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First Blade Boston Butt - Might be a Turbo

KC_Steve
KC_Steve Posts: 56
edited October 2016 in EggHead Forum
My first attempt at pulled pork this morning on my MBGE:
  • 8 lb. Blade
  • Cap down
  • Mustard base (lightly done) with Dizzy Dust
  • Blues Hog lump
  • Handful of soaked apple chunks
  • Indirect via platesetter and drip pan that are below grate.  Cooking on grate.
  • Lower vent open to allow 1 cm of air-flow.  Daisy wheel less than 50%
90 minutes in, the dome reads 250-ish, but my grate-level probe reads 350. The temps are stable, so I am not going to mess with it.  The probe is near the edge of the grate, so I assume that is the hottest point.  I'll pull it when the internal temp reads around 195.

I completely vacuumed the egg inside and out yesterday, so I wouldn't have to worry about that.  My only concern is if I added enough lump.  I think that I filled it to the top of the fire box, but now I don't remember.  I guess that I can always finish it off in the oven if I run out of fuel.  Fingers crossed!



L, M - Kansas City
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Comments

  • Mickey
    Mickey Posts: 19,768
    I like to turbo faster and use 350. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • JethroVA
    JethroVA Posts: 1,251
    Looks like you are set for success @KC_Steve.  I find that the temp will climb as the egg recovers from the big slug of cold butt you plopped in there.  But I'm with Mickey.  I go for 350 as a targeted and end up with 7-8 hour cooks.
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • KC_Steve
    KC_Steve Posts: 56
    edited October 2016
    The dome temp has stayed consistent, but the grate temp has dropped and hopefully stabilized to 268.  I was wrong before, but hopefully I have it correct now.  :)
    L, M - Kansas City
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  • KC_Steve
    KC_Steve Posts: 56
    Mickey said:
    I like to turbo faster and use 350. 
    Yeah, I wasn't sure to turbo or not.  This is my first attempt and it started hotter than I expected, so I was just going to go with whenever it stabilized.  At first I thought that would be well over 300, but it now looks like 270 is my number for today.  I'm just happy that the dome and grate now match and it is above 200 and below 400.
    L, M - Kansas City
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    270 will deliver great results. Eventually you'll want to try one turbo and another at 250 and figure out for yourself whether the difference is worth the extra cooking time or not. You'll enjoy it either way. It's a better vs. best question for me and time is often a consideration. Can't wait to see the finished product.
    Stillwater, MN
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  • RedSkip
    RedSkip Posts: 1,400
    270 is a good temp, let it ride if you have time.
    Large BGE - McDonald, PA
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  • KC_Steve
    KC_Steve Posts: 56
    I knew that I should have filled it more, because my Egg temp dropped a little while ago.  This will give me time to search the forum on longer cooks with a Medium.

    The good news is that I have an oven that works like a champ.  On to Plan B to finish this.

    L, M - Kansas City
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  • tikigriller
    tikigriller Posts: 1,389
    Why not just add more lump?
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • KC_Steve
    KC_Steve Posts: 56
    tikigriller said:
    Why not just add more lump?
    I debated about adding more lump, but I opted to try to get it over the finish line via the oven.  Maybe it wouldn't have impacted the taste at this point, but I was concerned that adding more lump would get it smokey.  It looks and smells perfect already.  I've already made one mistake today and I didn't want to make another.  ;)
    L, M - Kansas City
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  • tikigriller
    tikigriller Posts: 1,389
    Probably a good call.
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Mickey
    Mickey Posts: 19,768
    Hay, I'm old and have no wires at all on my Eggs. Watch your temp on the dome and use your Thermapen for the meat. Trying to watch the upper and lower temps will make you stop drinking.  
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • KC_Steve
    KC_Steve Posts: 56
    Mickey said:
    Hay, I'm old and have no wires at all on my Eggs. Watch your temp on the dome and use your Thermapen for the meat. Trying to watch the upper and lower temps will make you stop drinking.  
    Yeah, I picked-up a knock-off (Javelin) that I've used since getting my BGE this summer.  I like it.
    L, M - Kansas City
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  • AVEngineer
    AVEngineer Posts: 120
    I can usually load up my medium with enough lump to do a 14-15 hr cook with the temp hanging around 250. I did my first overnighter last night and fired up my egg at 5 pm and shut it down at 8 am. I have not pulled the platesetter yo see what is left but I'm sure there is some lump in there. 

    How did it turn out?  
    Medium BGE , iGrill2
    Virginia Beach, VA
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  • KC_Steve
    KC_Steve Posts: 56
    So, the butt easily pulled apart using the Bear Paws.  I tried it, but it needed some seasoning.  I put it on a sandwich with some salt, pepper, a pickle and my favorite sauce and it made a huge difference.  Added some coleslaw and tots.  I should've invited friends over, because this made a lot of meat.
    L, M - Kansas City
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  • KC_Steve
    KC_Steve Posts: 56
    edited October 2016
    AVEngineer said:
    I can usually load up my medium with enough lump to do a 14-15 hr cook with the temp hanging around 250. I did my first overnighter last night and fired up my egg at 5 pm and shut it down at 8 am. I have not pulled the platesetter yo see what is left but I'm sure there is some lump in there. 

    How did it turn out?  
    I did not not pay attention when adding lump.  I was too focused on getting the apple chunks in that I failed to add sufficient lump.  I don't remember, but I'm guessing that I maybe had it to the top of the fire box.  New lump, but not enough.  Lesson learned.

    Glad to hear that you have success with your Medium,  How far did you fill yours?  Up the fire ring?  Should I have organized it a bit to pack it in a bit?  Thanks for any tips.
    L, M - Kansas City
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  • AVEngineer
    AVEngineer Posts: 120
    KC_Steve said:
    AVEngineer said:
    I can usually load up my medium with enough lump to do a 14-15 hr cook with the temp hanging around 250. I did my first overnighter last night and fired up my egg at 5 pm and shut it down at 8 am. I have not pulled the platesetter yo see what is left but I'm sure there is some lump in there. 

    How did it turn out?  
    I did not not pay attention when adding lump.  I was too focused on getting the apple chunks in that I failed to add sufficient lump.  I don't remember, but I'm guessing that I maybe had it to the top of the fire box.  New lump, but not enough.  Lesson learned.

    Glad to hear that you have success with your Medium,  How far did you fill yours?  Up the fire ring?  Should I have organized it a bit to pack it in a bit?  Thanks for any tips.
    For longer cooks I have filled it up to within an inch of the fire ring. You do have to be careful when you set the platesetter in if there are flames, I use a lifter and don't have an issue. Also you can cook a 14 lb brisket you just have to seperate the point and the flat.  If you want dual level cooking then you will need get creative and make your own. 
    Medium BGE , iGrill2
    Virginia Beach, VA
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