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Unknown
Unknown
edited November -0001 in EggHead Forum
Just got the lrg egg home about an hour ago, set it up, got a fire going, and a 5 lb butt on at ~275 - 300. I'm working on getting the temp down to between 225 and 250 by slowly closing top an bottom vents every ten minutes or so. Butt's been on about 20 minutes right now. How long do I need to let it go before I stick it with a thermometer to check for doneness?[p]Thanks.
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Comments

  • eggor
    eggor Posts: 777
    Steve_in _Md,[p]stick a thermometer in it now if you want, don't plan on peeking at it for at least 6 hours, when did you plan on eating?[p]Scott

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  • Unknown
    Unknown
    eggor,[p]Don't really care when -- just wanted to cook something right away. We'll probably nibble at it later tonight if it done and have it tommorow.[p]I've been waiting to get one of these for about 5 years! Finally did it!

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  • Darnoc
    Darnoc Posts: 2,661
    SteveBring temp down at 225 if you can.Takes a little practice.Check it around 7am on Sunday. I assume you are cooking indirect.
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  • Unknown
    Unknown
    darnoc,[p]Indirect? I put the butt on a roasting rack and the roasting rack on a foil covered pizza pan.
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  • Darnoc
    Darnoc Posts: 2,661
    Steve_in_Md,
    That is indirect.Visit Naked Whiz web site on pork buts. It can be an involved process.Hope you had a full load of lump in the egg.I assume you are going for pulled pork.A worth whle investment would be a place setter.
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  • SyraQ
    SyraQ Posts: 95
    Steve_in _Md,
    Do you have a pizza stone? At least putting your drip pan on that would be indirect, sort of.

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  • Darnoc
    Darnoc Posts: 2,661
    Steve_in_Md,
    First rule is to get your egg up to temp before you start your cook.This will normally take 30 to 50 min before the temp will get settled.The great advantage of the egg is when you get your desired temp it will usually hang in there if the fire box is clean for proper air flow.
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  • Unknown
    Unknown
    darnoc,[p]
    Thanks for the tips![p]I thought the platesetter was primarily for cooking breads and pizza. I can see now where it would be a benefit.[p]Will I need to reload the fire box later tonight? I have the egg at around 250 right now and trying to get down closer to 225. I started with the firebox 3/4 full.
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  • Darnoc
    Darnoc Posts: 2,661
    Steve_in_Md,
    Most likely you will.What kind of lump did you use? With the egg you can fill it up to the top of the fire ring,when the cook is done shut it down and there will be enough lump for the next days cook.DONT SKIMP ON THE LUMP.
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  • Darnoc
    Darnoc Posts: 2,661
    Steve_in_Md,
    I would add five or six large hunks of lump.Place setter legs up indirect.legs down pizza.What kind of lump is in the egg?
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  • Unknown
    Unknown
    darnoc,[p]The dealer gave me a bag of BGE lump to get started with.
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  • Darnoc
    Darnoc Posts: 2,661
    Steve_in_Md,
    You should be ok.If temp is stable now it should hang in there for the rest of the night.
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  • stike
    stike Posts: 15,597
    Steve_in_Md,
    still, might wanna quick lift out the grid, double the amount of lump in there, and stir it once or twice quick before putting the meat back on.[p]3/4 of a firebox is a bit thin for an all-nighter. don't put in the biggest pieces, by the way, when you add the lump. medium sized is about right
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
    stike,[p]Thanks for the tip -- I'm thinking that's what I'll do about an hour before I turn in. I assume there's nothing particularly special about adding the lump -- just pour it in on top, right?

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  • Darnoc
    Darnoc Posts: 2,661
    Steve_in_Md,
    Put in middle of egg.What part of Md. do yor reside?
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  • Unknown
    Unknown
    darnoc,
    Emmitsburg -- north of frederick, just south of Gettysburg (about 6 miles)
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  • stike
    stike Posts: 15,597
    Steve_in_Md,
    stir it in, and do it a couple hours earlier. that way if anything goes kerflooey, you will be up to know.
    ed egli avea del cul fatto trombetta -Dante
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  • hayhonker
    hayhonker Posts: 576
    Steve_in_Md,
    Well hello neighbor eggor. I'm in Westminster. I believe we're the only two in this part of the state. I spent last Saturday at the Ott House, so I'm told.....

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  • Unknown
    Unknown
    hayhonker,[p]The Ott . . . . interesting place.[p]I like to eat at Baughers when we end up in Westminster for what ever reason.[p]

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  • Unknown
    Unknown
    Steve_in_Md,
    I've had a placesetter for a year and I used it once to bake a pizza (pizza didn't come out greaT) and today is the first time I have used it since as I am also cooking a 5lb butt. I'm a couple hours away, floating at 177 meat temp. Can't wait! Hang around this forum as these guys really know what they are doing.
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  • Haggis
    Haggis Posts: 998
    Steve_in_Md,[p]Well, Neither of you are terribly far from those of us in southern montgomery county . . .
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  • Darnoc
    Darnoc Posts: 2,661
    Steve_in_Md,
    Is that pork pulled yet!
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  • Unknown
    Unknown
    darnoc,[p]Pulled it at 7 this morning. Egg was down to about 180. Had plenty of lump left but newspaper underneath (between the lump and the firebox) must have blocked the air flow enough to mostly smother the fire. Opening the lid restarted it right away so I know it didn't go totally out. The pork was outstanding. Best I've ever made. Don't know why I waited so long to buy the egg.[p]Thanks again for all the advice!
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  • Darnoc
    Darnoc Posts: 2,661
    Steve_in_Md,
    Dont ever bunch paper to start the lump.Get yourself a chimney starter about ten bucks. Or get a Mapp torch from any large hardware store.All of that ash will restrict air flow and totally mess up your cook.Have to keep grate clear and free to control temp.Glad it turned out ok.This is a great site to find very usefull information.
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  • Haggis
    Haggis Posts: 998
    Steve_in_Md,[p]Not sure I'd be quite as strong as Darnoc in condemning newspaper since I did that successfully on many of my early cooks. But, that aside, its not unusual for the fire to decline over time - sometimes the center will burn without fully starting the lump on the sides. Several forum members use bent wire rods to poke the holes or jiggle the lump from the lower air vent, causing the same effect you got by opening the top.
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