Will be cooking my first butt tomorrow - Have a DigiQ - Noob questions

Jackster21

Which seasoning to use?  I've got the mustard.  I've got Myron Mixon Original Meat Rub, Willinghams Wham Seasoning Original Mild, Kansas City's Cowtown Sweetspot BBQ rub (Sweet and Hot), Lambert's Sweet Rub O' Mine BBQ, and Corky's BBQ Dry Rub.  For sauce, I have Pig's Ass BBQ Sauce.  I plan on putting on just a dollop on top when I make sammiches.

I just bought a new toy, a DigiQ.  I've only cooked steak and chicken tits so far.  I'm going to attach one of the sensors to the grate and of course, stick the other inside the shoulder.  It's a bone-in 8lb'er.  My plan is to set the grate temp to 225 and pull it off at an internal temp of 203.  Or, if I run short on time, I'll crank the grate temp to 275-300 and still pull at 203 internal.  I want a good bark.

I've read that some people cut the fat off the bottom to increase the bark? 

I assume I put it fat layer down (or what was the fat layer if I cut it off)?

So, which of the above seasoning/rubs do you like on butts?  Should I season it and let it sit for several hours? Or is it ok to season it with the rub and then immediately throw it on?  I have hickory and apple chunks for the wood.

Do I light the egg and wait for it to stabilize at 225 first with the plate setter in, then add the wood and butt, or do I light it with the wood already in there, wait for it to stabilize at 225 and then add the butt?  Or light it with wood in there, immediately throw the butt on, then set the temp on the digiQ?

Do I immediately set the DigiQ to 225 when I light it?  Where do I set the daisy wheel on top?  I've read that the DigiQ has a damper.  How do I set that?

My fear is running out off fuel.  I plan on filling that sucker up to just below the plate setter.  I cleaned the egg today, have fresh charcoal, and fresh lighter squares.

Sorry for all the Newbie questions.  I've read and have done research, but can't find the answers to these.

Thank you.
J.

lkapigian

Enjoy the ride, me, I prefer sweet rubs on pork, rarely trim anything unless its loose or excessive . your plan sounds solid, I'd Sith the digo que and lean the egg before using the cheat ( yes I use a stoker )

Hans61

Just be aware if you do crank the temp you'll have much more carryover cook then if you stay at 2:25 the whole time.

Jackster21

Hans61 said:

Just be aware if you do crank the temp you'll have much more carryover cook then if you stay at 2:25 the whole time.

What do you mean by "carryover cook"?  That it will continue to "cook" after I pull it off the grate?  If that's the case, should I pull it off at less than 203 internal?

henapple

Don't sweat it.... I've gone 24 hours... Drinking. Lol. Get it lit and start the digi. 200 put the PS in... Stabilize and throw it on. Doesn't matter what rub... I don't use expensive rub on bb. Pull when the thermapen slides in easy... Dont worry about the temp. 

GATraveller

Lamberts. Great flavor profile. Season it tonight if possible. I've found 265 is my sweet spot for butts. Pull at 195 and FTC. You'll be golden! 

ronw9471

I just lit the fire on 2 Boston Butts at 9:30. Using the BBQ Guru. Plan on running it all night, going to Home Depot early in the morning to avail myself of that lump charcoal that goes on sale tomorrow, one day only.

Jeepster47

Jackster21 said:

...
Do I immediately set the DigiQ to 225 when I light it?  Where do I set the daisy wheel on top?  I've read that the DigiQ has a damper.  How do I set that?
...

The only functionality of the DigiQ is to blow air to make the temp go up.  When the DigiQ stops blowing, you want the pit temp to go down ... that's the function of the daisy wheel. Set the daisy wheel about where you normally would (if you control temps with the daisy wheel) for a pit temp about 25 degrees lower than you want.  You are trying to set up a struggle between the DigiQ and the daisy wheel such that the DigiQ runs about 20 to 30% of the time.

Since this is your first time with the DigiQ, start out with the pit temp set 25 degrees or more below your target temp.  Once it stabilizes, then sneak up on the final temp.  That process will help reduce an overshoot on start up ... and alleviate problems associated with trying to lower the temp.  Once you gain some experience, you'll probably skip sneaking up the on final temp.

Having used the Flameboss 200 for several years, I don't think the dampener is a component of great importance.  Set it at 1/4 to 1/2 closed and then play around with it ... see if it helps or hinders your stability.  Setting the daisy wheel correctly is the important operation ... focus on it.

Also, remember that the DigiQ display will "snap" to the target temp when the temp gets within five degrees.  That helps the OCD folks from obsessing about one and two degree temp swings, but also means that any temp deviation is five degrees along before the display will tell you.  So, resist the urge to make drastic adjustments to the daisy wheel when the temp makes a sudden five degree drop.

One last suggestion:  There is no discernible difference between Boston butts smoked at 225 degrees or 275 degrees ... some folks even claim a turbo cook will produce the same results.  Look for the sweet spot on your egg ... each egg has it's own personality.  Around 250 degrees seems to be a much easier temp to maintain than 225 degrees ... kick your cook temp up to 250 degrees and your cook will have a higher probability of success.

jtcBoynton

My comments:

Jackster21 said:

Which seasoning to use?  I've got the mustard.  I've got Myron Mixon Original Meat Rub, Willinghams Wham Seasoning Original Mild, Kansas City's Cowtown Sweetspot BBQ rub (Sweet and Hot), Lambert's Sweet Rub O' Mine BBQ, and Corky's BBQ Dry Rub.  For sauce, I have Pig's Ass BBQ Sauce.  I plan on putting on just a dollop on top when I make sammiches.  --  I don't think mustard brings anything to the party.  Doesn't hurt so use if you want.  Just pick a seasoning and see if you like it.  We all have our favorites and there is no agreement on "the best".

I just bought a new toy, a DigiQ.  I've only cooked steak and chicken tits so far.  I'm going to attach one of the sensors to the grate and of course, stick the other inside the shoulder.  It's a bone-in 8lb'er.  My plan is to set the grate temp to 225 and pull it off at an internal temp of 203.  Or, if I run short on time, I'll crank the grate temp to 275-300 and still pull at 203 internal.  I want a good bark. --  Be aware that grate temps are very dependent on exact placement - consistency from one cook to another can be an issue.  Think about replacing the dome probe with the DigiQ probe (if the diameter of the DigiQ probe will fit in the dome hole). 

I've read that some people cut the fat off the bottom to increase the bark?  -- True. But some call it the top.  

I assume I put it fat layer down (or what was the fat layer if I cut it off)?  --  Not a good assumption.  There is no consensus on this issue.  I like to suggest the fat side should be on the side and orientated towards BGE headquarters.

So, which of the above seasoning/rubs do you like on butts?  Should I season it and let it sit for several hours? Or is it ok to season it with the rub and then immediately throw it on?  I have hickory and apple chunks for the wood.  -- Use what you want, there are lots of good seasonings/rubs.  Your list above is good.  No need to sit for several hours. 

Do I light the egg and wait for it to stabilize at 225 first with the plate setter in, then add the wood and butt, or do I light it with the wood already in there, wait for it to stabilize at 225 and then add the butt?  Or light it with wood in there, immediately throw the butt on, then set the temp on the digiQ?  -- You need to stabilize the temp before adding the butt.  I add the wood before lighting, but some add it later.

Do I immediately set the DigiQ to 225 when I light it?  Where do I set the daisy wheel on top?  I've read that the DigiQ has a damper.  How do I set that?

My fear is running out off fuel.  I plan on filling that sucker up to just below the plate setter.  I cleaned the egg today, have fresh charcoal, and fresh lighter squares. -- How long an egg will cook depends on what size your egg is.  A large with a full load of lump will last well past the time needed to cook a pork butt.  At lower temps, well over 20 hours. At higher temps, less time - but at higher temps it takes less time to cook the butt.  Fill it up to near the top of the fire ring and you will have more than enough.

Sorry for all the Newbie questions.  I've read and have done research, but can't find the answers to these.

Thank you.
J.