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Temperature question

tncrna Posts: 8
Boston butt 9.5 lbs, temp reaches 161*, remove, wrap in butcher paper, back on egg, (temp 230*) an hour later food is 157*; so I increase egg temp to 250*- hour later butt is still 157*, with the digiQ probe and another thermometer. What happened?  Grill still 250*


  • Foghorn
    Foghorn Posts: 9,764
    I've had that happen once with a brisket.  It's in the stall - and the initial wrap with the butcher paper insulated it from the heat for a short while.  

    In my example, I used too much butcher paper and the brisket was probably in 3 layers of paper.

    Be patient.  It will get there.  If you get really impatient, bump the egg up to 275 or so.  Once it comes out of the stall it will cook a little faster in the paper than it would if it was naked.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • JohnInCarolina
    JohnInCarolina Posts: 30,710
    Wrap it in foil.  The butcher paper is still allowing the evaporative cooling (the stall) to continue.  If you’ve already made the move to wrap then you’re happy with the bark you have, and there’s no reason to wrap in anything other than Al foil.  The butt isn’t going to pick up much more smoke at this point.
    "I've made a note never to piss you two off." - Stike
  • Mr1egg
    Mr1egg Posts: 362
    Bump up the temp to 275
  • tncrna
    tncrna Posts: 8
    Good answers, thanks.yes, stalled, and too much butcher paper. Had to take it offat 181*, still good taste, but sl different texture.
  • lousubcap
    lousubcap Posts: 31,954
    @tncrna - Welcome aboard and enjoy the journey.  Above all, have fun.
    It appears that you know where to declare victory temperature wise.  I learned this the hard way-running indirect the dome temp reads hotter than the cook temp especially if you position a plate setter (or whatever it is now called to the back-where the BGE gets the hottest) for quite some time during a L&S cook.  (eventually things will level out).
    Trust the feel and with pork likely in the low 200's*F.  Bone pulls clean is the best indicator.    
    Give yourself a cushion time-wise to deliver the finished product to enable getting it across the finish-line.  Early finish and FTC is your friend.  No need to stress about nailing the clock.  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.
  • dstearn
    dstearn Posts: 1,702
    The first time I smoked a Pork Butt on the Egg I wrapped it in foil. After that no wrapping at all. Just start it around 225-235 overnight and raise the temp to 275 if needed to push it through the stall. FTC in foil at least 2hrs prior to pulling.
    My best cook was using Kosher salt only for the rub.