New guy with questions regarding time

Cliff_Oo · August 2014

I am doing my first butt tomorrow on my egg. I have smoked meat before and always averages 2 hours/pound @ 215 degrees. I have trouble getting my egg to hold that low of a temp, so I am planning on doing it around 250 degrees. How much should I reduce my "time block" based upon the rise of 35 degrees?

Brisket_Fanatic · August 2014

The grate temperature will be around 225 so it's not off by much, that being said I always allow 2 hours per pound and that way its done and can hold in a cooler if needed.

ChillyWillis · August 2014

In my experience it varies greatly depending on the butt. I did an 8 lb but last weekend at 250 and it took almost 15 hours. That said it was by far the longest stall I've even encountered. If I were you I'd plan on around the same amount of time, and if it's done an hour or two early FTC it until it's time to pull and eat.

Cliff_Oo · August 2014

Thanks guys. I appreciate the info and am looking forward to the initial butt as well as the initial low and slow with the new platesetter

cook861 · August 2014

looking forward to see some pictures oh welcome

EGGjlmh · August 2014

Good Luck, I'm sure it will be good!

Little Steven · August 2014

Cliff_Oo said:

I am doing my first butt tomorrow on my egg. I have smoked meat before and always averages 2 hours/pound @ 215 degrees. I have trouble getting my egg to hold that low of a temp, so I am planning on doing it around 250 degrees. How much should I reduce my "time block" based upon the rise of 35 degrees?

I don't have any problem holding 200*. The lower vent is open a fraction of an inch and I keep a floor fan running on low about three feet away from the front of the egg.

THEBuckeye · August 2014

I've seen 1.5 hour per pound at 250 then check the temp. If, based on serving time, you need to bump it to 350 for a bit to get to temp will not hurt it.

I learned with help here that you've got to catch the temp going up. It's more difficult to bring it down.

Good luck. My first butt was a fun eggsperience and turn out well. Just plan ahead with your light time, time to temp time, cook time and rest time.

NibbleMeThis · August 2014

I usually run my dome temp at 250°F and pretty regularly get right at 1.5 hours per pound, but there are outliers every now and then. In those rare cases where I get past 1.5 per pound, I start cheating the temp upwards to push it past the stall. By then you pretty much have all of the smoke that you need.

Zmokin · August 2014

The problem with basing cook time on weight is i can guarantee you, that it doesn't take 2 hours per pound to cook sliced bacon. If you have a perfect cube or a perfect sphere of meat, it will take longer to reach the desired internal temp than if you have a long thin slab o'meat. It is really about the surface area to volume ratio. I don't have any fancy formulas to offer, but this is one reason why one 8 lb butt may finish quicker than another 8 lb butt. It will depend upon the overall shape of the butt.

Cliff_Oo · August 2014

Update- fire started at 4:45 am. Butt on at 5:30. Its smelling good so far.

If the pics load in order it should be
1) the butt rubbed yesterday
2) my "smoking juice"
3) the sexy beast on the grate
4) a random picture of how the sky looked this am.

ChillyWillis · August 2014

Looking good so far!

Cliff_Oo · August 2014

5 hours in and at 160° internally.

GeorgeS · August 2014

Lookin good!

Ladeback69 · August 2014

Fine looking butt. Looks like you will be good. If it's early, you can ftc. When I go low and slow I look to cook raised indirect. That usually give me 1.5 hours per pound. If I go turbo it's like .75 per pound and taste the same.

Cliff_Oo · August 2014

Pulled off the egg at 4:30 exact. 10.5 hours. Then wrapped in foil and put in a cooler. Just pulled it and ate and it was delicious

New guy with questions regarding time

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