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First Pork Butt on LBGE - Need Advice
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MoJack
Posts: 23
Hey All,
Got my BGE last weekend and have done 2 rib cooks. Saturdays batch turned out just OK. Sundays were killer. Tomorrow I am going to smoke a butt and am looking for some advice on how to get longer smoke from my wood chunks. One the 2 ribs cooks that I did last weekend I noticed the smoke died down after about 1.5 hours. I realize I don't need heavy smoke for the whole cook but am wondering if there is something that I can do in my set up to get a longer period where the but is getting smoke. Im used to cooking on an offset so this is all very new to me. thx
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Not an expert by any means but one way to do it is to mik the chunks throughout the lump. This way it will burn at different intervals. Good luck and welcome aboard. Grilling/smoking/baking/roasting/... just got a whole lot more fun.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Hey man. Congrats on getting an egg! What I do when I cook a butt layer soaked woodchips throughout the lump as well as putting 3-4 chunks in there as well. This way you will have fairly consistent smoke. Also remember that a butt can only absorb smoke for something like the first 2-4 hours. After that it isn't too necessary to have a ton of smoke. Good luck with your first butt! Remember patience is everything. You don't want to be looking at it every hour. I know it's hard not to peak!1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Faint blue smoke can be hard to see. A couple of fist size chunks should provide all the smoke one needs IMO. The meat will only absorb so much. I do butts indirect at 350ish until IT is about 200. Good smoke/flavor all the time. White smoke is nasty. 8 lb. butt will take about 5 hours.Dan, Columbia,Mo.
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Do it the way you're doing it already and that butt will turn out just fine. Don't overthink it.LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
I mix the chunks in with the lump, so they burn along the whole cook. I also stopped soaking mine.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
4 hours in (running @ 280 degrees in the dome) and the butt is already at 135 internal. Does that seem about right?
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Yep!1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia
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You don't need smoke for the whole cook. Just a few chunks on top of the lump (add them when the egg is stabilized) is what you need.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I've got a butt going as we speakThis time using two apple and two hickory chunks.New Albany, Ohio
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Look for the butt to "stall" at 160. It's some biochemical process regarding fat rendering. The "stall" can last for a hour or more depending on the weight of the butt.Once through the stall, it gets to 200 relatively quick.From a planning perspective, the typical time is 2 hours a pound,If in a hurry you can bump it up to 350 at the end, or, if it is done early, double wrap in foil and place in a cooler with a towel aka as FTC.If you haven't bought Bear Claws to shred the butt, you will before you cook the next one!New Albany, Ohio
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Just hit 160 degrees exactly 5 hours into the cook
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I have had a stall last for 5 hours, so be prepared. Good luck!Belleville, Michigan
Just burnin lump in Sumpter -
ThanksMeTed said:I have had a stall last for 5 hours, so be prepared. Good luck!
have another 6 hours until dinner so hopefully its done by then
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I found this article and gave it a try. It seem to extend the smoking process longer but be careful not to add too much water because I definately had a brief pause between the dry pan and the water pan.
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THEBuckeye said:How big is your butt?9lb
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8 hours in and internal temp is 174. it was rubbed with olive oil and Sweet Rub O' Mine. Smells incredible.
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Looks great!What is your thermometer set up?Mine's at 167...stalled. Not quite 6 hours. 4.6 pounds.New Albany, Ohio
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I have a Maverick 733. Only using one probe for internal temp. Not worrying about the grate level temp.
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I bought a thermo popSomething about the wires.......New Albany, Ohio
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If you are over 180 now which you should almost be done, you can crank it up over 300 to 350 or higher to get it finished if needed. I believe after the meat hits 140 it won't absorb anymore smoke. I use 2 to 3 fist size chunks of wood or if they are smaller pieces I do 5 to 6. You won't see a lot of smoke after it stabilize unless you change the temp.MoJack said:8 hours in and internal temp is 174. it was rubbed with olive oil and Sweet Rub O' Mine. Smells incredible.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
w/ Griffins Old Virginia Red BBQ Sauce (google the recipe!) onions, homemade pickles and homemade jalapenos.
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Looks like you nailed that one. Bark looks great and I'll bet it was real tastyLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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XC242 said:Do it the way you're doing it already and that butt will turn out just fine. Don't overthink it.
You nailed it! Told ya...LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
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