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

First overnight

2BAMBAM4
2BAMBAM4 Posts: 64
in Pork
Feeling all giddy with the first overnight in my xl...  doing two 7 pound boneless butts for some pulled pork for the weekend festivities.  

Rubbed down with my near famous dry rub.. (ok to my friends and family) I've been using it now for a couple years on the pellet.. so I know the Egg will rock these flavors! 

Dome temp running about 285° and the grill about 220°.  I've always had the best luck going on the grill cold for a deep smoke ring.  Water pan in the back for extra moisture.   Lid has gone down for a long slow overnight. 

Tomorrow,  I'll Amp up the heat and cook a corn pudding in the egg for the side...

Good night
· Share on FacebookShare on Twitter

Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    Sounds like a good plan, have fun and enjoy the ride!
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • 2BAMBAM4
    2BAMBAM4 Posts: 64
    Couldn't help myself as I had to check this morning.   I know about looking, but this is the first overnight after all and my temp had kept up over night. 

    Set my Thermoworks for a low (200°) and high (250°) grill temp and went to bed with a consistent 221° around midnight.   At 730a the grill temp had risen to 240.1°, couple adjustments and getting it to lower back into my desired 220° range.  The probes were reading 178° and 169°.  I don't use a crutch so these will keep going for the duration. 

    Estimating a couple more hours, want to hit that 200-03 mark, before going into the cooler for a nice rest.

    · Share on FacebookShare on Twitter
  • Plutonium
    Plutonium Posts: 231
    Now that’s a recipe for some bark! Looking good already 
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


    · Share on FacebookShare on Twitter
  • 2BAMBAM4
    2BAMBAM4 Posts: 64
    Finally... over 18 hours from the start.... completion..  yet,  feeling a little down.   Not only my first long cook,  but also a maiden voyage for my Thermoworks Smoke4 and the Smoke4 let me down.   (See my Thermoworks thread)  the probes were reading about 20 degrees shy and when I wiggled them.... BOOM off the charts...

    Anyway,  the butt was literally melting in the grill. Still had a great flavor and taste,  everything even though went way too long. 
    Fell apart when I tried to lift..

    · Share on FacebookShare on Twitter
  • JonWesson
    JonWesson Posts: 165
    looks over done and dryed out.     all the goodness went in drippan.    hard to do to butt.      better to get smarter on manuel vent controlijg and how to use probes before using blowing machine
    large small and mini all in legal proceedings but i can use them for now no more, all gone                                                                                                                        usa somewhere on the road
    · Share on FacebookShare on Twitter
  • 2BAMBAM4
    2BAMBAM4 Posts: 64
    JonWesson said:
    looks over done and dryed out.     all the goodness went in drippan.    hard to do to butt.      better to get smarter on manuel vent controlijg and how to use probes before using blowing machine
    Never used a blower, only grate and meat probes.... and I do know manual vent control, but your tips are inspiring and I'll keep them in mind. 

    That's the problem with relying on technology to cook... high-end probes and they don't read until you move them in the meat?   Yeah,  sorry...

    I'll take the punch on this and go back to temp and time management. 
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 33,889
    Here is where an instant read thermo doubling as a toothpick can save the day.  Use it to assess the feel (the low&slow finish line indicator) and while there take a look at the temperature.  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
  • 2BAMBAM4
    2BAMBAM4 Posts: 64
    edited September 2021
    lousubcap said:
    Here is where an instant read thermo doubling as a toothpick can save the day.  Use it to assess the feel (the low&slow finish line indicator) and while there take a look at the temperature.  FWIW-
    @lousubcap, so very true..... sad thing is I do have a cheap thermo pen... just wasn't thinking that way...

    I did just shred it all in the pan and surprised by how moist the meat remained... and tasty... guess that's all that matters...

    Next time...
    · Share on FacebookShare on Twitter
  • wps456
    wps456 Posts: 107
    The beauty of a pork butt, it can mess up and still be good. Be glad it wasn’t a $100 brisket!
    · Share on FacebookShare on Twitter
  • 2BAMBAM4
    2BAMBAM4 Posts: 64
    wps456 said:
    The beauty of a pork butt, it can mess up and still be good. Be glad it wasn’t a $100 brisket!
    No kidding!   And that's why I'm getting the kinks worked out with the butts!

    Cheers! 
    · Share on FacebookShare on Twitter
  • Matthew1231
    Matthew1231 Posts: 1
    I have the thermoworks smoke as well. 
    I have noticed a similar issue, like your other thread, the guys on there had good points.
    I am always leery of trusting technology to do an artistic job. (smoking good meat)
    what I do is set my target temp to 190, then from there check my probes and instant read/feel. You dont buy a BGE/Charcoal grill smoker to plug it in, have it do all the work and tell you when its done. We enjoy the process, sometimes more than the eating... 
    works every time!
    got to love them pork shoulders! Good eating
     
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 33,889
    @Matthew1231 - Welcome aboard and enjoy the journey.  Above all, have fun.
    "We enjoy the process, sometimes more than the eating... "  I 100% agree.  The fun is the challenge of delivering the goods at a high level.  
    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
  • 2BAMBAM4
    2BAMBAM4 Posts: 64
    Have to agree with your comment..  the criticism I  heap upon myself as I know what I did and didn't do...  

    The family and friends are licking their fingers and singing the praise between shoveling down the bites...  

    Next time....  there's always a next time.. .
    · Share on FacebookShare on Twitter
  • keener75
    keener75 Posts: 397
    100% agree with"We enjoy the process, sometimes more than the eating... ".
    I find this to be the case the majority of the time. Family and friends like it though so I carry on.
    St Marys, Ontario, Canada  LBGE
    · Share on FacebookShare on Twitter
  • SmokeyLosAngeles
    SmokeyLosAngeles Posts: 96
    If it was easy and everyone got it right the first time what fun would that be.  Looks good, next time it will be even better.
    · Share on FacebookShare on Twitter

Categories