Question - Christmas Butt

biggus22

I fired up a 7lbs boneless butt for Christmas. This was my first time ever cooking for a holiday (7 adults and a few kids), so the pressure was on.  This was also only my third cook on my medium egg, only having done one pork butt (with pretty good results).  As my in-laws are Cuban, I was charged with doing a Cuban-style lechon with Mojo.  I found some recipes, came up with my own version of both the rub and the mojo sauce/marinade.  Rubbed it, injected it (lightly), and let it sit overnight.

What was really weird was that when I started my cook, the (calibrated) dome temp was stable at 350 (I was planning on a turbo butt), but my grid temp was well above that, and I couldn't get it to come down for about 1.5 hours.  This is backwards from everything I've read here and even different from what I've seen in my brief experience.  I started at about 740a, knowing that we weren't eating until late afternoon.  I went ahead and put the butt on with the grid temp averaging in the high 300s.  My logic was that I had the grid sensor placed at the back (I've read it's warmer there) and maybe in a hot zone b/c of the shape of the plate setter. In any case I was trusting the dome temp and went for it.  The meat thermo shot up pretty quickly and I was into the high 150's in one hour 45 minutes.  I started to freak out at the idea of foiling at 2 hours on a 7lbs butt so I took the temp down, dome at 300 and grid in the 280s-290s (yes, grid had finally come down below dome).  Then the meat temp stayed in the 150's forever (not sure if this was a stall or a reflection of me lowering the temp).  I tried to focus on cooking for temp, not for time, since I had plenty of time, but I was nervous that I had already ruined this cook.  IT rose to the 160s and I decided NOT to foil and to let it ride all the way until 195.  THEN my freaking dome temp/grid temp starting dropping, and I couldn't get it to recover.  I decided that I would go ahead and foil, and figure out the fire at the same time.  So I foiled at 180 or so, and added fuel b/c I was out.  Temp shot up and I got to 196 IT in a few minutes.  Took it off about 5 minutes past 1p, FTC'd for one hour and then pulled.  Super moist, super delicious, great smoke ring, and overall tremendous results.

This all worked out great in the end, but it was by no means a normal cook.  Too hot in the beginning, weird grid temps, fire going out, etc.  I also haven't yet mentioned that all this happened in zero degree temps and negative double digit windchill (Chicago).  Could that have had something to do with fuel issue?  Seems logical that really cold temps would require more fuel to keep the egg hot, but is that right?  

I didn't get any pics but I'm trying to see if any of my guests have any from when it was served...I'll update if I get them.

Thanks,

biggus.

Mickey

Advise from an old person. First: cooking a butt is the most idiot proof cook out there (your chances are 99 to 1 you can screw it up). Second: toss all the temp gages you have except the one in the dome (provided you have calibrated it). Also be sure it's not sticking in your protein Third: have a Thermopen. Forth: be sure and have a full load of lump when you start any cook ( no stress on running out of fire, where I thought this was going). Fifth: you did all the right things for a family cook and not having years of cooks. The butt is outstanding for that. I suggest a few more drinks and cut you stress level. Nice cook man.

lousubcap

As @Mickey said, you reacted to the challenges and got thru them to produce a great product.  And you learned a few things along the way.  Regarding lump consumption, you will naturally burn more in colder climates just due to the thermal gradient between the BGE surface and outside air.  But a "win is a win".  Nice job!

Chris_Wang

This is my first "cold weather" egging in GA and I have found that the lump burns faster in my MBGE when it's cold outside. I hand filled the lump largest to smallest to the top of the firebox for a 5lb turbo butt cook at 350° and my fire went out too. All that was left was 200° hot ash.

Same thing happened to my 18lb turkey. Filled to the top of the firebox, 350°, down to ashes in less than 4 hours.

I attributed it to being 35° outside since that never happened before.

So in the medium, in colder weather, I figure I need to fill the firebox to where the lump is almost touching the platesetter.

Anyone with a medium, does that sound right or is there another reason why our fire is burning out in less than 4 hours?

Both cooks I was using the BGE lump.

biggus22

Thanks, @Mickey.  Dome is calibrated and that's the only reason I trusted it vs. the grid.  Is it normal for the IT to spike so quickly?  I was pretty full on lump b/c this happened to me on my first cook, too.  I used two charcoal starters at 3 and 9 o' clock - should I use one in the center instead?  Will that burn fuel more efficiently?  +1 on the drinks suggestion!

Mickey

Butts are like kids, they do screwy things and never the same thing twice. Who the hell can say on the lighting. I use a big weed burner to light and never had a burnout problem after going turbo.

Mickey

Butts are like kids, they do screwy things and never the same thing twice. Who the hell can say on the lighting. I use a big weed burner to light and never had a burnout problem after going turbo.

Cookinbob

Did you have your grid sensor over the plate setter legs or was it off to the side and directly in the line of the coals or draft?  That is the only explanation I can think of for a higher grid temp.  Grid sensor should be over the plate setter legs.