Newbie Butt Virgin

BrisketBob · February 2010

Put the 9 pound butt on at 11 pm. I thought I had the grill temp stabilized at 225. Got up at 7 am, the grill temp was only 200 and the butt temp was 145. I kicked the grill temp up to 225. The longer time doesn't bother me since my guests won't be over until 6 pm this evening. Can you cook a butt too long? Any suggestions or comments?

vidalia1 · February 2010

I cook mine at 250 minimum...275-300 is ok...and yes you can cook them too long but you are a long ways from that.....bump the temp it will work out better for you...

if it gets done earlier wrap it HD alum foil & towels & put it in an ice chest...it will hold for 2-4 hours easily...

AZRP · February 2010

Like Kim said, go for 250 dome temp and you will have less chance of the fire going out. -RP

BrisketBob · February 2010

OK, I think I've got the dome and grill temps squared away. I'll come home from work at lunch to check it out. I'll keep you posted. Thanks.

Leggo My Eggo · February 2010

The last 2 I did took about 14 hours on the egg until I ran out of fuel. I foiled them and finished them in a 275* oven and rested for 4 hours. They turned out great.

vidalia1 · February 2010

If the lump is loaded correctly you shoud be able to cook for 20-24 hours or more without running out of lump.

PlanoPokes79 · February 2010

I have been doing them the "hot and fast" method and they turn out great. 350* for 3 hours and wrap in foil for 2 more hrs at 350* or until internal temp gets to 205*-210* then about an hour in the ice chest wrapped in towels. Saves some sleep and lump. Have fun... what the others have said works fine as well.

vidalia1 · February 2010

I agree. I love this method.

Bacchus · February 2010

why 205-210 internal?

vidalia1 · February 2010

Actually I take mine to 190-195..then wrap in towels and let sit for 1 hr minimum.

AZRP · February 2010

I do the same, if I go to 200-205 the texture ends up mushy. -RP

Bacchus · February 2010

Yep, 195 for me.

Leggo My Eggo · February 2010

Yeah my issue with running out of lump was I had filled up my firebox and cooked ribs. Then the next day I heated my grill up to cook some burgers. It looked like I still had a good bit of lump left so I didn't bother to add any more when I cooked the butt's so I ended up running out after about 14 hours. So if I add all the other times up I bet I got 20 hours on 1 load of fuel.

PlanoPokes79 · February 2010

I miss spoke it is more like 200 to 205, for the hot and fast method it seemd to release more of the fat. when I was doing low and slow then 195 would work, as it had 10-14 hours to melt the fat. Thanks for the catch.

BrisketBob · February 2010

Oops, came home for lunch. Fire was out, internal temp was 147. I didn't load the lump carefully enough. I've got it cranked up to 250 degrees at the grill again. How long do you think it will take to get the internal temp to 195 so I can take it out?

Capt Frank · February 2010

A little off topic but I can't help but notice that you have very little clearance between your Egg and table top [Great looking table by the way]. This may give you a hot spot [or a hot ring] inside your Egg that could cause some problems down the road.
Get other opinions, but I would raise the Egg an inch or two [use the egg feet for starters] to get a little more air space in there. Feet under the Egg is a good idea in any event.
Not trying to tell you what to do, but I'd hate to see you have a disaster down the road.

Capt. Frank
Homosassa, FL

CaptainJimmy · February 2010

OFFTOPIC THREAD HIJACK:

the topic of this thread sounds like a dirty movie :laugh: :laugh: :laugh: :laugh:

BrisketBob · February 2010

My son's coming over for pulled pork sammies. I'm going to get him to help me lift it up and put the legs under it. I'll see how that works before I raise it any more. I've seen a lot of photos with the egg flat against the granite.

By the way everyone liked the pulled pork down here in Oklahoma. I served it with the Carolina slaw and Carolina sauce.

Newbie Butt Virgin

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