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First butt on egg now, problems at midpt
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gulfegg
Posts: 13
Egg is full of charcoal(cowboy) at 5:30pm for beer can chicken w/ temp at 350. Very slowly choke temp down to 250. Put the 8lb butt on at 9:45pm, temp is steady 250. At 12:20am temp is 230, slightly lowered but still in 220-250 range. At 1:00am back at 250 and off to bed. [p]Very uneasy, but have to trust virtues off eggdom and have faith.
Wake up at 6:45am temp is 75, pork is 100. I've blown it! Somewhere in the process I've screwed the pooch, back to why later. In 200 oven for 45min while I rebuild fire.[p]7:30am back on egg at 300(speeding up, probably a mistake).
11:45am cut temp back to 275 when I hit 170 on the pork. Again, this is opposite of how nakedwhiz says to handle the plateau, but I need to slow things down now for a late afternoon sitdown or we'll be eating McDonalds.[p]What went wrong? I dumped the bag in and did not selectively pick out larger coals. I laughed at how meticulous some people are about this, now I get it served the hard way. Lesson 1 learned.[p]Lesson 2. I guess I was overly ambitious as a new egger to try the chicken and then the butt in the same cook. It is very doable, but I had 4hrs of burn w/ nothing on the grill that clearly hurt me. My poor fire construction would have still seen it fizzling out around 7-10am, but I would've been up to minimize damage. One positve, I have come light years in temperature control, well worth a $15 piece of meat if it hits the dog bowls.[p]I'll post picures and a report from the dinner table(or emergency room) as this unfolds. [p]Oh yeah, the chicken was incredible at chopped up before I got to take pictures. Very pleased w/ egg despite learning curve.
Wake up at 6:45am temp is 75, pork is 100. I've blown it! Somewhere in the process I've screwed the pooch, back to why later. In 200 oven for 45min while I rebuild fire.[p]7:30am back on egg at 300(speeding up, probably a mistake).
11:45am cut temp back to 275 when I hit 170 on the pork. Again, this is opposite of how nakedwhiz says to handle the plateau, but I need to slow things down now for a late afternoon sitdown or we'll be eating McDonalds.[p]What went wrong? I dumped the bag in and did not selectively pick out larger coals. I laughed at how meticulous some people are about this, now I get it served the hard way. Lesson 1 learned.[p]Lesson 2. I guess I was overly ambitious as a new egger to try the chicken and then the butt in the same cook. It is very doable, but I had 4hrs of burn w/ nothing on the grill that clearly hurt me. My poor fire construction would have still seen it fizzling out around 7-10am, but I would've been up to minimize damage. One positve, I have come light years in temperature control, well worth a $15 piece of meat if it hits the dog bowls.[p]I'll post picures and a report from the dinner table(or emergency room) as this unfolds. [p]Oh yeah, the chicken was incredible at chopped up before I got to take pictures. Very pleased w/ egg despite learning curve.
Roll Tide Roll!
Comments
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gulfegg,[p]Maybe others will chime in on food safety issues, but back to your question.....How full is "full"? I have found that Cowboy does not give me the burn times that other brands do.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,[p]It was all the way to top of fire ring. Cowboy is great for steaks, burgers, fish and chicken but is out for low and slow.
Roll Tide Roll! -
gulfegg,[p]Well, you sure had enough to start with. Maybe that higher temp chicken cook burned more than you had planned. [p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
gulfegg,
Top of the fire ring would mean the coals were touching the plate setter, do you mean top of the fire box? -RP
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gulfegg,[p]Just make sure you have plenty of TP around.
Ray Lampe Dr. BBQ -
I'll echo the experience with Cowboy lump: OK for fast and hot, unacceptable for low and slow.
After having the Egg for a few years, I'm doing my first butt tomorrow. Given the lump I'm using, I'm charting a path between low-n-slow and fast-n-hot. I have an ~8 lb butt that I'm going to do at around 250-270 for 12 hours. I want to keep close tabs on the cook the first time around. -
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gulfegg,
For an overnighter, I fill the lump halfway up the fire ring. The 350 cook burned a lot of your fuel to start with. -RP
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gulfegg, Serious food poisoning issues develop when meat surface temps drop below 140 for a period of time. You went to bed at 1:00 and didnt check it till 6:45, and the temp was 100...[p]hmmm, is there a hospital near by?
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