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Pork butt underway ....

CptCarlCptCarl Posts: 1
in Pork
My first post... The snow's finally gone and I've been itching to try a pork butt on my large BGE.  It's new last fall and this is my 6th cook. 8 lbs. @ 240 deg.  Started at 8am. It's 11:30am and looking good.  DigiQ  almost makes it fool proof. I'm really liking this better than my pellet smoker. The nature of the grill lends to a much more stable temps

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Comments

  • gmacgmac Posts: 1,814
    Best of luck. Welcome and we look forward to the final product shots. 
    Mt Elgin Ontario - just a Large.
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  • WolfpackWolfpack Posts: 3,057
    Great way to spend the day- enjoy
    Greensboro, NC
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  • FrostyEggFrostyEgg Posts: 229
    Looking good! Pork butt is always a crowd pleaser, and it's really minimal erffort-wise on the Egg.
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  • unoriginalusernameunoriginalusername Posts: 829
    Nice. I just took mine off, went 9:30pm to 1:30pm, in the cooler ... almost game time, can’t wait 
    Two Kamado Joe Classic III & a Kamado Joe Jr.  Large BGE, Mini BGE 
    Instagram: @smokingdadbbq  
    YouTube - Click here 
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  • dmouratidmourati Posts: 604
    I'd crank the temp to at least 275.
    Mountain View, CA
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  • ehenryehenry Posts: 1

    CaptCarl, I did my fist long cook on my egg yesterday. I've done chicken, steaks and whatnot but a long cook was something I hadn't done yet. This was an 8 lb shoulder. I had to punch myself cause it turned out so good. I put it on at 6:30 in morning at 240f temp on dome thermometer. It reached an internal temp of 200 about 5:15.  I had two different probes in it throughout the cook. They were within 5 degrees of one another the whole time including the dreaded stall.


    What impressed me most about the egg was that his held a constant temp without me having to mother hen the thing through out the whole cook.  I'm really not afraid to put something on and go all night with out worrying about it.

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  • vegas slimvegas slim Posts: 88
    ehenry said:

    CaptCarl, I did my fist long cook on my egg yesterday. I've done chicken, steaks and whatnot but a long cook was something I hadn't done yet. This was an 8 lb shoulder. I had to punch myself cause it turned out so good. I put it on at 6:30 in morning at 240f temp on dome thermometer. It reached an internal temp of 200 about 5:15.  I had two different probes in it throughout the cook. They were within 5 degrees of one another the whole time including the dreaded stall.


    What impressed me most about the egg was that his held a constant temp without me having to mother hen the thing through out the whole cook.  I'm really not afraid to put something on and go all night with out worrying about it.

    wow i would do some damage on that!! great job!
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