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My first low and slow...

Still a newbie, I've been using my LBGE for grilling - steaks, chicken, burgers.  Started an 8.5 pound Boston Butt last night.  I opted for the low and slow method to test my ability to maintain temp overnight.  I used the Mojo Pork recipe on nakedwiz.

I loaded up the firebox and threw in a few chunks of pecan wood.  I set up the maverick, installed the platesetter, and after the egg stabilized at 230 degrees I started the cook.  Oh, I also used a drip pan filled with apple juice and water.  For the first few hours I made only a couple of small adjustments until the temp was dialed in at 230.  I started the cook at 5:00 pm and by the time I went to bed at 11:30, the meat temp was at 145.  I woke up at 1:30, the alarm on the Maverick woke me up, the grill temp had fallen to 199 (I set the lower alarm at 200).  The meat temp was at 162.  When I went out to check the vents it was pouring rain.  I adjusted the top vent and went back to bed. I woke up at 4:30 this morning and the grill temp was 194 and the meat temp had fallen to 158.  It was still raining so I opened the bottom vent a little more. 

The grill temp recovered pretty quickly and at 9:am, 16 hours into the cook, The grill temp is 230 and meat is at 180.  I plan to pull the meat when it reaches 200.  I haven't opened the egg since the cook started.

What have I learned so far?  Patience - small adjustments will have an affect on the temps if you wait long enough. Also, I am surprised how long a full load of charcoal will last - 16 hours and going strong. If you are going to do a low and slow, the maverick is awesome! 

Here are a couple of pictures I took when I stared, I'll post more at the end of the cook.

Ringgold, Georgia


  • Nice. It's going to be great. Maverick is a great Eggcessory.
  • JohnInCarolinaJohnInCarolina Posts: 11,563
    Looks good!  I've done two butts so far on my BGE - both came out fantastic.  I haven't tried that Mojo Pork recipe so I'll be interested to hear how it comes out.  
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT

  • Little StevenLittle Steven Posts: 28,817
    If I do a low temp cook I set up a floor fan a few feet in front of the egg and set it on low speed. At temps below 250* the ash can clog the airflow more easily. I do have Digi q's but don't bother using them


    Caledon, ON


  • Hi54puttyHi54putty Posts: 1,872
    Congrats. Sounds great. You may want to try cooking at 275 dome on the next one. It will cook faster and there is no difference to the end product.
    Winston-Salem, NC 
  • Charlie tunaCharlie tuna Posts: 2,191
    Now let me ask you something ------  wouldn't it be easier to turbo cook this butt this afternoon while you enjoyed a liquid beverage, instead of getting up all night and going out in the rain??
  • lousubcaplousubcap Posts: 16,770

    Way to go-jump in and figure out the process.  Now you have a pretty good idea of how the BGE behaves so it is easy to venture into other ways to approach the same cook-turbo if that's your preference, or not.  I really like the mojo pork recipe from the whiz's site-it will be great.

    Probably the best finish-line indicator is when the bone clean pulls with little to no resistance-and that is somewhere around 200-205 usually.  Enjoy!

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • DMurfDMurf Posts: 481
    Congratulations! I remember my first overnight cook I kept on getting up to see where the temp was at and never had to make an adjustment, I run my low and slo at 250 dome. The first time I hit the stall it was a be worrisome but with the help of the forum I just sat it out and was rewarded. 

    I have not done a turbo butt yet but want to give it a go as the longest butt I have done took 20 hours to hit 200. Average is 16 to 18 hours which works well for me. 
    BBQ since 2010 - Oh my, what I was missing.
  • AltonAlton Posts: 468
    Pretty Fun Ain't it?? Look s good
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • kasclskascls Posts: 9
    The total cook time was nearly 20 hours and the grill temp was holding strong.  I ended up pulling the butt at 195 degrees.  I wrapped it in foil and towels and placed in a cooler.  We had errands to run and weren't going to eat until later so I figured I would let it rest for a while.  When I took it out the bone pulled out cleanly.  Here are pictures of the final results.

    Tasted great a was a big hit.  We baked potatoes and piled the pork on top - Yum.

    Next up:  Easter brisket!
    Ringgold, Georgia
  • henapplehenapple Posts: 15,986
    great job.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Great job, looks great! Keep up the Egging
    Go Dawgs! - Marietta, GA
  • YEMTreyYEMTrey Posts: 5,667
    How did you protect the Maverick while out in the rain?  Is your Egg area covered?
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • YEMTrey said:
    How did you protect the Maverick while out in the rain?  Is your Egg area covered?
    I just put my ceramic cap over it or stuff it in a zip lock bag if it's raining. Ceramic cap is a perfect fit and does not screw up the signal. The 732 is water resistant anyway. i've had it out in the rain overnight (accident) with no issues. 

    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • six_eggsix_egg Posts: 964
    Nice looking food. Great job.


    Texarkana, TX

  • Looks good, now on to the topic of the Maverick,  and no one said anything,  you should put foil on the leads or they can fail. Also try to keep them over the plate setter leg. Awesome cook. 
  • Also on the Turbo cook,  well read how to do it carefully lol or you might be my side kick. 
  • 500500 Posts: 2,724
    Way to break it in!  Welcome kascls!
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • kasclskascls Posts: 9
    I grabbed a bucket from the garage and covered the Maverick, good thing it wasn't windy.  I like the ceramic top idea!

    Ringgold, Georgia
  • Beautiful!

    no, not -that- one!
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