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First Cook with BBQ Guru - 10# Pork Butt

miahhough
miahhough Posts: 1
edited December 2011 in EggHead Forum

Sorry if this has already been discussed.  I did a quick search and didn't find anything.

 

I'm getting ready to use my new BBQ Guru (thanks to my beautiful wife)!  I have a 10# pork butt ready to go.  A few questions:

1)  do i use the guru to start the fire?  I usually use a mapp torch to get a few hot spots and then let it go.  Should i get the hot spots then put the fan on?

2)  where should i put the pit probe?  my first thougth was to connect it to the dome probe or should i put it on my v-rack?

3)  i was planning on setting the pit temp at 225 and meat temp at 190.  Is this about right?  \

Can't wait to let the Guru work all night while I sleep!!  Hope it's that easy.

 

Thanks for any help!!

 

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Comments

  • bigguy136
    bigguy136 Posts: 1,362

    I did a Stokers and I'm also setting up tonight with a boston butt. I put the pit temp 1" to 2" off the grate. As others have said when you have 225° at the dome and 190° at the grate, kind of hard to get meat core to 190°. I put the meat down and put the probe half way from the edge of the egg and meat. I've also read to always have 2" minimum from the meat.

    I use to use a leaf blower after a mapp torch but the fan on the Stokers does a nice job.

    I've been reading more posts saying 195° and that is my plan but 190° should work also.

     

    I think there are a few of us doing butts tonight. Should be a fun night on the forum as things come up.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • 2CanQ
    2CanQ Posts: 14
    Your on the right track.  I let the Egg get close to temp before I turn on the Guru then let it bring the Egg up the rest of the way.  The temp will drop when you first put the Butt in the Egg but the Guru will bring it back up to set temp.  It should bring it up and stay at the set temp but it is normal for it to over shoot the temp but then it will come back down and maintain.  I put the temp probe close to where the Pork Butt is clipped to the grate.  I also put the meat probe in the meaty section of the meat but make sure it is not next to or touching the bone.  225 to 230 is where I cook Pork Butts and 190 to 200 is where you want the meat temp.
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  • bluegrasstiger
    bluegrasstiger Posts: 145
    Agree with what has been posted so far.  I have trouble with 225 pit temp so I usually start at 235 for a couple of hours and then bump it to 250 and finish at 300 when internal hits 185, and pull of the grill at 195 internal.  Rest in foil as long as I can stand it then pull and eat!  Good stuff.

    I also get pit temp stabilized before starting the Guru...just so the fan doesn't run so much.
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