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Starting to get concerned (i knows, i know)

edited 9:08PM in EggHead Forum
So, a 5.5ish pound boneless butt went on at 11 o'clock today. I tossed in some soaked cherry chunks just before I put the butt on. I left for about three hours and didn't witness the smoking.[p]normal_IMG_2171.jpg[p]When I came back, I just had to peek. I haven't done it since, I promise. Looking at the photo and remembering what I saw when I looked in, the cherry wood was sitting on top, unconsumed. So does that mean I haven't gotten any flavor? Is that a concern?[p]normal_IMG_2172.jpg[p]I also noted that it didn't have any "bark" like some of the other photos. Maybe that's just because of the bacon? I've had a helluva time keeping the temp stabilized. [p]The meat is sitting at 172 now after about eight and a half hours. Maverick/Grid says the temp is 234-240 most of the time but has been going up as far as 267.[p]At this point, does it matter?


  • Bobby-QBobby-Q Posts: 1,993
    Well bark won't form where this a lot of fat. The bacon will keep the bark from forming because of all the fat in it.[p]Sounds like your temps are just fine.

  • stikestike Posts: 15,597
    if you jostle the chunks around, you'll still get smoke flavor. doesn' matter when you add smoke. you probably have a smoke ring anyway, from the lump.[p]bacon is probably what nixed the bark, as you suggested.[p]no issues here, just wiggle the chunks into some burning lump.

    ed egli avea del cul fatto trombetta -Dante
  • AZRPAZRP Posts: 10,116
    You might want to pull that bacon off and snack on it while the butt finishes. You'll have a better chance for bark without it. -RP

  • AZRP,[p]You know, that's a good idea. in fact, I am just about to make some of Alton Brown's French Toast for dinner. It's a special request from my wife.
  • ThinkandDrive,[p]I noticed it looks like you have foil wrapped around your probe wires. If not mistaken, I though I read somewhere that may be a bad idea as it can make the temp even higher for the probe wire (I presume protecting the probe wires was your idea). I was wondering if you had had any experience with that. I ask because I have a Maverick on order that should get here later this week. Thanks for any info, and sorry for the slight hijack.
  • AZRPAZRP Posts: 10,116
    I just watched that episode tonight. -RP

  • Man Hands,[p]I read a lot of posts here this week while mine was on order. This is my first low and slow.[p]I think the general consensus is, as smoking temp, it really doesn't make a different. the actual probe isn't covered. the reasl reason to put foil on is to keep the wires clean.
  • wobinwobin Posts: 211
    Man Hands,
    Don't foil your probe, It should take temps up to 350 or so, like mine is doing right now in the brie and mushroom stuffed meatloaf.[p]Cheers, Glenn

  • wobinwobin Posts: 211
    Nope, don't foil.[p]Cheers, Glenn

  • Dimple's MomDimple's Mom Posts: 1,740
    Brie and mushroom stuffed meatloaf??? Is there a recipe around here somewhere for that? I am so hungry right now and that sounds soooo good.[p]Gwen

  • wobin,[p]Speaking of foiling. I'm itching to take this thing off. When I pulled the bacon off, the bacon was super dry and crispy.[p]Since this is boneless, the thing is sort of in four smaller chunks. It seems to have fallen "open", which makes me wonder if it hasn't been getting a lot more surface heat than is good.[p]It's about 184 degrees now. Somehow, the temp of the probe spiked to 300. (bonus, the cherry wood that didn't smoke caught fire and smoked a little). I brought the temp back down to 262 now.[p]I guess I'm just freakin'.
  • I've pulled mine several times in the mid to upper 180's and never had a problem. They always pulled just fine. If it's been 1.5 hrs per pound or more and if it's already falling apart, it's probably fine to pull. Just my 2 cents.
  • AZRP,
    He'll be able to tell how much smoke the butt got from the bacon too.

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