Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Double First Timer today, Butt & ABT's

YYZegger
YYZegger Posts: 231
in EggHead Forum
So got up early today, 5am to get the Egg ready for my first Butt, took about an hour to get it to 250, then added the butt.
I waited until about 7am to go back to bed, assuming the egg was stable and holding 250 for the last hour, I went in for a nap.  While the cook was going well, it did rise to 300 when I came back out around 9:45am, made an adjustment and left it for the day.  All the talk about ABT's on this forum got me wanting to make some, so I walked to our local grocery store bought what I needed, and prepared them for later on.  I put them in the last hour of smoking, and they was amazing, I really like them!  The but was super tender, took it out around 205 degrees, noticed some areas are different temp in the butt with my thermometer, so I just averaged it out and pulled it out.  The bone slid out easily and cleanly, didnt get to foil and cooler it, but it turned out great anyways, not too smokey, nice and tender, nice balance between the two.  Took 13 hours total of smoking, 14 including getting egg ready.
Question, when there is no smoke coming out of the egg after many hours into the cook, I'm guessing its just not burning a chunk at that point?  I put my ash tool through the top and was able to knock a chunk onto the hot spot and it started to smoke up again,  this is normal correct?  Is there a preferred way of loading the egg before a long smoke?
Loving my Egg, thanks for all the help on this forum!  The picture order may be messed up, sorry!



Toronto, Canada  LBGE
· Share on FacebookShare on Twitter

Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Nailed it man.  
    On a long L&S I like to start with a clean egg.  I shop vac mine thru the bottom vent after stirring the old lump. Then I load lump and preferred wood chunks in. The wood chunks are in from down below all the way to the top to ensure good smoke throughout the cook. I load it up to the point it almost touches the bottom of the PS. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,938
    Great looking grub there, nice job on the two firsts
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,528
    Looks like it worked out very well, great cook. ABT's are a staple around our house, soft chorizo is the sausage choice. 
    From my perspective you don't need to see smoke to have smoke. The egg uses much less smoke wood than a kept;e, WSM or other smoker, the top vent can be clear and you still have some smoke, specially at low temps <300ºF. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • YYZegger
    YYZegger Posts: 231
    Thanks guy for the feedback!  I also took the shop vac so it was nice and clean in there.  I may need to arrange my lump and chunks better next time!  Can't wait for dinner leftovers tonight!
    Toronto, Canada  LBGE
    · Share on FacebookShare on Twitter

Categories