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My first butt

stevesails
stevesails Posts: 990
edited November -0001 in EggHead Forum
Working at home today, and wanted to try one of these. Found a nice 3 pounder. I cant beleive how little air it takes to cook at 250. I calibrated the dome thermometer and it was off by 40 degrees. I am going to be checking it a lot more frequently.

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XL   Walled Lake, MI

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Comments

  • BigA
    BigA Posts: 1,157
    Looks very good, and yes sometimes it doesnt take much of a vent opening to get that temp up there, Good Luck on the pork butt. you will love it!
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  • gdenby
    gdenby Posts: 6,239
    When you do a bigger butt, watch for temperature creep as the cook progresses. As that big hunk of meat heats up, the dome temp often creeps up. During a long cook, you might find the dome temp rising up above 275 with the vents unmoved.

    I've had long cooks where I have had the bottom vent down to a hairline. Its really remarkable to cook for hours with the Egg all but sealed.
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  • bobSTL
    bobSTL Posts: 105
    I had a butt in the freezer for awhile; I think I got it from Costco. I put it in the fridge for a few days, and started the beast, (weight was 81/2 lbs. bone out) around 4 pm on Friday evening. The internal temp was 46 degrees, a bit chilly, but I just put him on. I cooked him at 250 indirect with some hickory and apple chunks spread around the lump. I checked on him at 12 midnight, and I thought the internal temp was climbing a bit too soon, it was around 140 degrees, so I backed off on the egg temp to around 230 for the rest of the night. At 7 am checked the internal temp, and had gone up to around 165. I adjusted the egg temp back to 250 and waited, and waited, and waited, remembering the help here that said to just be cool and wait until you reach that magic 200 internal degree mark. Well, around 12 pm on Saturday, that would be 20 hours into the cook the temp. reached 200. Pulled the butt off; wrapped in foil and a towel and let sit for a couple of hours. When I unwrapped and pulled, it was still steaming hot, and it pulled like butter cream, and tasted better than any butt I have ever cooked.
    Thanks again for all the great help, and I wish someday I could master some of what you all have done.
    Thanks, Bob
    Grammy_97158.jpg

    Done and pulled
    Grammy_97163.jpg
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