New Egg - First Butt Ever - Wow!

Sous Jeff

After suffering with cheaper smokers for years I finally got the best, an XL Big Green Egg. This is my third cook this week. This thing is unbelievable! I've never even attempted a butt before, mainly because I didn't want to stay up all night babysitting the temperature of the smoker. I fired up the BGE at 10:30 pm last night. I got the meat that I had rubbed earlier in the day out of the refrigerator at 11:00 pm. After 90 minutes or so letting the egg temp stabilize, I put the butts on at midnight and watched it for about a half hour.
One is about 7 lbs & the other is about 6. (I'm trying two different rubs)

I got up to check the temperature every two hours and was amazed to see that the temp never moved more than one tick mark off 250 degrees. I finally opened it this morning to have a peek. After 9 hours of cooking the larger butt is at 168 degrees and the smaller one is at 191 degrees.


It's unbelievable how pleasant this thing is to cook on. I'm sold!!! Now I can't wait to taste these things.

FearlessGrill

Nice job! Welcome to the cult ... er.... club.

-John

gdenby

Your reaction is the just about the same as mine was. I dithered for a few years before getting an Egg, 'cause it seemed like a lot of money. What waste of time that was. The convenience and superior results were immediate convincers.

Looks like the smaller butt is coming out of the plateau, but the larger is still stuck. You'll probably be pulling the smaller and "coolering" it pretty soon. Do check the temp in several places. Sometimes the bone shields the meat, and there can be places that are still not quite pull-able.

2Fategghead

Sous Jeff, Welcome to the forum and great job on the butts. Tim

Jai-Bo

Great job, I tell ya it's addicting!!!! Is there an intervention :ohmy: I have turned several people onto the BGE because of all I cook and how much it is enjoyable and not "work". Heck, I even enjoy cleaning my gal!!!! :blink:

Sous Jeff

gdenby wrote:

Looks like the smaller butt is coming out of the plateau, but the larger is still stuck. You'll probably be pulling the smaller and "coolering" it pretty soon. Do check the temp in several places. Sometimes the bone shields the meat, and there can be places that are still not quite pull-able.

I wish I'd read your post a few minutes ago. The smaller one reached 200 degrees and I wrapped it in foil & towels and put it in a pre-heated cooler (I'm taking this WAY to far :unsure: ) I was concerned about probing in in multiple places. I read somewhere that poking the meat causes "escape routes" for the juices to run out. Am I being too paranoid?

There were some scraps stuck to the grate. After coolering the butt I went back for a sample. OMG!!! It's like when I overheard a friend say one time, "It's like God touched my tongue!" :woohoo:

rsmdale

Glad you enjoyed your cookand welcome to the world of food that says"the best ever"

GOOD EATS AND GOOD FRIENDS

DALE