New Egg - good food

sitecr2

Finally did it. Purchased our Large BGE w/ Large Table (stainless cover) and a few add-ons Jul 3.
Burgers for that night - went well but I over did them a bit.
Decided to try two items on July 4th.

Chuck Roast (3.8lbs) - w/ homemade Texas rub

Pork Butt w/ bone (7lbs) - w/ Ironworks chili rub and Dirt (blend from Montgomery AL).
BGE lump, Oak chunks for smoke.

started out w/ the 250 degree range for a few hours started at 1000 (still learning where the heck the vents should be to hold temps).

in order to make the anticipated dinner time - raised the temps up to 320 degree range.
Chuck came off 1400 when it reached a nice 177 degrees. Rested in foil for 24 minutes.
neighbors and wife loved it.
the Pork Butt- came off 1530, temp 178 degrees. allowed to rest 20minutes.
both were moist and tasty.
had tried both on my Weber a year ago and were not as moist as this was.
the big difference -
BGE smokey flavor was less intense then WSM.
very enjoyable and the smoke ring was there on both pieces of meat.
we're going to try to do pizza next weekend.

FSM-Meatball

Congratulations and Welcome to the club. The Egg will quickly become your favorite cooking tool.


Pork Butts should be done at 250 for 1.5-2 hours per pound. Mine are usually 12-14 hour cooks. You can Turbo a Butt in 6 hours at higher temps, but you ALWAYS want to get the Butt up to 190-195 degrees. If you took it off at 168 you did not get out of the plateau and probably didn't get the best texture you could have.

As the Butt cooks, moisture is driven out of it, then when it reaches 165-170, the collagen that surrounds the meat fibers begins to break down. That is the plateau. You might stay at 170 for hours. Once the collagen breaks down, it releases its hold on the individual muscle fibers and lubricates them. This creates that stringy texture of pulled pork. Get the butt to 195 and pull it off. Let it rest then shred and eat.

Just search for Pork Butt, you will find plenty of good advice.

sitecr2

thanks
mistyped but still missed the mark.
should have been 176-177 temp.

yeah do need to get it up to the 190 range.
just got in too big a hurry.
will be reading up on the best way ahead.
thanks again

Capt Frank

Welcome Aboard, sounds like you are off to a good start :cheer:

tacodawg

There is such a wealth of knowledge on this forum. You can use the search button and type in what you want to cook and you will be amazed. I have yet to have a poor meal from the Egg..they just keep getting better and you get braver. welcome and have fun

Dave in Florida

There is so much knowledge on this forum. You will have a hard time finding enough time to cook everything that looks great on here. Enjoy the BGE, I love mine.