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First butt tomorrow

tclamberth
tclamberth Posts: 162
in EggHead Forum
Plan to get a 9-10 lb butt and cook around 225. How long should I anticipate it taking? Going to use meathead Memphis rub people
on here have talked about.

i will have some friends coming over around 6 so think I want to pull it around 4:30.This will be my first big smoke on the egg so I'm excited.

pics to come starting tonight 
Memphis raised me, T-Town made me...Aint never been nothing but a winner
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Comments

  • jabam
    jabam Posts: 1,829
    @225 I would put in on around 3 AM. Better to be done early and FTC, than be late. Good luck! waiting patiently for the results.
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • bgebrent
    bgebrent Posts: 19,636
    1.5-2 hours per pound at that temp.  You could bump the temp to say 275 and get done sooner.  Good luck!
    Sandy Springs & Dawsonville Ga
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  • pab
    pab Posts: 273
    From the number of posts you have I'm guessing you are a new egger. 225 is a relatively difficult temperature to maintain without a pit controller, though not impossible. The egg seems to do better around 250/275* and doesn't affect the quality of the cook and actually speeds up the process. When I started with my egg I was a 225* guy as well, probably because most of what I had read and heard said it was the optimum temp for low and slows. I do agree with @jabam about starting earlier to reduce you stress and FTC if necessary. If you do decide to go for 225* you can always bump the temp to 300* if you are getting close on time. Pork butt is a very hard cook to mess up. Have fun and good luck.
    Nerk Ahia LBGE
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  • tclamberth
    tclamberth Posts: 162
    I got a cyber q so that will help with the temp. I will say though...I cooked some burgers at 225 the other night just messing around playing with the new toy and even though I set the cyber q to 225...it ended up hovering around 245 near the end of the cook. 

    Whats the time per per pound for 
    250
    275
    Memphis raised me, T-Town made me...Aint never been nothing but a winner
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  • lousubcap
    lousubcap Posts: 36,894
    The pig drives the cook but I plan for around 1.25-1.5 hrs/lb at the 260+/- range on the calibrated dome thermo.  As above, aim to finish early so you are not stressing trying to punch it home.  You can dial the temp up into the low 300's if necessary.  Also, you can FTC for hours with no issues.

    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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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    You will do well but like others said, you may want to start earlier or bump the temp. Butts are the very forgiving and hard to mess up.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • JethroVA
    JethroVA Posts: 1,251
    Bump your temp to 300
    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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  • dlegare
    dlegare Posts: 3
    I've done 2 butts so far on my egg.  The first cooked for about 15 hrs and was only 178degrees when i pulled it.  Turned out pretty good.  The 2nd was about 8.5lbs and took 26hours using a CrberQ. Both butts cooked at 225degrees.  BTW the second one was AMAZING!  Great flavor, moist and tender but surprisingly not mushy for such a long cook.  
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  • tclamberth
    tclamberth Posts: 162
    I may put it on tonight around midnight at 225 and let it roll all night and then tomorrow morning see where we are.

    The RTIC i ordered will be in today, so i have a nice new cooler to break in
    Memphis raised me, T-Town made me...Aint never been nothing but a winner
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    225 for me is always 2 - 2.25 hrs per pound
    Milton, GA 
    XL BGE & FB300
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  • tclamberth
    tclamberth Posts: 162
    if i fill the bowl with charcoal will i have an issue cooking it that long?
    Memphis raised me, T-Town made me...Aint never been nothing but a winner
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  • Eggaroo
    Eggaroo Posts: 417
    tclamberth said:
    I may put it on tonight around midnight at 225 and let it roll all night and then tomorrow morning see where we are.

    The RTIC i ordered will be in today, so i have a nice new cooler to break in
    That's what I would do if you want to do it at 225.

    tclamberth said:
    if i fill the bowl with charcoal will i have an issue cooking it that long?
    No.
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
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  • lousubcap
    lousubcap Posts: 36,894
    In the interest of clarity-fill to the top of the ring (well above the fire-box), allowing enough room for your heat deflector.  You almost double your lump load quantity going from the top of the fire-box to the top of the ring.  FWIW-
    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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  • SmokingPiney
    SmokingPiney Posts: 2,319
    I used to do butts very low and very slow, but I've converted to turbo -  325 to 350 pit temp. They turn out just as moist and tender as a low temp long cook, in much less time. 

    Living the good life smoking and joking
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  • lousubcap
    lousubcap Posts: 36,894
    @SmokingPiney- the results may be the same but you have significantly decreased the adult supervisory beverage eggscape time and that's a major downside.  
    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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  • SmokingPiney
    SmokingPiney Posts: 2,319
    lousubcap said:
    @SmokingPiney- the results may be the same but you have significantly decreased the adult supervisory beverage eggscape time and that's a major downside.  
    LOL! I never considered that.  =)
    Living the good life smoking and joking
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  • Skrullb
    Skrullb Posts: 666
    I'm amazed at how many times I've seen people say a butt takes 15+! I've done a bunch at temps no higher than 275-300 and never, ever have I had one that took that long. Most o mine are done in 8 sometimes 10. I saw up there 25 hours...that blows my mind. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Prowe
    Prowe Posts: 26
    Skrullb said:
    I'm amazed at how many times I've seen people say a butt takes 15+! I've done a bunch at temps no higher than 275-300 and never, ever have I had one that took that long. Most o mine are done in 8 sometimes 10. I saw up there 25 hours...that blows my mind. 
    I think that must be a type-o. Have never heard of a 8.5 lb butt taking anywhere near that long.
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  • ChrisSonn23
    ChrisSonn23 Posts: 280
    I've done two 9+ lb pork butts within the last 2 weeks. I go indirect at 275 until it reaches 180. Then foil til 200 (occasionally bumping up the temp to get to 200). Pull off the put in cooler with towels to rest. I put mine on at 7:30 and pulled it around 4:45. Let it rest and it was ready to go about 6. Buddy told me it tasted better than the local bbq place he goes to. 
    BGE Dealer and EggHead since 2013. Find our company on Facebook
    Large BGE
    Waterloo, IL
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  • Kjunbob
    Kjunbob Posts: 118
    lousubcap said:
    In the interest of clarity-fill to the top of the ring (well above the fire-box), allowing enough room for your heat deflector.  You almost double your lump load quantity going from the top of the fire-box to the top of the ring.  FWIW-
    Totally agree with this.  I did my first butt a week or so ago, and towards the end of the cook, I couldn't get it anywhere near the target range of 195 to 200, in spite of trying to raise the dome temp, the dome temp wouldn't go up.  Some of the butt was rather loose, but I could tell that some of it (near the bone) wasn't done enough yet to be pulled apart and tender.  So, I pulled it from the egg, wrapped it in foil and finished it in the oven.  After things cooled I discovered the problem... I was almost out of fuel, not having put enough in to begin with. It came out good, but this was the second time I was disappointed by not putting in enough in the beginning.  It won't happen a third time.
    Large Egg.  New Orleans Area
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  • tclamberth
    tclamberth Posts: 162
    Thanks for all the responses. Just picked up a 10 pounder and am looking forward to seeing how this turns out. 

    Stil not not sure if I will put on tonight or early tomorrow morning
    Memphis raised me, T-Town made me...Aint never been nothing but a winner
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  • Terrebandit
    Terrebandit Posts: 1,750
    It makes no sense to cook a pork butt at 225 as opposed to 250, or even higher. No difference in taste, texture, or bark. 
    Dave - Austin, TX
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  • tclamberth
    tclamberth Posts: 162
    Forgot to get before pictures but I got some snapchats.

    pit probe wasn't reading correctly at first so grill got hotter than I wanted but got it back down and threw it on about 5:45. Cooking at 250 so we will see how this goes 
    Memphis raised me, T-Town made me...Aint never been nothing but a winner
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  • Mikeymise
    Mikeymise Posts: 53
    Did my first butt last weekend.  Just shy of 9lbs.  Grill probe read 235f.  Egg therm read 225ish.  Took 9hrs for 195 internal, plus two hour rest.  Truly perfect!  Can't believe it shredded easily with two dinner forks.  Someone here summed it up best: butts are very forgiving.  Enjoy.
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  • tclamberth
    tclamberth Posts: 162
    After 7 hours I'm sitting at 158 IT...gonna bump to 275 and FTC when it gets to 200 IT
    Memphis raised me, T-Town made me...Aint never been nothing but a winner
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  • tclamberth
    tclamberth Posts: 162
    Need a little advice...

    1 probe is at 185

    other 2 are both at 165

    should I turn shoulder or just ride it out and let 1st probe get to around 205 which would put other two at 185?
    Memphis raised me, T-Town made me...Aint never been nothing but a winner
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  • lousubcap
    lousubcap Posts: 36,894
    Just go til the whole things probes "like buttah".  That will be in the low 200's.  The back of the BGE nearest the hinge is generally the hottest temperature cook area so you may want to orient the cooler part that way if not already. FWIW-
    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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