First butt on the egg

Renegaderam · February 2016

Ok gonna fire my new egg up tonight and put this 7.35 lb pork butt on about 10 pm. For a low and slow gonna keep it right around 230 or 250 degrees with a little help from my egg family how long should it cook I'm thinking about 10 to 11 hours to get to my 200 Internal degrees. Will post cooking and pulled pics tomorrow. Using pecan wood for the smoke. Also should it be fat up or down.

JethroVA · February 2016

Standing by for the finale photos...

lousubcap · February 2016

Every pig cooks at its own pace. I have seen them run 2+ hrs/lb at that temp, especially if you are talking calibrated dome temp. That said, if the pig is lagging the problem in the AM you can dial it up into the low 300's*F to punch it home.
And cap up or down-I haven't seen a difference but I run down. FWIW-

Renegaderam · February 2016

lousubcap said:

Every pig cooks at its own pace. I have seen them run 2+ hrs/lb at that temp, especially if you are talking calibrated dome temp. That said, if the pig is lagging the problem in the AM you can dial it up into the low 300's*F to punch it home.
And cap up or down-I haven't seen a difference but I run down. FWIW-

Thanks lou

ryantt · February 2016

I generally cook around 250 on my egg fat cap down and foil once I hit the stall. This helps push it to the finish in a reasonable amount of time (75min/lb). The thing to remember with BBQ is its done when it's done. I've cooked 3 10lbs at once and 2 out of 3 finished close the other took an addition 90min. Like stated above you can bump the temp if it's getting tight on time. The other option is to simply do a turbo cook run the egg at around 325 until it's done (45min/lb). Again the times stated are best guesses each piece of meat will cook at its own rate dependent upon connective tissue, fat and a host of other items.

Renegaderam · February 2016

ryantt said:

I generally cook around 250 on my egg fat cap down and foil once I hit the stall. This helps push it to the finish in a reasonable amount of time (75min/lb). The thing to remember with BBQ is its done when it's done. I've cooked 3 10lbs at once and 2 out of 3 finished close the other took an addition 90min. Like stated above you can bump the temp if it's getting tight on time. The other option is to simply do a turbo cook run the egg at around 325 until it's done (45min/lb). Again the times stated are best guesses each piece of meat will cook at its own rate dependent upon connective tissue, fat and a host of other items.

Thanks

Renegaderam · February 2016

Ok it's on

crossing my fingers it turns out well.

pgprescott · February 2016

Wow, look at that virgin egg! Enjoy the ride.

Renegaderam · February 2016

pgprescott said:

Wow, look at that virgin egg! Enjoy the ride.

Yes it is lol trying to regulate the temp it keeps wanting to creep up to 300 degrees

pgprescott · February 2016

Renegaderam said:

pgprescott said:

Wow, look at that virgin egg! Enjoy the ride.

Yes it is lol trying to regulate the temp it keeps wanting to creep up to 300 degrees

Don't sweat it. If it creeps just roll with it. It will be awesome I swear. Just watch your final temp, I like @200-205.

bgeaddikt · February 2016

I did my first 1 a few weeks ago and it took longer then i thought, just be patient, it'll be worth it.

johnmitchell · February 2016

Sounds like a good time.. Enjoy..

Renegaderam · February 2016

Ok survived the night egg went from 275 down to 200 during the night meat temp was 160 at the time so I opened the bottom vent it went to 300 and I'm going to let it finish there. Meat temp now 185.

lousubcap · February 2016

Just go til the bone pulls clean and you are there. Likely in the low200's*f. Enjoy the eats.

Renegaderam · February 2016

Yeah probably gonna take it off at about 205.

Renegaderam · February 2016

Thanks lou for your help and everybody else in my egg family that chimed in ya'll made me not sweat my first butt. It made it alot easier I wasn't nervous at all. My virgin egg is now broken in along with me lol. Pics coming soon.