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Nathanogle51
Nathanogle51 Posts: 52
in EggHead Forum
I started smoking a Boston butt last night at about 11pm and stabilized the temp around 230. I checked this morning around 6:30am and the dome temp had dropped to just below 200. I underestimated the awesome power of the Large BGE and took the daisy wheel completely off to get the temps back up while I wrapped my butt in foil. Now, the temp is stuck around 300 with all vents shut. I took the butt off and placed it in the oven at 235 until I get the BGE temp recalibrate. Suggestions on how to lower the temp?
Dec. 2016: Large BGE
Covington, GA via Rocky Top, TN
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Comments

  • RedSkip
    RedSkip Posts: 1,400
    edited April 2017
    Foil pan with ice/water.  The water will suck the heat out of the system.  Once lower, remove the water pan and replace the meat - if you go this route.

    My plan would be, 300 F is no big deal, put it back on.  And just crack the vents, don't shut the vents as for shutting will produce nasty flavors.  The cracked egg vents will slowly lower the temps while providing good flavors.

    Lastly, my dome temp at 300F is 265-270F at the grate (where the meat is).  Many people on here cook butts at 300+ on the dome.


    Large BGE - McDonald, PA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Just keep the vents closed almost completely and give it a little time. It will drop. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Nathanogle51
    Nathanogle51 Posts: 52
    Thanks! What an awesome resource/community! I added some water and ice to my drip pans and its back down to around 240. Perhaps I'm overly committed to low and slow, but I sure do appreciate the help and feedback!
    Dec. 2016: Large BGE
    Covington, GA via Rocky Top, TN
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  • JohnInCarolina
    JohnInCarolina Posts: 34,769
    The Butt has picked up basically all the smoke it is going to at this point. If you like the bark you have, you can actually keep it wrapped in foil and finish it in the oven.

    Actually, if you're keeping it in foil, there is little added by keeping it on your Egg.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Nathanogle51 said:
    I started smoking a Boston butt last night at about 11pm and stabilized the temp around 230. 
    If I'm doin a low n slow I let the egg stabilize for at least 1hr of no temp movements before I put the protien on    Anytime I don't do this it seems my temps are all over the place.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Hans61
    Hans61 Posts: 3,901
    FWIW I usually get my temp 270ish if I'm leaving it for the night. 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Nathanogle51
    Nathanogle51 Posts: 52
    JohnInCarolina said:
    The Butt has picked up basically all the smoke it is going to at this point. If you like the bark you have, you can actually keep it wrapped in foil and finish it in the oven.

    Actually, if you're keeping it in foil, there is little added by keeping it on your Egg.

    I would if the wife wasn't worried about me making the house smell for weeks!

    Dec. 2016: Large BGE
    Covington, GA via Rocky Top, TN
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  • JohnInCarolina
    JohnInCarolina Posts: 34,769
    @Nathanogle51 - ha!  I know how that goes!

    But seriously, if it's wrapped in foil the only thing you'll smell is good pork being cooked, and trust me that smell is absolutely amazing.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Rte1985
    Rte1985 Posts: 304
    My temp always drops over night to about 200.  I bump it up a notch to let it creep back up.  But I do agree with pp... I'm fine at 300 and would shut the egg down to a crack on both ends and let it settle down.  I'm in no rush to get the perfect temp.  I give everything time when it comes to a low n slow
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Hans61 said:
    FWIW I usually get my temp 270ish if I'm leaving it for the night. 

    Little Rock, AR

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  • Nathanogle51
    Nathanogle51 Posts: 52
    Thanks to everyone for all the help! I promise this could solve a lot of our nations's problems, haha! It was my first overnight smoke and I have to admit it was not as easy as everything I've done thus far, which was actually pretty fun... Internal temp is about 185 right now and progressing nicely... it's going to be a great evening!
    Dec. 2016: Large BGE
    Covington, GA via Rocky Top, TN
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  • Rte1985
    Rte1985 Posts: 304
    Nathanogle51 said:
    Thanks to everyone for all the help! I promise this could solve a lot of our nations's problems, haha! It was my first overnight smoke and I have to admit it was not as easy as everything I've done thus far, which was actually pretty fun... Internal temp is about 185 right now and progressing nicely... it's going to be a great evening!
    Can't wait to see the end result!  My first overnighter I barely slept and was out checking things every hour :s now I just let the egg do its thing and I sleep like a baby! B)
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  • Carolina Q
    Carolina Q Posts: 14,831
    When the bone pulls free or a probe meets no resistance in multiple places, it is done. Usually anywhere from 195-205°. If it finishes early, wrap in foil, then in an old bath towel (NOT one of your wife's favorites!) and throw it in a cooler. It'll be fine there for 3-5 hours. Leave it whole, don't pull until it's time to eat.

    Enjoy! And welcome to the nuthouse!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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