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19 hour butt?

run4jcrun4jc Posts: 107
edited November -1 in EggHead Forum
Put it on last night at 7 DST - now it's 1 EST..that's 19 hours. I have a pan under it with broth and apple cider. Pit temp dropped off to 185 last night but I pulled it back up quickly - butt never dropped below 162.
I have a DigiQ and the pit has been at 225 for all of the cook except for the hour or so it dropped off to 185 (had the dampers closed too much).

The butt is now at 184 and slowly climbing, but I've never seen one go this long. Should I worry? I'm actually thinking it ought to be great!

Thoughts?
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Comments

  • FlaPoolmanFlaPoolman Posts: 11,665
    I've had a couple in the 8 pound range go over 20 hrs. By your post I'm guessing dome is 250 or above for 225 pit.
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  • run4jcrun4jc Posts: 107
    Yup - dome 250....DigiQ pit probe on a tree right by the meat...
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  • run4jcrun4jc Posts: 107
    I think it worked out - 20 hours at 225...
    IMG_2106.jpg

    IMG_2107.jpg

    More pics after I pull it - couldn't waste the fire and the pan full of flavor - put some sweet italian sausage on at 225 to smoke for a while
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  • stikestike Posts: 15,597
    225 will go about 2 hours a pound. 250 is the "set it and forget it" temp for my egg. gives me maybe 1.5 hours/pound.

    you can always bump to 300 to hurry things up. will not affect the cook at all.
    ed egli avea del cul fatto trombetta -Dante
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  • How big was it when you started?
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  • CanuggheadCanugghead Posts: 4,367
    sorry, meant to post question as new topic.
    Vaughan, ON
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  • GandolfGandolf Posts: 878
    I think it will be great, too!! Enjoy
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  • run4jcrun4jc Posts: 107
    Thanks, all. I'm no expert - about 8 'butts' and 2 briskets in my cook history.....this one came out pretty darn good. Actually, I think I'm gonna stick with 225 pit and let it take forever. This one was 188 internal when I took it off the egg. As for the amount of lump, I didn't have enought to fill to the ring - the egg has been burning for 23 1/2 hours and it used half (2/3 full to start.) Made good on my idea to smoke some sweet italian sausage for an appetizer - this won't be the last time I do that!!

    So, here's the result.....
    IMG_2112.jpg
    Another View

    IMG_2108.jpg

    And the sausage.......

    IMG_2111.jpg

    There's just no doubt - the Big Green Egg is the best, most forgiving grill I've ever seen!

    Gotta go...dinnertime!
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  • run4jcrun4jc Posts: 107
    7.58 pounds....
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  • That is a bit long for that size. The fire going down and having it on 225 are definitely contributing factors.
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