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First Low and Slow on My New BGE

NYcanuck
NYcanuck Posts: 21
in Pork
All,

Just wanted to post a few pictures from my fist real cook on my BGE.  I went with a couple Boston butts since they were on sale and looked pretty good.  There were a couple of rubs I wanted to try - so why not one on each?



6:00 am I had the egg at temp (240ish) and popped them on.  My plan was not to crutch, so hopefully it would just push through the stall.



4 hours in, I couldn't resit a peek.  I know, I know...something about lookin and cookin.  I had to look:





Anyway - they were starting to look pretty tasty.  I also know that scoring the meat is hotly debated on the site, I did so with these to be a trial.  I liked having the little extra bark surface.

Anyway - I cruised along around 250 and watched the IT pretty close.  I hit IT 160F and held my breath.  The butts did not stall.  They climbed right through, steady as she goes.

I actually had to slow down the cook a little in order to time it better for dinner since we had no stall.

11.5 hours in total.  IT Pork butt #1: 202F  IT Pork butt #2: 203F  

Here they are before pulling off the egg (you can see my test spot  =)): 



and shredded:



The whole process was a breeze and I can't wait to do more on my egg.  Picanha tonight!

Cheers
DFW: XLBGE - Long journey from Canada to NY to TX - I wasn't born here but I got here as soon as I could

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Comments

  • lousubcap
    lousubcap Posts: 34,105
    Welcome aboard and enjoy the journey.  Above all, have fun. 
    Great opening salvo right there.  Congrats on the cook and results. 
    BTW- when you have time, if you could put your general location in your sig line it helps frame responses should you have topic specific questions.  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.
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  • NYcanuck
    NYcanuck Posts: 21
    lousubcap said:
    Welcome aboard and enjoy the journey.  Above all, have fun. 
    Great opening salvo right there.  Congrats on the cook and results. 
    BTW- when you have time, if you could put your general location in your sig line it helps frame responses should you have topic specific questions.  FWIW-
    Advice taken - thx
    DFW: XLBGE - Long journey from Canada to NY to TX - I wasn't born here but I got here as soon as I could

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  • CMH88
    CMH88 Posts: 43
    So which rub did you like better?
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  • bluebird66
    bluebird66 Posts: 2,792
    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Cornholio
    Cornholio Posts: 1,048
    Welcome, nice butts!  :|
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Welcome.

    You did well on the cook. Your biggest mistake was coming to this web site. Now you will go broke as we love spending each other's money.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • lousubcap
    lousubcap Posts: 34,105
    @NYcanuck - with that handle I would never have placed you in the DFW area.  Quite a head-fake.  Thanks for the update. 
    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.
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  • Opolekid
    Opolekid Posts: 2
    Great job, looks awesome!!!
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  • NYcanuck
    NYcanuck Posts: 21
    lousubcap said:
    @NYcanuck - with that handle I would never have placed you in the DFW area.  Quite a head-fake.  Thanks for the update. 
    lol - I switched to TXcanuck when I moved here but that was taken on this site.  There are dozens of us!!!
    DFW: XLBGE - Long journey from Canada to NY to TX - I wasn't born here but I got here as soon as I could

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  • NYcanuck
    NYcanuck Posts: 21
    CMH88 said:
    So which rub did you like better?
    They both turned out great.  The consensus was for the Hardcore Red - less sweet overall.
    DFW: XLBGE - Long journey from Canada to NY to TX - I wasn't born here but I got here as soon as I could

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  • lousubcap
    lousubcap Posts: 34,105
    Dang - you totally nailed that cook as well.  Just the casual reference in your original post.  What beef cut did you find in the beef heaven of the DFW area to pull that off, at least one jealous mind would like to know. 
    Rolling in like this- the sky is the limit...
    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.
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  • blasting
    blasting Posts: 6,262

    Welcome, nice cook, and congrats on landing in Texas from Canada. 

    I landed in AZ from Saskatchewan / Alberta, but if I had it to do over, I'd have gone to Texas.  Great place, and great people.



    Phoenix 
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  • bgebrent
    bgebrent Posts: 19,636
    Welcome.  Butts look great.
    Sandy Springs & Dawsonville Ga
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  • higginsg
    higginsg Posts: 4
    Looks awesome!
    I've been cooking since summer 2018 on a large BGE (prior to that on a Weber with a Slow N' Sear). Current grilling in Phnom Penh, Cambodia.
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  • ewyllins
    ewyllins Posts: 461
    Great job on the cooks
    O-Town, FL

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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    Welcome. I've been to Dallas once and to Houston 2 or 3 times. Beautiful state.

    Great looking first low 'n slow. There will be many more.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • NYcanuck
    NYcanuck Posts: 21
    lousubcap said:
    What beef cut did you find in the beef heaven of the DFW area to pull that off, at least one jealous mind would like to know.  
    I have a favorite butcher in Plano: https://www.hirschsmeats.com/ 
    They have a lot of the cuts ready to go and will trim to accommodate your preferences.  Their sausage selection is amazing!

    They also sell a Waygu Brisket there that I an dying to try.  I think I will get a couple regular briskets under my belt first before shelling out  :)
    DFW: XLBGE - Long journey from Canada to NY to TX - I wasn't born here but I got here as soon as I could

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  • Raideregg
    Raideregg Posts: 33
    Looks good, quick question, I noticed in your pans you did not choose to have any type of liquid in them, at least the pics did not show anything in them.  Is there a reason why?  Just curious, as I always use apple juice verse water in the same pan set up as yours.  Cooking so many hours I have to re-fill after 4 hrs to keep moisture in there.  I would appreciate any comments on this.  Your breakdown was very good along with the pics. 
                      Raideregg
    I Like Big Eggs and I can not lie!
    XXL,XL, L and MM
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  • NYcanuck
    NYcanuck Posts: 21
    Raideregg said:
    Looks good, quick question, I noticed in your pans you did not choose to have any type of liquid in them, at least the pics did not show anything in them.  Is there a reason why?  Just curious, as I always use apple juice verse water in the same pan set up as yours.  Cooking so many hours I have to re-fill after 4 hrs to keep moisture in there.  I would appreciate any comments on this.  Your breakdown was very good along with the pics. 
    I chose to leave the water out as a control run for my first time.  I used the pans just to catch drippings.  I've seen people split on whether to add liquid during the cook.  The pork stayed amazingly moist even without it.  I have also read that the water in the pans can become a heat sink, keeping the max temp below the cook at 212F.   I would think it would draw down the temp when you add it partway through the cook.

    Next time I will be injecting the butts to try that.  I was super pleased with my results, I am almost afraid to modify the process (however, experimenting is 1/2 the fun).

    If you are a beef fan, I recommend trying the picanha from above and to stay tuned... I picked up some Wagyu short ribs yesterday and will tyring them next week.

    Cheers! 
    DFW: XLBGE - Long journey from Canada to NY to TX - I wasn't born here but I got here as soon as I could

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  • NYcanuck
    NYcanuck Posts: 21
    lousubcap said:
    Dang - you totally nailed that cook as well.  Just the casual reference in your original post.  What beef cut did you find in the beef heaven of the DFW area to pull that off, at least one jealous mind would like to know. 
    Rolling in like this- the sky is the limit...
    Just realized that I didn't answer the question you asked :)

    The beef is picanha which may be labelled as culotte or top sirloin cap.  The fat cap was fully removed prior to grilling as it gets tough.  

    It was my first time doing this cut and I loved if.  Cut cross-grain it was amazingly rich and tender.
    DFW: XLBGE - Long journey from Canada to NY to TX - I wasn't born here but I got here as soon as I could

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  • Booder34
    Booder34 Posts: 14
    Looks good. Hirsches is awesome. Almost went and got a wygu brisket but didn’t get out of work in time to go get it and make it back to Keller. 
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  • The_Stache
    The_Stache Posts: 1,153
    Welcome to the collective madness!!

    nice cooks!!  I love picanha!!
    Kirkland, TN
    2 LBGE, 1 MM


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