First Butt Roast

Unknown

My first Boston butt started about an hour ago. An Egg owner of less than two months I have learned much reading this forum. We'll see how much tomorrow. Just gotta love the Egg, everything else I've done on it (Chicken, Cornish Hens, Turkey, Ribs, veggies etc.) has been so fantastic I just had to make the plunge and do the low and slow burn of a nice piece of pork. I started a bit hot at 275 but I'm now down to 220 and smokin' nice with the old hickory chips. Thanks to all who have contributed to this forum in helping me on my first "low and slow" cook. [p][p]

eggor

eggnovice,
first best of luck, and youve already seen the power of the egg. but be careful it doesnt sound like the temp is stable. keep an eye on it for the next couple hours to make sure it doesnt die or flame up. go easy on the adjustments and wait to see what happens. a very minor adjustment can make a big diff if you go to bed and aint watchin. not an eggspert still learning myself.[p]Scott

Unknown

eggor,
Right you are. While I took the time to post and jump into the shower (my wife prefers I don't enter the bed smelling like smoked hubby or BBQ) my temp dropped to 170. Now I'll adjust and sit and wait, adjust and wait again etc. Hopefully sometime tomorrow afternoon or evening I might be able to have some pulled pork. I appreciate your input. [p]I'm cooking this on trust that my dome temp is accurate (yes i tested and calibrated it) because I don't have a remote temp guage. Sometime tommorow afternoon I'll stick the instant read thermometer in and see where i am. Keeping my fingers crossed... Hoping for the best, prepared for the worst.[p]
Thanks!

ChefRD

eggnovice,
Hello, and I'm sure you'll be having some fine chow tomorrow.
I think its easier to maintain between 250~275 dome temp on the overnite cooks. The butt will be fine with these temps and the fire will go out less often. So if you stabilize (or at least think it is ) it at 250~260, then I would just leave it alone and let it rip!
Thats the temp I normally use and I almost never have a problem with the fire going out. [p]One other thing, Get a Polder type thermometer to read the temp of the meat. I turn the dial toward the sliding glass door and I can just flip on the outside light and read the meat temp from inside if its dark.[p]I have the remote Maverick thermo also that I sometimes use, but with its "instant" updating, it seems to cause me more concern because it seems to always be creeping up or down and that makes me 'fiddle' with the dampers more than I would when I just rely on the dome thermo alone.
So now I use it very little actually, but it is a nice 'gadget' to have [p]HTH,
later,
ron.
[p]

Unknown

eggor,
I've stablized at 230. Time to do some snoring and aggravate my wife, she just loves the snoring routine. Thanks for all that will support me after my wife decides to file for divorce. Maybe, just maybe, if this turns out to be tasty she will keep me around for awhile. Maybe? Heck, it doesn't hurt to have hopes. If not I still have the BGE, right?[p]
Nite!