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First time Butt

Unknown
Unknown
edited November -1 in EggHead Forum
Well, followed all your suggestions, got the butt 7.5 lbs on the egg and stabalized last night at 12:00, steady 250%. Elder Ward style fire, lump and one piece fist sized hickory - all in small BGE.. Checked again at 1:30 a.m. and still stable. This morning at 7:00 a.m. temp down to 150 and reading 160 on polder. Also had some ugly looking tracks leaking out of top and down side - wet moisture and black. Wonder if I had it too closed up? Opened up bottom vent and temp climbed back to 250 pretty quick. Now at 9:30 a.m. temp steady at 250, polder reading at 190 - after 9.5 hours for 7.5 lbs. butt. [p]All this sound right? Seems may be too fast. Also concerned that I may have closed down too much during night (the dropped temp and tracks outside egg). [p]Any thoughts?
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Comments

  • Char-Woody
    Char-Woody Posts: 2,642
    NYFerg, Good morning, tracks are normal..just condensation on the caps and soon the inside of the BGE will be a matching color. Your doing great on the Pulled Pork. Hang in there with it and go for the 200 internal..Once in a while you have that overnight lapse in the burn. I developed a agitator rod to help overcome that one..More later.
    Welcome aboard...
    C~W[p]
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  • Unknown
    Unknown
    NYFerg,[p]I agree with C~W, I think you're doing great! Sometimes a low-n-slow is a little persnickedy with the small BGE but it can be done. I try to add quite a few small pieces of charcoal (quarter sized) after the fire is started to help bridge the gap between larger chunks. I think this maybe helps the fire jump from chunk to chunk as it goes?!?[p]Are you doing the butt direct or indirect? I've been surprised how well stuff on longer cooks has come out direct as I've not bothered to get a small pizza stone or drip ban for the little bugger. Did a small turkey direct and it came out great. Did 3 beer-butt chickens a la Brant (thanks for the great recipe Brant) very slow and they came out great even though it was a tight squeeze.
    Jeff
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  • Unknown
    Unknown
    Char-Woody,
    Thank you Char-Woody, I'll keep an eye on it and see how it goes. [p]Think I need to get another egg - the large. This but takes up most of the grill.

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  • Unknown
    Unknown
    Jeff E.,
    Thank you. I am doing it on a rack over a aluminum drip pan. Whole thing takes up most of the grill though. But I guess its working.[p]Thanks for your advice.
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  • Smokey
    Smokey Posts: 2,468
    Char-Woody,[p]Every butt is a little different. I married a great one!!
    Some cook a bit faster than others. Also, you will find that it will hit a plateau. It could take two hours to get through that. Be patient. All sounds good![p]Smokey
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  • Smokey
    Smokey Posts: 2,468
    NYFerg,[p]Every butt is a little different. I married a great one!!
    Some cook a bit faster than others. Also, you will find that it will hit a plateau. It could take two hours to get through that. Be patient. All sounds good![p]Smokey [p]
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  • Char-Woody
    Char-Woody Posts: 2,642
    NYFerg, with my nearly 5 years experience with the "eggs", I have found that even with their personal affections for their owners..they do love to have companionship of one or more of their own to pass down time with. They seem to be much happier...!!
    I gotta go take my medicine now..heeeyaaaaa
    Char-Woody[p]
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  • Unknown
    Unknown
    Smokey,
    Thanks Smokey. I think I'm there now - the laspe.
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