195*.  Poking when it gets close to that to feel when it feels like butter, and the FTC for a while.

Like my plan?  I like bark, but am willing to sacrifice a little to avoid overnight cook.   
Gregg
Large BGE Owner since December of 2013!
Marietta, GA

Comments

  • Chris_WangChris_Wang Posts: 1,253
    Should be fine and should still have decent bark.

    Ball Ground, GA

    ATL Sports Homer

     

  • grege345grege345 Posts: 3,515
    I'm in the camp of 325-350 all the way thru no foil. Great bark and still not overnight. I use to foil everything now I just cook straight thru. What rub you going to use?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • henapplehenapple Posts: 15,983
    Do of us that's how I turbo one. Double wrap and it will stay hot for hours in a cooler.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DoofusOfTheDayDoofusOfTheDay Posts: 394
    Probably use Dizzy Dust, although headed to store later and might grab some Bad Byron's.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • henapplehenapple Posts: 15,983
    Personally I save my dd for ribs or chicken. A butt takes a lot of rub. I've gone through 5 lbs of Byron's in about 5 months. ..butts and brisket
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokeyPittSmokeyPitt Posts: 9,819
    edited January 2014
    @IDoofusOfTheDay, I remember you said you are in Woodstock.  FYI- Bub-ba-Q on 92 sells rub and I think it is a solid rub at a good price.  It is like $12 for a small bucket o rub.

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

  • DoofusOfTheDayDoofusOfTheDay Posts: 394
    Actually in Marietta, but a couple minutes from Woodstock.  We almost went to Bub-ba-Q last weekend.  He makes a good brisket.  I'll have to pick some up.  Thanks!
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • henapplehenapple Posts: 15,983
    Smokey and doofus...I may be coming through tues...I may have some Ozark Oak. I don't know yetm
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokeyPittSmokeyPitt Posts: 9,819
    edited January 2014
    Awesome man...lemme know.  I will have a 12er of PBR at the ready.  

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

  • DoofusOfTheDayDoofusOfTheDay Posts: 394
    I don't think I've ever had a PBR.  Not being all high and mighty about the beer I drink, just haven't had one.  My Dad was a Schmidts man, so you can see the stock I come from.  Then he switched to Budweiser, I think because Schmidts went out of business?  Anyhoo.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • Chris_WangChris_Wang Posts: 1,253
    What time is the butt going on?

    Ball Ground, GA

    ATL Sports Homer

     

  • DoofusOfTheDayDoofusOfTheDay Posts: 394
    In about 30 minutes
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • grege345grege345 Posts: 3,515
    You sticking with your original plan? Is the egg getting up to temp and burnin off voc as we speak?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • DoofusOfTheDayDoofusOfTheDay Posts: 394
    exacto
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • DoofusOfTheDayDoofusOfTheDay Posts: 394
    Went to help load some furniture for a move across town for a couple hours.  Egg temp creeped up to 320* while I was gone. Kind of surprised me, bottom vent and top vent maybe open 1/4" to 1/2"  Not sure why it's so high, but is what it is.  Tried closing the vents a little more, we'll see.    
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • DoofusOfTheDayDoofusOfTheDay Posts: 394
    And all done.  Bumped to 350ish and didn't bother to foil it.  It took about 2 1/2 hours at that temp.  Now FTCing for an hour or so.  

    So in summary, 4 1/2 pound butt, 4 hours at 250ish, maybe closer to 280, 2 1/2 hours at 350, and then FTC.  

    Perhaps some pics later when I unwrap it.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • henapplehenapple Posts: 15,983
    Sounds like it went well
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Mattman3969Mattman3969 Posts: 7,941
    Welcome to daytime cookin!!

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • DoofusOfTheDayDoofusOfTheDay Posts: 394
    I left it on a little too long, seemed like about half was done, poking like butter, some not quite.  So me thinks I should have pulled then and FTC.  I left it on another half hour and should not have.  I did not foil it at 160, so maybe foiling it might have made it moister? 

    Dunno but it's fun experimenting!


    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • Mattman3969Mattman3969 Posts: 7,941
    I am guessing that it the half that didn't pull needs to cook longer. But then again chunks of meat always have a mind of their own.

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • DoofusOfTheDayDoofusOfTheDay Posts: 394
    SWMBO informed me that the bark was much better on the low and slow, in her opinion.   
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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