Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

1st overnight smoke on BGE

Options
joshandone
joshandone Posts: 3
in EggHead Forum
just a recent approved member of the forum, got my large BGE this past Christmas - sharing pic of my first overnight smoke...9lb Boston Butt, on for abt 16 hrs, in hour 1 of FTC now. So much good stuff on here, just wanted to share! 
· Share on FacebookShare on Twitter

Comments

  • kl8ton
    kl8ton Posts: 5,429
    Options
    Looks great!  Welcome!
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • OhioEgger
    OhioEgger Posts: 903
    Options
    Good looking butt there!
    My first overnighter was an 8 lb butt that went 18 hours, LOL.
    I made the rookie mistake of thinking I had to keep the Egg around 225°F because that's what I read all the experts were doing. I didn't realize that it's because in the type of smoker they were using 225 is the standard temp.

    But the BGE is a very different critter. You can do very nicely at a higher temp and my standard now is 250-275°F with fantastic results and a shorter total time. Look around here for advice -- search on "turbo butt".
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,654
    Options
    Looks YUMMY -- great job!!!
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Options
    Welcome! As mentioned, consider turbo cooking. Lately, I've been cooking butts at about 320°. Start a 7-8 pounder at 9 or 10 AM and it'll be done in time for dinner. No overnight cook required and no difference in the finished product! Won't burn the sugar in the rub either. Also, I never FTC unless it's done early. Just not needed with butts. Enjoy the journey...

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Hans61
    Hans61 Posts: 3,901
    Options
    Nice bark on that guy!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 10,767
    Options
    Welcome to the fray 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 32,385
    Options
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Great looking cook right there.  Enjoy the eats.  
    As you have likely sorted out, there are many ways to get eggceptional outcomes.  Just pick one and go, note the outcome and then if not happy try another approach.  As long as you nail the finish-line you will have achieved success.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • Gym
    Gym Posts: 366
    Options
    Welcome!
    Pork butt is a great first cook. You can gradually work your way into the more expensive cuts. Have fun!
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
    Options
    Welcome!!  Great job on that butt!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • SmokingPiney
    SmokingPiney Posts: 2,282
    Options
    Great looking butt!

    Welcome to the wild and wonderful world of BGE cooking.  :)
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
    · Share on FacebookShare on Twitter
  • XC242
    XC242 Posts: 1,208
    Options
    Nail’d it!! Welcome!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Options
    Welcome.  Nice job.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    Options
    Awesome first post/cook, welcome aboard!
    · Share on FacebookShare on Twitter
  • mgd_egg
    mgd_egg Posts: 476
    Options
    Nice! Did you get any sleep?
    Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois  
    · Share on FacebookShare on Twitter
  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653
    Options
    Well done!!  :):) How did it taste?
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
    · Share on FacebookShare on Twitter
  • CoMoBGE
    CoMoBGE Posts: 374
    Options
    Great looking cook! Have fun with the ride. 
    · Share on FacebookShare on Twitter
  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    Options
    Nice job! Welcome aboard
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
    · Share on FacebookShare on Twitter
  • MaskedMarvel
    MaskedMarvel Posts: 3,142
    Options
    Looks terrible. Sell BGE now. Pm me for details. 


    Also — WELCOME BRO! ;)
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


    · Share on FacebookShare on Twitter
  • YukonRon
    YukonRon Posts: 16,989
    Options
    Welcome to the forum and a very wonderful first cook and post. Hope to see many more.
    This is a great place for information on anything, and it is loaded with great cooks, which also happen to be some of the most wonderful people you will ever meet in your life.
    Have fun.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
    · Share on FacebookShare on Twitter
  • ewyllins
    ewyllins Posts: 461
    Options
    Nicely done for the first
    O-Town, FL

    · Share on FacebookShare on Twitter
  • RajunCajun
    RajunCajun Posts: 1,035
    Options
    Very nice looking grub right there, I tell ya.  Good Job!  Enjoy the egg!
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
    · Share on FacebookShare on Twitter
  • joshandone
    joshandone Posts: 3
    Options
    mEGG_My_Day said:
    Well done!!  :):) How did it taste?
    Went great! Used it for pulled pork sliders and plenty of leftovers to enjoy.
    · Share on FacebookShare on Twitter
  • THEBuckeye
    THEBuckeye Posts: 4,231
    Options
    Rite of Passage! 

    Try turbo next time! 
    New Albany, Ohio 

    · Share on FacebookShare on Twitter

Categories