Longest butt smoke I have ever did

elrondontodo · November 2010

Got my large egg Fri night and within 2 hours I had an 8 lb. pork butt going on it. The only issue I had was it took 22 hours to get close to 200 degrees internal temp. I even had to add more lump charcoal. But let me tell ya, it turned out great! Best pulled pork I have ever made.

MusicMan78 · November 2010

Great job, it took me a few cooks before I got up the courage to do pork butts, but I must agree they turn out excellent on the BGE!

elrondontodo · November 2010

Quite a step up from the El cheapo Brinkman I WAS using. Never again, I'm sold.

stike · November 2010

dome temp?

if it happens again, no need to add more lump. just foil it and finish in the oven, and it'll be fine.

elrondontodo · November 2010

OK. Thanks for the tip.

fishlessman · November 2010

coming from the brinkman to the egg may take a few changes. with the egg 250 to 275 degrees at the dome gives you the needed 225 at the grill level so kick your dome temp up. when you fill with lump dont be afraid to fill half way into the fire ring. my first butt came in over 20 hours as well, i was cooking around 220 dome temp

elrondontodo · November 2010

Yeah, I filled the fire ring to the top. but I did try to limit the temp the 230-250. Will try a little higher next time.

Beernuts · November 2010

I cook all my butts about 230 dome - usually about 17 hours, which is perfect to put on before I go to sleep and have rested and ready for dinner the next night

NC-CDN · November 2010

Every cook is different. Your next one could be 14 hours. I've had a few go long, but not 22 hours long. LOL. The oven idea is perfect. Once it has done it's thing with the smoke, the additional cooking time really isn't doing much to the taste.

Enjoy them any years of service of your EGG>

Longest butt smoke I have ever did

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