Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

First Butt....Finally

Options
4Runner
4Runner Posts: 2,948
edited November -1 in EggHead Forum
Thought my little 7.8# would be finished a few hours ago but 19 hours later I finally hit 200. Bone could easily pull out. I have it wrapped and in the cooler now.

Before

bostonbutt2.jpg

After 19 hours
bostonbutt.jpg

Plateau was between 1:30am - 4:30am at about 162.

Can't wait until later today.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now?   Woodford....neat
· Share on FacebookShare on Twitter

Comments

  • AL
    AL Posts: 81
    Options
    DONT TAKE THIS WRONG BUT YOUR BUTT SURE LOOKS GOOD TO ME AND MUST HAVE TASTED GOOD
    · Share on FacebookShare on Twitter
  • Suwanee J
    Suwanee J Posts: 15
    Options
    Looks awesome...I haven't tried the BB yet, but I'm looking forward to it.
    · Share on FacebookShare on Twitter
  • Marc from IL
    Marc from IL Posts: 499
    Options
    Looks good, Man I need to do a butt soon, its been a while
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    Options
    Yeah, the plateau can be a real patience tester. Is it done yet? Nope, 160. Is it done yet? Nope, 160. Is it done yet? Nope 160. Is it done yet? Well, 161. WoHoo, we're movin' now!
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Options
    Sure looks good there 4Runner. There ought to be a lot of lip smacking going over there.

    It wasn't all that hard, was it, other than the nerves.

    Congratulations.

    GG
    · Share on FacebookShare on Twitter
  • usc1321
    usc1321 Posts: 627
    Options
    Well done. So you have to let us know how it taste ;) I bet it was good. I am looking forward to cooking one of those next weekend. ;)B)
    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    Options
    It wasn't hard at all and it was fabulous. Some like it plain and I tried mine with a a NC BBQ sauce called Wells Hog Heven and another try with Blues Hog's Tennessee Red. I'm a sauce guy and not everyone from SC likes mustard based.

    I need some sleep though. With one exception I was checking every hour...so afraid my fire was going to die on me. One thing, I guess my air was getting some blocking as I needed to open her up a bit towards the end.

    Lessons learned:

    1. Need more water in my drip pan. Kind of ran out and then the drippings burned a bit.
    2. Once I hit the 180's I might try upping my temp a bit. It took me 7 hours to go from 176 - 200. That seems excessive.
    3. I need a shot of something before bedtime OR I need to invest in either the Stoker or DIG2 so I can get a good night's sleep. I'm too old for this.

    Thanks and good cooking!
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter
  • Cory430
    Cory430 Posts: 1,073
    Options
    1. You dont need ANY water in the drip pan, the grease'll accumulate fast enough.

    2. Once i get get through the plataeu (sp) I'll bump the egg up to 300° some times just to speed things up. I can't tell a difference. Also, you can pull any where between 195°-200° the taste and texture is the same.

    3. Do a couple more long cooks with the egg and the only reason that you'll want a powered system will be for those times that you are cooking more than 3 butts at a time (assuming you have a large). The egg'll hold its temp just fine for many many hours.
    · Share on FacebookShare on Twitter
  • Cory430
    Cory430 Posts: 1,073
    Options
    BTW, the butts look good!
    · Share on FacebookShare on Twitter

Categories