Strong start, with many experiments to come...

Great_EGGspectations · June 2016

Good afternoon everyone!

Writing from Columbia, MD (between DC and Baltimore) and recently joined the Egg Head community just over a week ago, before the Memorial Day weekend. To date, I've handled racks of ribs twice and a beer can chicken with really solid, delicious results. My fourth and current cook is a Boston Butt that's been on since approximately 12:30AM this morning, making this my first overnight cook (with a little assistance from a Maverick ET-732 remote bbq smoker thermometer). I'm getting ready to pull it off now and let it rest as the internal temp is getting close to 200 degrees F.

Just wanted to say hello and thank you for all the posts to date that I've been able to comb through and look for great ideas and recipes.

I'll leave you with this picture of the Boston Butt this morning before I wrapped it in foil for the second half of the cook.

Image: https://us.v-cdn.net/5017260/uploads/editor/lx/d1zzr4kqo4mj.jpg

Until next time, Happy Eating!

Great_EGGspectations

Jstroke · June 2016

Looks strong from here. Welcome

kl8ton · June 2016

That looks great! One thing i just learned from this forum is to elevate your drip pan with some balls of foil or something like that. This prevents some undesired smoke when the drippings start boiling. I can't tell if your drip pan is set directly on the deflector or if it is elevated. I have been egging 6 years I think. I remember when my egg looked as clean as yours. Welcome, and keep sharing your cooks!

Great_EGGspectations · June 2016

kl8ton said:

I can't tell if your drip pan is set directly on the deflector or if it is elevated. I have been egging 6 years I think. I remember when my egg looked as clean as yours. Welcome, and keep sharing your cooks!

Thanks and will do! The drip pan was sitting directly on the deflector plate. I had shaped some foil into an "S" to put underneath the drip pan; but, the bourbon from last night helped fog my memory and I forgot to put it on there... by the time I remembered, it wasn't worth the hassle of interrupting the cook. Yeah... this BGE is too clean... I need to work on that!

gdenby · June 2016

Nice Starts. If you want to speed the cooking, don't wrap in foil, just go to a higher, up to 350F. When the meat is foiled, it is in a sweat bath that speeds the connective tissue break down. But, at the expense of a nice crispy bark. Higher temperatures also break down the connective tissues faster, but don't mush the bark. Do watch that the exterior is not becoming charred, dessicated. Mop it if that's happening. Once dried completely, the outside crust begins to char, and become bitter. At the same time, heat transfer to the inside slows. One small downside of higher temp cooking.

bhedges1987 · June 2016

Welcome, and good lookin grub!

Great_EGGspectations · June 2016

gdenby said:

Higher temperatures also break down the connective tissues faster, but don't mush the bark. Do watch that the exterior is not becoming charred, dessicated. Mop it if that's happening. Once dried completely, the outside crust begins to char, and become bitter. At the same time, heat transfer to the inside slows.

I appreciate the advice. I'm sure I'll get around to a higher temperature cook for a pork shoulder/boston butt soon. I'll remember to keep an eye on the charring when I do! Thanks gdenby!

SciAggie · June 2016

Great start & welcome. I use three high tech rocks from my driveway to elevate my drip pan

. Also, since your platesetter is new and clean - I cover mine with foil. If junk runs on it during a cook I can take off the foil and throw it away. The reason is I can avoid off flavors in a subsequent cook if I think it could be a problem. YMMV

DoubleEgger · June 2016

Welcome. Come back after five with a cold beverage for the shenanigans.

HoustonEgger · June 2016

Great_EGGspectations said:

kl8ton said:

I can't tell if your drip pan is set directly on the deflector or if it is elevated. I have been egging 6 years I think. I remember when my egg looked as clean as yours. Welcome, and keep sharing your cooks!

Thanks and will do! The drip pan was sitting directly on the deflector plate. I had shaped some foil into an "S" to put underneath the drip pan; but, the bourbon from last night helped fog my memory and I forgot to put it on there... by the time I remembered, it wasn't worth the hassle of interrupting the cook. Yeah... this BGE is too clean... I need to work on that!

I don't bother with foil - just use some beer bottle caps. Works well enough and repurposes something that would otherwise be thrown away

Great_EGGspectations · June 2016

SciAggie said:

Great start & welcome. I use three high tech rocks from my driveway to elevate my drip pan . Also, since your platesetter is new and clean - I cover mine with foil.

Thank you! Although your high tech approach may be a little too complicated for me. LOL

I did wrap the deflector in foil when I cooked ribs during the first two cooks. I was being lazy with the chicken and today's cook of the Boston Butt.