All bets on the Butt

RabbleRouser

Hi all, I'm pretty new to the BGE and my lovely wife went out to get our first butt. She came home with a pork shoulder picnic. I guess we are both "green." about the egg and meat.
Anyhow it went on at 9AM. It did have a rub on it overnite.It weights 9lbs. Three hours have passed and the dome temp is at 256% with the internal meat temp of 119% (my new Redi-Check). I have a feeling that this will be done a lot sooner than I have found cooking times through some of the threads. Any thoughts? The dome had about a 170% start that I managed to get down to the present temp.

thirdeye

RabbleRouser,
What are you guessing, 10 or 12 hours for cook time?
Remember that you will stall in the plateau for several hours. What is your target temp to finish?

Cap'n

RabbleRouser,
Well it sounds like it did start out a little hot - but it should reach what is called the plateau around 140-150ish - and the goal is to keep it in that range as long as possible really (don't bump the temp of the egg to force it through) - but once it is through that range - say above 165 - it should continue straight up fairly steadily to the desired range of 200-210. [p]Happy eatin - my brisket has been on for a few hours - hoping to eat well this evening too.[p]Cheers,
Cap'n

Yazoo

RabbleRouser,[p]Are you going for pulled pork or do you just want to slice it or chop it up? For pulled pork, it could take as long as 18 hours or more for an 9 lb shoulder. If you plan on chopping or slicing it, the tefg>
an be pushed a little higher and finish sooner.

RabbleRouser

Yazoo,
I plan on eating tonight. I am letting temperature be my guide, which means I may have to pace my desire to eat to its pace and outcome. Pulled was my target. I can't wait to witness the plateau.

thirdeye

<p />RabbleRouser,[p]Serve no swine until it's time. It will be worth the wait.
Maybe there is room to throw on some baby backs, they could be done in 4 or 5 hours.

Yazoo

RabbleRouser,[p]I've never had a piece that size finish any sooner than 12 hours. The only tips I could suggest would be to raise the temp of the egg to something like 300 until the meat gets to 140, then close the draft door and top to get the dome temp down to 250, be careful of the fire going out, let it cook slow until the meat temp reaches 180, then get the dome temp back up to 300 until the meat temp hits 195. I've never tried this and I'm not sure how long it would take. Or wrap it in foil for a while. I couldn't tell you when to wrap it or for how long though. Maybe someone else has some specifics or or other ideas. I just don't think a 9lb shoulder started at 9:00am will finish by supper, unless you're going to eat late.

RabbleRouser

thirdeye, and Yazoo
Thanks for the tips and picture. That confirms what I'm cooking. I have to say that since Nov 28th, the day the BGE joined our family, we have been surrounded by meat. In a minute I will be making a sandwich from left over london broil (last nights dinner) and my wife is making a pot of texas chile. I have even looked at the deer runing through the yard lately a little differently instead of being "cute.". Luck is on their side for now....I have two whole chickens in the freezer.