I've been away from the forum for awhile but I haven't stopped cooking
on Mr. Egg. I've been mostly cooking small stuff lately (except for
a couple of hams around Thanksgiving) because of long hours at work.
I cooked a 9 lb butt last fall using Elder Ward's method as a guide
and used WG Comp. Blend Lump. It took me 2hours of tinkering with
Mr. Egg to get the dome temp to stay at 200. The dome temp read 200
for the next 15-16 hours but the meat temp peaked at 160 degrees and
sat there for 3 hours. Elder Ward states the butt should settle around 180 before cranking up the egg for the finish. I cranked it
up to about 280-300 for four hours to get the butt to 199 internal.
It was great, but I wonder if it would be better if I could get the
butt to level out around 180 degrees before the finish.
Should I cook my next one at a higher dome temp, say 220 degrees?
What do you real eggsperts think?