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Small BGE, Small Butt, 1st timer

CurryPowder
CurryPowder Posts: 14
edited November -1 in EggHead Forum
So I've had my Small BGE in the Sams contraption for about 3 weeks now. I did the beerbutt chicken, which was awesome, I've seared some good steaks, which turned out juicy, and this has been way to easy, it almost felt like cheating. So I decided that it was time to step into the big leagues and do a slow and low pulled pork butt. Only having the small BGE, i figured that I shouldn't try for the 8 pounder that takes 20 hours to cook, as i probably couldn't stuff that much lump in the box. So i picked up a 3.6 pounder, thinking it would take 7-9 hours (used the nakedwhiz 2hrs/pound estimate). here's what i learned
1)3.6 lbs on a small bge takes 14 hours 20 minutes at 205 dome temp
2) after 12 hours, opening up the bottom and top vents won't get the dome over 250.
3)pulled pork is phenomenal on the BGE.
4) its hard to screw up cooking anything on an Egg
here's how she looked
LinkPhoto?GUID=274d3283-1f29-b3ec-3146-623c3de84a54&size=

LinkPhoto?GUID=697b5d49-e375-79f0-7ec6-13702e0c1e2f&size=[p][p]Crust rub is Elder Wards recipe.
I couldn't find a v-rack to fit my small BGE so i took a $1.50 cookie cooling rack and folded it into a "W" shape. worked most excellently.[p]Thanks to the NakedWhiz and ElderWard for the instructions and the recipes.

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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    CurryPowder,
    Can ya hear me smackin' my lips? Dang! One thing you might try is to make a raised grid and put a heat deflector/drip pan on the normal grid. This would give you room for more lump. Also, some lumps burn longer than others. You might try the K extruded lump. If Wicked Good Charcoal becomes available again, that will burn a long dang time too![p]TNW
    The Naked Whiz
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  • QBabe
    QBabe Posts: 2,275
    CurryPowder,[p]The biggest one we've done on our small was 8.5 lbs. It took around 18 hrs with one load of lump filled almost to the top of the firering, using the main grid, BGE 9" ceramic deep dish pizza pan lined with foil as both ceramic mass and drip pan, then a raised grid with the butt. [p]Yours looks like it was a success![p]Tonia
    :~)[p]BTW, have you used the gasser at all since you discovered the egg?

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  • CurryPowder
    CurryPowder Posts: 14
    QBabe,
    I've used the gasser for hockey puck frozen hamburgers (needed a quick meal), but it has started to collect dust next to the egg. I store my electric starter on the warming rack and my hickory chunks on the grill. Still the prettiest egg nest on the block!

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  • BlueSmoke
    BlueSmoke Posts: 1,678
    CurryPowder,[p]Don't know how you like your burgers, but... put the hockey puck burgers on the on the Small grill (oiled) on the counter. Fire up the Small and when it gets to 650 degrees plus, put the grill in place. Give it 3 minutes, flip the burgers and shut the Small down. After 3 minutes, open up (carefully, flash backs happen!) and treat yourself to some beautiful rare burgers.[p]Ken
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