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Butt on BGE

TarheelinvaTarheelinva Posts: 1
edited December 2011 in Root
Going to cook first Butt on my new BGE this evening. I've read many of
the discussion on recent Butt cooks. Looks like maintaining 240-250
DOME temp, fill fire ring with charcoal, don't worry about the "plateau"
and allowing roughly 2 hrs per pound to reach the 195 sweet spot. Any
other advice for the first timer

Comments

  • bigguy136bigguy136 Posts: 1,161
    Don't stress over it. After all the reading and help from pthers here, my first butt is 16 hours in and looking good. Maybe a drip pan with solution to keep drippings from burning?

    Big Lake, Minnesota

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

  • Hungry JoeHungry Joe Posts: 1,538
    I find having a six pack of my favorite brew on hand helps. Other then that you should be good to go. I think it's nearly impossible to totally relax on a maiden overnighter so plan on getting up at least once in the middle of the night to check your temperature.
  • lousubcaplousubcap Posts: 16,499
    +1 with bigguy136 on the "don't stress"-and don't spend too much time chasing temps-270+/- 30*F works as butt is very forgiving. Allow for at least an hour of wrap and pack in HDAF and couple of towels in a cooler once off the BGE. (That wrap and pack setup will hold temps for a good 4 hours if needed before pulling).
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Are there any exceptions to the 2 hour per pound rule? Does this break down for smaller butts? I did a 4 pound boneless butt last weekend at 225 and it took over 14 hours to hit 195.

    I am going at it again this weekend with a 7 pound bone-in and am not sure how to judge the time. I will try to raise the temp a little base on the above advice, so should I just ignore my last smoke and stick to a 2 hour per pound estimate?
  • Hungry JoeHungry Joe Posts: 1,538
    Each piece of meat can be different. One time I put 3 pretty equal size
    butts on around 8 PM. All of them were around 8 # or so. The next
    morning one was ready to come off by 7 AM. The other two came off
    around 1 or 2 in the afternoon. That is an extreme example but reading
    these forums for years I've seen enough stories to come to the
    conclusion that you never really know until its done.
  • I cook by temp and leave a 4touch hour window before serving. Just pull and rest in a cooler
  • bigguy136bigguy136 Posts: 1,161
    Are there any exceptions to the 2 hour per pound rule? Does this break down for smaller butts? I did a 4 pound boneless butt last weekend at 225 and it took over 14 hours to hit 195.

    I am going at it again this weekend with a 7 pound bone-in and am not sure how to judge the time. I will try to raise the temp a little base on the above advice, so should I just ignore my last smoke and stick to a 2 hour per pound estimate?




    I put on a 7 lb boston butt at 11:00 PM and grate temp of 225°. At 3:00 (16 hrs) I was at 158° so I bumped up the grate temp to 265°. Now at 17.5 hours, I'm at 178°. I have another 2 hours before I need to pull it so I hope it gets done in time.

    I'm using a Stoker and the grate temps are fairly consistent

    Big Lake, Minnesota

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

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