Boston Butts Bone in

AaronH

Thanks again all for the warm welcome this week! These butts are going to be my first experiment on the Egg. Here goes nothing. 

AaronH

Quick Question before I start. Should I use the Rockwood or the BGE bag that came in the bundle? Looking for longer burn time because these are huge. 

johnnyp

You'll be fine with either, but many prefer RW because of nuetral flavor that allows the wood smoke to take center stage 

AaronH

Also, for a 10-11 hour cook, Do I fill the coals all the way to the top of the firebowl? 

johnnyp

Fill it beyond. Only leave enough room for your platesetter and you'll have more than enough 

WeberWho

You might want to save the Rockwood lump for cooks that you want with less smoke. BGE lump (Royal Oak) will be good for this cook.  It's really hard to pick up the smoke flavor with this cut of meat. It will take 2-3 wood chunks before you get that smoked flavor with a pork butt. You won't get much if any with just the charcoal. I'd save the Rockwood for more of a delicate meal 

AaronH

I always get great smoke flavor with Boston butts with my old smoker. I am going to use Apple chunks on top of the lump after they are good and hot.  So with the Xl, I'd estimating that it will take a good half bag right? 

Buckdodger

ArronH...do a search on the "Turbo" method of doing butts. Used to fill the egg to the top of the fire ring with lump and spent half the night checking temps. Butts turned out great but I could get 2 8 pounders done in about 5 hours to 200* IT doing the turbo method. 350* dome indirect works for me.

AaronH

Thanks for the info. I like the low and slow. Around 225-230 for 10-11 hours and pull it around 195 IT.  

BIll-W221

Good luck, i'm sure you'll do great !!!!

Hawg Fan

I'm a low and slow guy too.  I'll do turbo if I'm in a time crunch, but I prefer the low method.  Nothing wrong with a turbo butt, but I prefer the bark on the low and slo cooks.  Good look on the XL maiden cook.

DMW

Instead of just dumping the wood chunks on top of the lit lump, mix some chunks in with the lump. Once it is started you can toss a chunk on top as well if you want. That way as the fire burns, it will keep giving off smoke.

Legume

Half a bag of Applewood chunks is just about way too much.  I'd add maybe 4 chunks and don't add them all on top, bury a couple.

AaronH

sorry, I meant half a bag of coal

Legume

Carry on.

AaronH

Man, these Butts are stalling big time.  Threw them on at 9 last night at 240 and they are only at 183 internal......

AaronH

bumped the temp up to 260 and they hit 195 in the last 2 hours. They are resting right now in foil. I'll post pics as soon as I can! 

AaronH

jaydub58

Well, you shouldn't have any more "butt" questions.
Looks like you nailed it!

AaronH

Thanks man

AaronH

I should have wrapped them like I usually do at the 5 hour mark. Lesson learned. 

Durangler

AaronH said:

I should have wrapped them like I usually do at the 5 hour mark. Lesson learned. 

Why??

AaronH

To get through the stall period a bit quicker. 

Durangler

Gotcha.
Thought maybe the bark was a lil rough.

AaronH

I'll be honest, previously on my old smoker I NEVER used a thermometer, I just new my smoker very well and went on hours cooked. Always turned out excellent , juicy pork.  This first batch on the egg was a little drier than my other smoker and by no means do I blame that on the egg.....I blame that on me. I am going to cook this again soon but one on my old and one on the egg with both grills probed this time. That's how i am going to dial this egg in. 

Durangler

Sounds like a plan.
My XL likes 240-260 for low n slow.
225ish is a bit sketchy for a long cook.
FYI, grid temp will be lower than dome temp for quite awhile, but will come together after a few hours.

YukonRon

AaronH said:

I'll be honest, previously on my old smoker I NEVER used a thermometer, I just new my smoker very well and went on hours cooked. Always turned out excellent , juicy pork.  This first batch on the egg was a little drier than my other smoker and by no means do I blame that on the egg.....I blame that on me. I am going to cook this again soon but one on my old and one on the egg with both grills probed this time. That's how i am going to dial this egg in. 

Totally way to do it. These things seem to have a very distinct personality.  By the way, welcome to the machine.