Its been awhile..... Butt question, fire question

johnrezz

It has been way to long since I have used my egg (at least for smoking). I smoked a 10Lb butt last night.

I put it in early since I have never been able to get my egg through the night without messing with the lump. I live at 7000 feet, this is what makes it a little more challenging. It never fails that at about the four hour mark it starts to cool down, so I tried this.
1. I started the egg with the lump to the bottom of the top ring, started with egg starters broken in a few pieces.
2. once it is going I add the plate setter, pan and grate, close lid and leave the top and bottom wide open.
3. once I hit 350 I stabelize it around 230-250, I find that 200-225 is almost impossible to maintain at this alltitude where 250 is rock solid.
4.At this point I added the pork and let it go. As normal four hours later it was down to about 190.
5. This time I placed a full load of lump in my starter chimmeny and got it fully lit.
6. I pulled the pork and put it in a pre-heated oven at 225 (only for the few minuets it took to add the lump)
7. I dumped the well lit lump in and than covered it to within an inch or two of the top ring with new lump.
8. put it all back together and put the pig back on the fire.
9. being careful to remove the lid without adjusting it brought it back to perfect temp when I put it back on.
This worked great, it is 9 hours later and it is still at 240, right where I left it.

Next time I think I am going to try filling it half way, starting a load in the chimmeny dumping that on top and filling the rest with lump, basically making a lump sandwhich.

I have been doing the Elder way in the past taking time to seperate and pack lump accordingly but it has never made it through the night....... trial and error......

Ohh yeah, I did have question:
Since I started early, my butt will be done around 10:00-11:00AM and we want to eat it for dinner. I will double foil and stick in a cooler with a towel but how long can I let it sit this way? I want to eat around 5 so I am looking for a 6-7 hour rest.

I will pull it at that point add my vinager sauce put in a pan cover with tim foil and add to the egg to re-heat while the beans cook......

Is this a good plan for not eating it right away, or should I do somthing different, I just do not want to dry it out.....

John

GirlyEgg

I've rested overnight for 7 hours or so and it's still piping hot. the more towels the better...

BENTE

you may be streching it a little but to give yourself a little insurance preheat the cooler by dumping in some boiling water about an hour before the butt comes off..


sound like you have the whole thing working a little more towards your advantage. i have no idea about any of that because the elevation here is about 700 feet

GirlyEgg

Might be good to mention that my cooler is soft sided, which I think lends to keeping the "warmth" inside the cooler. It basically is like keeping it in a sauna... sorta like a "butt spa"... lol

johnrezz

Maybe I should just toss the butt in the hot-tub.....