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Need help!!!! ... First timer

Pmnaylor1986
Pmnaylor1986 Posts: 7
in EggHead Forum
Alright guys so I put my monster butt/ shoulder - whatever the butcher shop gave me when I asked for a pork butt... It's 11lbs and has the bone/bones 
I'm cooking on a XL BGE and I filled the entire firebox area up with lump and threw some apple chunks in there too ... Have the plate setter -legs up and a make shift drip pan that I had put ice in which turned into water --- go figure lol

The main question is that I'm sitting at a steady dome temp of 250* and I've currently got an internal of 130* it's been on for 4hours now and I feel like it's cooking really fast!!! ... Advice and pointers please! 
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Comments

  • Pmnaylor1986
    Pmnaylor1986 Posts: 7
    Sorry here are a couple pictures of the beginning 
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  • Hotch
    Hotch Posts: 3,564
    Welcome. Did you check your calibration on the dome thermometer?
    I just finished a 11lb. butt. Put it on last night at 9:00, took it off at 1:00pm. Steady at 250 at the grid. You should be good. It will hit the stall around 150 or so. Just let it ride till 195 IT then probe for tenderness. Should probe like butter when done.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • jeffwit
    jeffwit Posts: 1,348
    It'll stall here in a bit, and then you will wonder why it's taking so long to cook. ;) Sounds like you are right on track. One thing to watch out for is a spike in temp when the water in your pan evaporates. Water pans aren't necessary in the ceramic cookers. There's nothing really wrong with them, you just don't really need one because the egg does such a good job holding in moisture
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • lousubcap
    lousubcap Posts: 36,899
    No worries-patience is the watch-word.  You will hit the stall somewhere around 160*F or so and it will likely take hours to clear that hurdle. (And the temperature may drop a few degrees during the process).   Now if you want to eat this hunk of pig today it will easily be pushing around mid-night for that event.
    FWIW- water/ice or any liquid in an air-gapped (key word) drip pan will artificially depress your cooking temp as the liquid is a heat-sink.  As long as you have liquid you are fine but should the liquid evaporate then so does the heat sink and your cook temp will rise.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • blasting
    blasting Posts: 6,262

    Welcome.  It will slow down soon, and then about 170 it will appear to stop.  Just have a beer and watch your egg work.

    Phoenix 
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  • Ladeback69
    Ladeback69 Posts: 4,484
    It will hit a stall at around 140 to 160 that could last a few hours.  When do you bed it?  At 250,i have had them be done in at a pound an hour or longer.  If it hits a stall at 140 to 160, you could crank it up to get done or wrap in foil and take it to 350 to get it done.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SciAggie
    SciAggie Posts: 6,481
    Good advice above. Have an adult beverage. Part of egging is learning to chillax - we're just cooking here. Don't panic. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • REMtx
    REMtx Posts: 63
    Its gonna go real fast at first, then when it hits the stall it is going to be much slower. If it cooks ahead of time, just wrap in foil, towels, and place in a cooler. 
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  • Pmnaylor1986
    Pmnaylor1986 Posts: 7
    Thank you everyone ... Beer has been my bbq partner as always!!! We don't intend to eat this till about noon time tomorrow.
    everything I had read said 1.5-2hr/ lbs which I assumed at the soonest I would be ready at 3am .... Was hoping for the 2hrs so I got a full nights sleep .... 

    Im running the cyberq wifi ... So I'm not too worried about changing temps as my little fan will do its job!!! Beer 30 it is 

    thanks again and I'll post photos when she comes out .. Prior to FTC 
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  • Hotch
    Hotch Posts: 3,564
    You can hold it for 3-4 hours if you FTC it in pre heated cooler. Pack it full of towels. Do not pull it till you are ready to serve. If you pull it then try to FTC it will dry out. 
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Foghorn
    Foghorn Posts: 10,228
    When you think of the rate of temperature change, think of it in the context of the temperature difference between the meat and the cooker.  If the meat is 40 degrees when you put it on a 250 degree smoker, the difference between the two is 210 degrees - so a fairly rapid rise can be expected. 

    The stall is its own animal.  But after the stall, for example when the meat is at 180 if the egg is still at 250 that is only a 70 degree difference so the rate of rise of meat temp will be slower than it was at the beginning of the cook.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • MaskedMarvel
    MaskedMarvel Posts: 3,453
    That's a dog butt in that last pic. :) 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Pmnaylor1986
    Pmnaylor1986 Posts: 7
    Ok so I'm chill and the egg it is doing exactly as everyone said ... Sitting at about 160 meat temp on both sides of the butt ... 

    How long can I leave it FTC ... I have a feeling it's going to be done too early ... We are planning on digging in at 12ET tomorrow ... 

    Should i I lower the dome temp? Need some more pointers !!

    thanks everyone for the assistance... 
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  • Hotch
    Hotch Posts: 3,564
    edited July 2016
    I have had a butt FTC for 4-5 hours, in a preheated cooler, and was still to hot to pull with my nitrile gloves.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • RedSkip
    RedSkip Posts: 1,400
    Check your oven too, some go down as low as 170F.  You can always put it in there too to hold for longer periods.  Add some apple juice, ACV, or a mix of both and it will hold nicer for hours.


    Large BGE - McDonald, PA
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  • Dos_Eggys
    Dos_Eggys Posts: 31
    Welcome to the forum and BGE life. Butts/Picnics are very forgiving. After doing some low and slow, and turbo....I do all of my turbo now. 300-325, indirect w/ setter installed. Pan full of ACV (apple cider vinegar/Water) with apple wood on the lump. Place rubbed (of your choice) butt/shoulder on rack and let it go. I spray with either ACV or a wheat/hoppy beer every 30-45 minutes. Run it till it reads 195-200 internal. (I typically buy bone in picnics) Remove, wrap in foil/towel and place in a cooler for 90 minutes min. When ready to serve, remove and it will pull like like butter. 

    Good thing about going turbo...it runs right through stall. No worries.

    Everyone is different, you will find your groove. That is the best part of owning an egg...all the practice and experimentation! Good luck....have fun!
    KAB, DOT, Grill Grates, Smokeware Cap
    Picnic Shoulder Addict - Huntley, IL
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Good advice from the other Eggheads.  Welcome to the forum.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Patience Grasshopper
    New Albany, Ohio 

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