Port Butt problems (kinda)

Whisper

theyolksonyou

Calibrate your thermometer. Also, you learned there is nothing magical about 250. I usually go between 270-300 as it's easier to control. 

SmokingPiney

theyolksonyou said:

Also, you learned there is nothing magical about 250. I usually go between 270-300 as it's easier to control. 

That is the zone I cook my butts in, too. 

@Whisper, a remote thermometer is very helpful for longer cooks like a butt. You can constantly monitor the temp without opening the Egg and you will know just how fast the butt is cooking. 

Good to see that yours came out good! 

johnnyp

Butts are very forgiving. don't worry so much.

as for over night cooks, I primarily reserve those for longer cooks on bigger butts or briskets. If I can knock a butt out day of, I prefer it.  

bgebrent

You did nothing wrong cuz you made delicious food!  IMHO don't put any fluid in the drip pan as you risk a temp spike (when the fluid evaporates while you're drinking beer) and it's unnecessary!  Get an IT probe (Maverick) or many others to know your IT. And, butts do well anywhere from 225-350 (turbo) depending on your preference and time constraints. Happy egging!

MelSharples

I have found that if you start early on a low and slow you will always finish way before your planned time. Conversely, if you start 10 minutes late the stall will carry well past your planned time. Thankfully, someone invented towels and coolers to hold the temp for a few hours. I guess you could say cooking on the egg, or any smoker for that matter, is more of an art form than cooking and you can't rush art...