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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-24-2012, 11:45 PM   #1
camben
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Default 1st Boston Butt on BGE

Hopefully it will be good eating tomorrow for the family.ImageUploadedByTapatalk1345869924.313502.jpgImageUploadedByTapatalk1345869937.872907.jpg
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Unread 08-24-2012, 11:48 PM   #2
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That is looking good so far!! Looking forward to seeing the after pics! Good luck!
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Unread 08-25-2012, 10:26 AM   #3
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It's been over 11 hours and the internal temp is only 169. At what temp do you guys pull it off and let it rest. I'm so ready to try this thing!!ImageUploadedByTapatalk1345908407.675980.jpg
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Unread 08-25-2012, 10:29 AM   #4
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For pulled pork I remove it when the bone wiggles easily. That is between 195-200 usually.
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Unread 08-25-2012, 10:31 AM   #5
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Be patient, most people mistake the first couple of times is rushing butts. As above when the bone wiggles and it's around 200
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Unread 08-25-2012, 10:57 AM   #6
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I guess it's going to be a while then. Time to grab another beer!
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Unread 08-25-2012, 11:13 AM   #7
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Default Oh that miserable stall period

Remember your butts & briskets stall around 160º and then seem to take forever which is why some folks foil. Just a thought so you may need more than 1 beer.
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Unread 08-25-2012, 12:23 PM   #8
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What's the butt weight? What cooker temp you been holding?
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Unread 08-25-2012, 01:41 PM   #9
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8 1/2 lbs at 220-235
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Unread 08-25-2012, 01:46 PM   #10
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Quote:
Originally Posted by camben View Post
8 1/2 lbs at 220-235
Is that dome or grate temp?
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Unread 08-25-2012, 01:53 PM   #11
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Grate. I'm starting to lose patience. It's going on 15 hours and it's still only at 180.
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Unread 08-25-2012, 01:54 PM   #12
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Any suggestions?? Or just wait it out?
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Unread 08-25-2012, 03:06 PM   #13
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Wait it out this time. Next time, you can bump up the grid temp 10° and compare the results. Time after that you can bump it up 10° more. You'll be building a database for future cooks. My first butt on the Egg took 13 hrs. at 250° (dome)... probably about 240° grid... I've since raised my cook temp 10° I've also started foiling for an hour or two when it hits the "stall". Can't drink too much beer.
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Unread 08-25-2012, 03:21 PM   #14
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Lol. I ended up putting foil over it. It's at 190 now. When it hits 195 I think I'm going to pull it and let it rest for a 1/2 hour.
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Unread 08-25-2012, 04:02 PM   #15
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Ok, finally hit 195 internal temp. I pulled it and wrapped it. Going to let it rest for an hour and then dive into it. Till then... another beer!ImageUploadedByTapatalk1345928540.165702.jpg
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