First Butt

Tripmaker

I just smoked my first butt in the BGE. Temperature held all night at 250. Put on last night at 11:45 the 6.5 lb. butt was done at 9:30 this morning at 200 degrees. It is now wrapped and in a cooler to pull later today. The bits and pieces that fell off taste delicious. So my first attempt is a success. Here's a pic.

Next week I plan to smoke another butt about the same size along with a brisket flat about 6 lbs. My question is this, if this butt took 9:45, how long should I plan for both pieces of meat next week? Will it take longer? Should I put both the brisket and butt in at the same time? Again thanks for everyones help.

civil eggineer

Your cook time ended up a little fast. I would check your dome thermometer by calibrating it in boiling water. The brisket will take less time cooking and I personally pull them around 180 to 185 degree internal temps. Butts I pull around 195 internal temps. Your butt looks real nice!

Bacchus

congrats, Im sure it will be great. Unless you are expecting guests later today, I would forget about the cooler, and pull it in another hour or so. But thats just me.

Griller

Nice butt!

How did you prep it before putting it in the BGE? I've never done one but am looking for something to do today while the wife is out of town. :laugh:

Rascal

Just apply a generous amount of your favorite pork rub and let'er go @ a dome temp of about 250. Can take up to 2 hrs./#. I give mine an ocassional spritz of 50/50 apple juice & cider.

Tripmaker

Griller, I used a rub made of black pepper, coarse sea salt, brown sugar, chili power (just a bit), celery salt, garlic salt, dry mustard, and onion powder. Pre rubbed and left on for 8 hours before cooking. From The BBQ Bible. It's a great book for any BBQ'er.

Tripmaker

Bacchus, No guests comming today. I may take your advice and pull my pork earlier than planned. :ohmy:

Tripmaker

civil eggineer wrote:

Your butt looks real nice!

Why thank you. :ermm: :laugh: :laugh: :laugh:

I thought my butt was kinda fast too. HEHE But thinking about it using, the 1.5 to 2 hour per pound estimate many people use, I was right at the 1.5 pounds per hour mark.

What I don't know is how having 2 pieces of meat in at the same time will affect my cooking time. I will take your advice and check my thermometer. After the cook I left the Poulder probe on the grill and it was reading 25 degrees less than the dome which is what most say it should be at cooking level.