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First overnight butt

NewbbqerNewbbqer Posts: 78
edited October 2012 in EggHead Forum
Well doing my first overnight low and slow Boston butt. Put an 8 pound butt on about 20 minutes ago, heat stabilized around 255, with 5 chunks of apple wood mixed throughout. Everything was going great until five minutes ago it started raining. I am hoping it passes through quickly, as we are supposed to be getting cooler weather after it passes.


  • Mike8itMike8it Posts: 468
    Looking good. I see dowdy-ficklen as your aviator, do you live in Greenville?
  • No, I live 2.5 hors south. But I live in Greenville every weekend there is a home game!
  • Mike8itMike8it Posts: 468
    I hear ya! I live in Winterville and enjoy going to the games as well. Great tailgating and a great environment at the ECU games.
  • Love the tailgating! I always stop at the sheetz, I think in winterville? Met a real nice guy from winterville last week, he is the manager of the chic filet there. What I love most about the tailgating and the whole ecu environment is that it is very family friendly. Still bringing my big John gasser for tailgating. Debating on getting the hitch attachment for the egg!
  • Butt is still going. At 5 am the egg temp was down to 220 so I went out and stirred the coal around which brought the temp back up. Been in the stall for some time now. Hoping to see the meat temp start climbing shortly. It smells awesome in my backyard!
  • GriffinGriffin Posts: 7,673

    I've never found rain to affect any of my cooks in the Egg.

    If you feel rushed for time, bump that temp to 250 or even 275. I hardly ever go by dome temp anymore, but when I did I always cooked mine at 275. Cooks faster and comes out just as good, if not better.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Finished! Foiled, troweled, and in a cooler right now.
  • Ok, so unwrapped the butt and it was still piping hot. I pulled up on the bone and it came completely out, pure bone nothing attached. I hand pulled it with ease. The bark was tasty with the dizzy dust. The meat was the juiciest I've ever had. And I've cooked a lot of butts on my pull behind pig cooker. Love it!
  • TjcoleyTjcoley Posts: 3,528
    Great first success on the butt.  Looks good..
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • henapplehenapple Posts: 15,986
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Newbbqer, what temp was the meat when you removed it from the grill?
  • 200 degrees internal, rested FTC for about 4 hours.
  • henapplehenapple Posts: 15,986
    I just put one on...cross your fingers
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Good luck henapple, I've got a packer brisket going on Sunday afternoon.
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