butt, wait. this is my first time

anez

Just put my first butt on the egg, 5.5 pounds (got the egg saturday). Rubbed with mustard and dizzy pig original last night. egg stabilized at 285. indirect heat. nothing to do now but to sit back and wait. loving this big green thing. 

Griffin

Sounds like you are off to a good start. Don't forget the pictures or none of it really happened.

anez

haha, yup, will do. my wife laughed at me when i took a pic of it before putting it on the egg. she just doesn't get it ... yet. 

anez

i tossed in 5 chunks of apple wood. too much? too little? add more as cook goes?

lousubcap

i tossed in 5 chunks of apple wood. too much? too little? add more as cook goes?

I wouldn't add any more and if too much then too late...just make a few notes so you can make some adjustments next time.  Welcome to the cult-go easy on the Kool-Aid.  Lots of people willing to help-just ask away.  And remember to enjoy the journey.

anez

thanks, lou

LizzieSamps

Awesome, way to jump in! Can't wait to hear the results!

BuckeyeBob

My wife and kids laughed at me first time I took pictures. Now they still shake their head once in a while.

ncbbq

Welcome and good luck with the butt. It sounds like you are on the right track. Butts usually come out great on the egg. Enjoy.

Griffin

i tossed in 5 chunks of apple wood. too much? too little? add more as cook goes?

Hard to tell not knowing the size of the chunks. Apple is a very light wood, though. Not nearly as heavy as hickory, mesquite or pecan. You should be fine. I probably wouldn't if I were you.

anez

thanks all. cook going well. using a maverick et-7 for the first time, too. this thing is pretty sweet. 

When does the stall usually happen and for how long? 

Eggbertsdad

Welcome aboard and way to step up with your first cook. At 285 you shouldn't have too big of a problem with the stall. 

anez

5 1/2 hours in, at 165 degrees

Tjcoley

Looking good. Be prepared for the stall and don't worry if the temp actually drops a bit.

anez

thanks, and thanks for the tip

anez

dome temp was a steady 280 just checked and it's 210 and not moving. should i be concerned?

Tjcoley

You may want to bump it back up or you'll be eating pork for a midnight snack. Just make small adjustments so you don't overshoot. Where is the meat temp?

anez

yup, thanks just got heat back up to 280 dome. meat temp has stalled out at 168

lousubcap

Don't be surprised if it stalls/crawls through the high 180's/low190's.  That's a lot more random of an event but does happen and that temperature climb can take 2-4 hours.  You can crank up the temp to punch it home-based on your initial weight and cook temps-I'm guessing you won't see the finish-line til around 9:30-11 PM tonight but hopefully I'm wrong.  Every cook a learning experience.

anez

thanks it just moved up to 170. maybe out of the (first?) stall?

anez

you thinking 9:30-11pm east coast? that would be perfect for me here in los angeles

lousubcap

Yup- EDT-based on the high-noon time tag of your first post.  Sounds like all is going well.  Enjoy the final result.

anez

thanks lou, appreciate the advice.

Tjcoley

If you stall again and start running up against the clock, you can also use the Texas Crutch - wrap in heavy duty foil with a little apple juice and put it back for an hour or two. Keeps everything moist and tender and speeds things up. It will soften the bark.

gte1

The foil will get you through much better than raising the temp.  At about 5 degrees below your desired final temp open the foil and if the bark is not to your liking then finish the last part out of the foil again.  I have done this and it will tighten up the bark again.

George

anez

sweet, thanks. on a side note this maverick et-7 is pretty disappointing. i'm probaby 20 feet from my egg and it keeps losing the signal

gte1

Can you take it back and get the 732.  I have that one and have gone everywhere in the house with it without any loss of signal.  My wife and kid love it when I head for the shower and take it into the bathroom so I can see it from the shower.  They like to call it my baby monitor for meat. 

George

anez

i got it from amazon so not sure how returns work. i'll look into the 732. thanks

anez

what temp would you guys pull it at? 190-195?

lousubcap

I pull around 195*F-200*F and if you don't have a time requirement to hold for then no requirement to foil, towels and cooler (FTC) as it is ready to pull and consume.

anez

great, thanks. no time requirement. can't wait to eat!