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My first overnight - went well

SmokinInCypressSmokinInCypress Posts: 111
edited November -1 in EggHead Forum
Went pretty well. The cook lasted 13 hours - dome held steady at 250*, it was a 8.5lbs butt. My meat alarm went off at 190* at 4AM. I didn’t open the egg from start until finish - I was proud of myself, I’m a bit impatient. I thought it would go a little longer, but I guess the time can vary from 1.5-2 hours/lbs. I’m doing a brisket this weekend.

I was amazed on how much lump was left over. There was a lot.

BTW, everyone thought the pork was incredible!!!!!

The picture isn’t that great, I need to work this...
web.jpg?ver=12686161560001
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Comments

  • WessBWessB Posts: 6,937
    Aint the Egg a wonderful thing....enjoy
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  • lakemeadlakemead Posts: 76
    that looks great
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  • WessBWessB Posts: 6,937
    Thanks...
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  • BENTEBENTE Posts: 8,337
    you are a hoot!!!!

    just too daym funny

    :laugh:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • WessBWessB Posts: 6,937
    I have my moments...but then again..I still have "the shirt"...Luv ya brother
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  • BacchusBacchus Posts: 6,019
    It's not always easy going the distance without looking under the hood. It does seem to add to the beauty of it all.
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  • :) that pic tells me everything i need to know. crusty outside, tender inside....nicely done, sir
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  • Nice cook Robert, when they are done they done. when you do your brisket if you have a point and a flat the point well take longer
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=782235&catid=1

    Ross
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  • GoonSlapperGoonSlapper Posts: 106
    That looks great Robert!!! Congrats on your first low n' slow overnighter.
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  • Kenny 13Kenny 13 Posts: 321
    That's a great looking bark on the outside of that butt! Congrats on your success!
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  • Thanks everyone...

    Hi Ross, I checked out your brisket link, looks mighty fine. What does the scoring do for the brisket? Does that help the rub penetrate the meat?
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