Small Butt Small BGE

R2Egg2Q · 02-13-2011, 02:56 PM

Yesterday morning I put a small 5 lb butt on the small BGE. It was rubbed with Yardbird and Simply Marvelous Cherry and injected with an apple juice/rub combo. The Egg was packed pretty tightly with Wicked Good and some apple and manzanita chunks (thanks to Brethren Rodney for bringing some to the Bash last Oct).

This was taken right before foiling:

Just recently started using Stoker Log, I find it interesting to see how the cooker temps fluctuate when the fan turns on & off (some pretty large swings in temps). I will definitely be making Boshizzle's Stoker fan mod and see what kind of impact it has on the temp swings.

I had a target temp around 225-235 for the first 2 hrs and then pushed the cooker temp up to the 265-275 range.

After 6 1/2 hours I pulled the butt (IT 203-204). Rested it in a preheated cooler stuffed with towels for 3 hrs. When I pulled it, IT was still 170+ and I was rewarded with some really juicy and extremely easy to pull pork:

Today I took at look inside the Egg to see how much lump was left:

then stirred it up a little to clear the ash:

Whew! Certainly not much lump to spare. I had packed this one tightly and about 1/2 inch over the top of the fire box. I've packed about an inch little higher before for 6.7 lbs of pork and managed to get 10 1/2 hours but at lower temps. That's been my longest burn on the Small Egg.

Anyone have any other techniques to getting a longer burn time in a Small BGE?

1_T_Scot · 02-13-2011, 04:39 PM

Good looking Small butt and pulled pork! I don't have a small that seems like a reasonable amount of charcoal left.

martyleach · 02-13-2011, 04:42 PM

Great job John! Good lookin' meat. That amazes me you can get a burn for that long on that little guy.

NoFearDiver · 02-13-2011, 04:43 PM

Looks awesome

Norcoredneck · 02-13-2011, 04:44 PM

Like tight jeans! I like using the small for chicken Breast, burgers for 3. Have yet to do a long cook.

Big George's BBQ · 02-13-2011, 04:51 PM

That looks Great

R2Egg2Q · 02-13-2011, 05:03 PM

Quote:

Originally Posted by Norcoredneck

Like tight jeans! I like using the small for chicken Breast, burgers for 3. Have yet to do a long cook.

I don't usually use the Small for long cooks but every once in a while I only want to cook a little (just for the Mrs and me) and don't want to burn a bunch of lump in the XL. My first 2 attempts at butts on the Small with BGE/Royal Oak ended up finishing either in the oven or in the XL Egg.

I'm 2 for 4 on long cooks on the Small now but I think I'm pushing it pretty close to its limit.

bigabyte · 02-13-2011, 05:56 PM

Delicious looking pork!

Pyle's BBQ · 02-13-2011, 07:40 PM

Have you ever tried this without the Stoker? I have a small BGE and was thinking about doing this. Do you think you would have had as long a burn without the stoker?

The pork looks great.

02-13-2011, 02:56 PM	#1
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	Small Butt Small BGE Yesterday morning I put a small 5 lb butt on the small BGE. It was rubbed with Yardbird and Simply Marvelous Cherry and injected with an apple juice/rub combo. The Egg was packed pretty tightly with Wicked Good and some apple and manzanita chunks (thanks to Brethren Rodney for bringing some to the Bash last Oct). This was taken right before foiling: Just recently started using Stoker Log, I find it interesting to see how the cooker temps fluctuate when the fan turns on & off (some pretty large swings in temps). I will definitely be making Boshizzle's Stoker fan mod and see what kind of impact it has on the temp swings. I had a target temp around 225-235 for the first 2 hrs and then pushed the cooker temp up to the 265-275 range. After 6 1/2 hours I pulled the butt (IT 203-204). Rested it in a preheated cooler stuffed with towels for 3 hrs. When I pulled it, IT was still 170+ and I was rewarded with some really juicy and extremely easy to pull pork: Today I took at look inside the Egg to see how much lump was left: then stirred it up a little to clear the ash: Whew! Certainly not much lump to spare. I had packed this one tightly and about 1/2 inch over the top of the fire box. I've packed about an inch little higher before for 6.7 lbs of pork and managed to get 10 1/2 hours but at lower temps. That's been my longest burn on the Small Egg. Anyone have any other techniques to getting a longer burn time in a Small BGE? __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!

02-13-2011, 04:39 PM	#2
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois Downloads: 0 Uploads: 0	Good looking Small butt and pulled pork! I don't have a small that seems like a reasonable amount of charcoal left. __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

02-13-2011, 04:42 PM	#3
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Great job John! Good lookin' meat. That amazes me you can get a burn for that long on that little guy. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

02-13-2011, 04:44 PM	#5
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Like tight jeans! I like using the small for chicken Breast, burgers for 3. Have yet to do a long cook. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

02-13-2011, 05:56 PM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Delicious looking pork! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-13-2011, 04:43 PM	#4
NoFearDiver Got rid of the matchlight. Join Date: 12-15-10 Location: Lakeland Downloads: 0 Uploads: 0	Looks awesome

02-13-2011, 04:51 PM	#6
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks Great

02-13-2011, 07:40 PM	#9
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Have you ever tried this without the Stoker? I have a small BGE and was thinking about doing this. Do you think you would have had as long a burn without the stoker? The pork looks great. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

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