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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

butts tonight

opodopod Posts: 41
edited November -1 in EggHead Forum
smoking some butts tonight and waiting for fire to start. Mmmmmmm---beer. This is my 3rd go-round with butts--both previous attempts were awesome. However since i like to experiment i did not marinade this time and will use saucepan but will not put water/beer in it like i have in the past. there are many postings that say there really isn't much difference in moisture/flavor so we'll see how it goes....


  • Rolling EggRolling Egg Posts: 1,983
    Let me know because I too have had success with apple juice water combo in the drip pan. I was going to try just a dry drip pan as well in a few weeks. My water juice combo seems like it sucks alot of heat out of my cook in the start, then causes the temp to go up if unattended toward the end of cook. Maybe not, just a thought.
  • reelgemreelgem Posts: 4,256
    With the previous butts you made did you marinate and put a drip pan with apple juice under it? I'm making 2 5lb butts today for the 1st time. I'm a little nervouse about doing this. Do you have an approx. guess as to how long they will take? I've got the rub on them but debating about injecting. What is the exact combination you put in the drip pan previously?
  • EggtuckyEggtucky Posts: 2,746
    I highly recommend putting water or water/apple juice in the drip pan..not necessarily for flavor..the drip pan gets very hot and if you don't have some liquid in it the drippings from the butt(s) will burn and can create some stanky smells that can affect your flavor..
  • opodopod Posts: 41
    good point about drip pan. was going to elevate in on a couple of small rocks for that reason but it was too deep with the rocks so i just set it on the ceramic plate. hopefully it won't hose me. for time i've gone with standard 1 1/2 hrs/lb of meet and i add a couple of hours on to that for safe measure--better to foil it for a few hours than to have it not done for company. in the past i've also experienced evaporation of the apple juice in the drip pan and subsequent rise in temp once the water in the pan is no longer there to absorb heat. My previous 2 shoulders i marinated AND injected but many more experienced eggers i've noticed don't inject and many say marinating only goes about an inch into the the meat anyway and advocate skipping these messy steps. When i did inject, i marinated for 24 hrs, injected it with the marinade, then rubbed it and let it set for 24 hrs then smoked it. In my humble experience i usually end up smoking at around 250 F even though my goal temp is 225 F. i find it hard to keep my smoker below 250 for long periods of time. practice makes perfect i guess.
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