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First Butt long cook

Ksdaddio
Ksdaddio Posts: 32
edited November -1 in EggHead Forum
Everything seemed to be as directed, but I put a 7.5lb butt on 12/30/02 at 11pm, temp held steady by BGE at 200/225 through the night, and the following day. By New Years Eve, 6pm, butt internal was at 158, left for about 2 hrs, BGE still holding steady, came back, butt at 175, had a party to go to, took butt off Egg, put in oven at friends house, smelled wonderful, never got above 185, brought butt back home, put back in my oven at 225, got up at 7 this morning, butt at 197 internal, cranked oven up to 350 and finally took it off at 205 internal. I have no idea what this dude will taste like, but it looks and smells wonderful, and it felt like it was going to fall apart. It is currently wrapped, and "resting" Has anyone had one go for 33 1/2 hours?
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Comments

  • JSlot
    JSlot Posts: 1,218
    KsDaddio,[p]Are you sure your thermometer is calibrated correctly? I have never experienced a 30+ hour butt cook. I did two 7 pounders last Saturday. They took 10 hours at ~275° to reach 190° internal.[p]Jim
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  • Unknown
    Unknown
    KsDaddio,
    JSlot has a good point, but why didn't you just leave it in the egg? Every time you pulled it, the temperature drops, and no body I mean NO BODY ever checks their oven heat regulation and they very wildly. There is no telling what you were really cooking it at when you were cooking in the ovens. Unless you are traveling a long ways from home and need the meat you should never open that lid until the desired temp is reached. All you should have considered doing was increasing the opening on the bottom vent to bring the dome temperature higher if you were getting close to eating time(2 to 4 Hours). [p]Elder Ward
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  • Unknown
    Unknown
    site1011.jpg
    <p />KsDaddio,[p]Hey bro,
    I just did my first long cook boston butt at 20 hrs. Put the butt on 9pm new years eve.
    cooked it steady at 200 deg until meat temp got to 160 deg,
    then brought the dome temp to 265 deg until meat temp got to 200, that was exactly 20 hrs to the second. The timer dropped to 0 at the same time the meat temp went to 200 deg. Was amazing.
    The pic is the result :)
    The taste was awesome and i made some homemade bbq sauce to slather it in.
    I was very impressed with my first butt.
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  • Big John
    Big John Posts: 48
    KsDaddio,
    I have never gone 33 1/2 hours with a butt. I did cook an 18# fresh ham for 30 hours at 225º. It turned out great. [p]Big John
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  • Ksdaddio
    Ksdaddio Posts: 32
    I finished up some chores, but I gotta tell you all that the butt turned out awesome. Beginners luck I guess. Thanks for all of your advice, and you are right, I shouldn't have taken it out of the Egg, but even after all of the the succeses, I still wasn't confident enough to leave, and go to the party. I used a Polder and I will check my dome thermometer again, but I did a ham and a turkey for Christmas, and they were right on the money. They actually got done so fast that I thought my dome thermometer was reading low. My wife helped me pull the butt, and here we were eating as much as we pulled. I am so full I can hardly move. Used JJ's Rub, with no mustard. The crust was awesome. Happy New Year to all and thanks again.
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  • Unknown
    Unknown
    JSlot,
    I am about to attempt a "first" butt long cook. I have been reading the different replies regarding this subject especially the length of the cooking. I was hoping that I would not have to cook the butt(7 pounds) more than about 10 hours. That sounds like the same amount of time you cooked your two 7 and 1/2 pound butts. Also how high and for what length of time should the internal temperature be? Any suggestions would be appreciated. Thanks, Bob
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  • JSlot
    JSlot Posts: 1,218
    I cook mine at ~275°, Bob. If you are cooking indirect with plate setter, pizza stone, or fire bricks, you really don't have to be too anal about keeping the temp right at that point. If it rises to 300°, just damper down a little bit. I'm always more concerned about the temp going low than high. I use my remote thermometer in place of the dome thermometer on the Egg and set the alarm to go off if the temp drops below 249°. [p]I like to remove the butts at 200° internal and let them rest for 20 minutes before pulling, but those two got pulled at 192° due to time constraints. They were just fine. There were a couple parts of the bigger butt (same weight, but thicker) that were sliceable, but the slices fell apart at the slightest touch. I coated each butt with French's yellow mustard and then doused them with Tony Chachere's (sp?) Creole Seasoning. Made a delicious crust with a little bite to it.[p]Let me know if you need more info.[p]Jim
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  • Unknown
    Unknown
    site1014.jpg
    <p />METMAN,
    here is the resized picture i hope lol :)

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