need help with first BGE cook

WingRider08

I recently obtained an XL BGE.  I just completed my first cook last night.  I filled the firebox with lump charcoal, placed a 6# Boston butt on the grill with EGGulator feet up. I put a foil catch pan between EGGulator and grill rack.  I set a thermometer about 1/2" above grill grate and maintained that temp at 225-230F.  The dome temp lagged behind for a hour or so at about 210F.  Eventually the two Temps started tracking together.  Problem: It took 14 hours to get the meat internal temp to 203F.  I did not wrap meat at anytime with foil.  At about the 11 hour point, I raised the dome temp to 375F to finish the cook. (That was after going to Burger King for supper!). I have cooked meat before on other smoker in lot less time.  Any suggestions why it took so long?  
Thanks in advance.
Ray

JohnInCarolina

Just a really long stall combined with a grill/dome temp that was fairly close to your target.  That long stall is unusual but it happens.   I bet if you go with a dome temp that’s 250 next time you’ll see it cook in a lot less time.

lousubcap

To borrow a phrase "the pig drives the cook" and in this case the delta T between your finish temp and cook temp was quite narrow.  Thus the protracted cook time.   Given your previous experience that's about all I can offer other than the smaller the protein weight-wise the longer per lb they generally take when compared to larger cuts.
Next time run around 250-275*F on the calibrated dome thermo and plan for around 1 1/4hrs  per lb.  FWIW-

Photo Egg

Like others have said, your starting temps were right on track for a low and slow cook. Less efficient cookers need more airflow and will cook a little faster. You should not base your cooking temps and times used on other style cookers as a normal for the Egg. Any large cut of meat will hold a safe temp wrapped in foil and resting for many hours in a cooler. Plan for an earlier finishing time next time and don’t be afraid to start your cook at 250-275 and bump it higher if needed. If your rub does not have a high sugar content you can easily run 300-325 or higher.
And welcome to the XL Club

TechsasJim

Great advice already provided above.   

I did a 6# Sunday.   I usually allocate 1.5hrs  / lb to plan for stalls when I smoke at 225-250.    Went right at 7.5hrs to hit 205 IT on my large.   

Was a windy day and temps fluctuated a little.   

Keep Messing around and you will dial it in…that’s part of the fun.  

If you hit a homer at your first at bay where do you go from there?

Langner91

The good news is that you will have some fine pulled pork tonight!

bluebird66

Welcome to the forum!

Mark_B_Good

And now you now why people wrap to get through the stall.
Also for butt, you can raise the temperature, easily to 275F ...

MaskedMarvel

Low and slow! Sounds perfect! 

Welcome!!!

WingRider08

Thanks to everyone for the advice. I will keep working on it.  I was very surprised how easy it was to maintain temp and adjust if needed. Hopefully I just had a stubborn piece of meat.

Foghorn

1) Welcome aboard.

2) As others have said, if your cooking temperature is only a few degrees above the target temp for your meat, it will take a long time to get the meat cooked.

3) I'm not sure what other cookers you were referencing, but the airflow on a BGE is very low when you are maintaining a cooking temperature under 300 degrees.  As a result, things tend to cook a little slower than they would at the same temperature in a grill/cooker/smoker with higher airflow.  It's like windchill - but in the opposite direction.  I tend to do my long smokes in the 250-275 range and a cook on my egg almost always takes longer than a similar cook at a similar temp on my offset smoker.

buzd504

If you aren't using a controller, I would go worrying about grate temp - just use the dome thermo.  That's what most recipes are calibrated off of, and it will be close enough for whatever you're cooking.

gamason

Search Turbo method for the win. 

Gamecockeggman

Ensure that your thermometer is calibrated.  That always helps.  That’s in addition to everything stated above.  Oh…..  and welcome to the forum.  Hide your wallet!!  No pics… it didn’t happen:)….

Keep calm and Cook On!!!!

Jstroke

Igamason said:

Search Turbo method for the win. 

As they say, You Do You. But me, I am a firm believer. 

Photo Egg

WingRider08 said:x

Thanks to everyone for the advice. I will keep working on it.  I was very surprised how easy it was to maintain temp and adjust if needed. Hopefully I just had a stubborn piece of meat.

When you are cooking at a low temp of 225, close to your meat target temp, you can pretty much expect the same results. It wasn’t a stubborn pork butt. It was just doing what the 225 temp was telling it to do, roll slow…

Swing by Ceramic Grill Store and grab a Woo Ring. Money well spent to go along with your XL.
https://ceramicgrillstore.com/products/xl-woo-ring-xl-big-green-eggs

ksmyrl

+1 on turbo butts here. I cook em around 350. Even gone as high as 375 in a pinch. Less than an hr a lb and always great. But as they say "many ways to skin a cat".

Welcome aboard. 

johnmitchell

Welcome and have fun