I about going to start my first long smoke (more than 12 hour prok butt for pulled pork.) If anything is wrong, please correct me. I am using BGE lump charcoal that I have filled up to the top ring. The steps I plan to follow are:
1) Bury a firelighting square and make a small teepee with lump charcoal above it. Give it about 10-15 mins to get just over 200*.
2) Using a separate probe to monitor internal egg temp and one to measure internal meat temp as well. Once the internal egg temp is just over 200*, close the bottom dampeners to about 1/2" and daisy wheel to just slits that are open.
Do I now spread the coals out evenly or just let them continue to burn in the center where the firestarter square was?
3) Wait until the internal temp of the egg is at 250* for about 30 mins (maybe longer?)
4) Place 4-5 Applewood chunks on the coals (any suggestions as to an arrangement or just randomly put them on unlit coals?)
5) Place probed pork butt on and wait until internal temp is reached (I am guessing at least 12 hours for a 5-6 lb piece of meat.)
How does this look? Any additions/fixes? Sorry for the long post but I really want this to turn out great for my daughter's birthday party. Thanks again.
0
Comments
LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle
I’d kill for a Nobel Peace Prize
Temperance, like chastity, is it’s own punishment.
I would then light the charcoal in the center top of the lump. Start closing the vents down around 200 and let it settle in at your desired temp. My XL liked 275 so that is what I use to settle on before I getting a temperature controller. As for vent settings - there are so many variables (outside temp, is it windy, raining, etc.) I don't think my vents were ever set the exact same for a given temp. They will be fairly closed off though for a low temp smoke. A small crack at the daisy wheel with the bottom vent around 1/2 inch or so open.
Once the bad smoke has cleared (hold your hand above the daisy wheel in the smoke and then smell your hand), load the meat and cook away. Before getting a temp controller - it always took at least an hour and sometimes longer before my egg stabilized.
As for timing - the meat determines the time. Might take 12 hours and it might be done in 5-6. If it finishes early, wrap it in aluminum foil, wrap that in some beach towels and place it in a small cooler to hold until time to eat. You can hold meat several hours this way.
Just my thoughts and good luck.
I'll answer as follows:
1 Yes
2 Depending on if your egg is brand new or not these settings may not be 100% accurate. You may need to play with them a bit. Just let the coals burn, no need to spread them out. I would start closing them down as you hit around 200 and let them sit there for 20min or longer to stabilize.
3 I usually let it sit there for an hour or so with the Plate setter or stone in. Make sure you put it in when lighting up the egg not after it gets to temp.
4 That's probably fine. You may be able to do with only 2-3 depending on the size
5 It may take less than that. I usually wait till it shows around 190-200 on the probe. But also look to see if the bone is sticking out. Make sure your probe is not anywhere close to the bone or your temps can read wrong.
Have fun, welcome and post pics.
Rockwall, Tx LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.
"You may all go to Hell and I will go to Texas"- Davy Crockett
Rockwall, Tx LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.
"You may all go to Hell and I will go to Texas"- Davy Crockett
Some things you cook by temp, but other things you cook by tenderness. Internal temp on a pork butt matters less than actually testing whether it's tender or not by sticking a probe in it several places to see if it goes in easily ("like buttah"), or sticking a fork in it and twisting a bit to see if it looks like it's ready to pull apart easily. Sometimes tenderness seems to happen at different temperatures, and often different parts of the meat will get tender while other parts aren't yet. The real bottom line is that you want it tender. Don't pull it out of the Egg until it actually tests tender.
I just usually put them in a triangle around where I am lighting it but not touching the initial flames. This way all your good smoke isn't burning up while its getting to temp.
Rockwall, Tx LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.
"You may all go to Hell and I will go to Texas"- Davy Crockett
Mix the wood in before starting. For long cooks, scatter it thru the lump. As the lump heats up, and off gasses its VOCs, the wood's moisture goes w. it, eventually producing the good "blue" smoke. I usually expect 45 min to get the good smoke, and if it comes sooner, no prob.
You are right, start shutting your vent at 200F. Over shooting can be a problem. I used to aim at 250F dome, but now go w. 275. It shaves a small amount of time off, and doesn't change the results as far as I can tell. Fires have some tendency to go out w. dome under 225. Possibly 'cause there's just a single bit of lump burning, and the fire doesn't travel to adjoining pieces.
Your final vent setting will probably be more around 1/4", and as the cook progresses and the ceramics heat up, it may be down to a tiny crack.
As above, you can't quite do by temperature. Some butts fall apart at 195 IT, but most in my experience are closer 205. Do have a great big spatula handy, or a couple of slotted spoons. A well done butt is as floppy as a pile of jello
The time rule of thumb is 1.5 hr/lb at dome 250. If things are going too slow, the dome can be taken as high as 350 to finish on time. There are lots of folks who do "turbo" style at 350 the whole time. If done early, FTC should hold for at least 4 hours w/o problem.
Approximate cooking times for pork butt/shoulder:
225º: 2 hours a pound
250º: 1.5 hours a pound
275º: 1 hour per pound
350º: 30-45 mins per pound
There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
Rockwall, Tx LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.
"You may all go to Hell and I will go to Texas"- Davy Crockett
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle
I’d kill for a Nobel Peace Prize
Temperance, like chastity, is it’s own punishment.