I cooked my first butt Friday night. I had the inlaws over for some chicken wings, and put the 6 lb butt on when the wings came off. I used the plate setter for an indirect cook. I put the butt on at 7:30, and had the temp stabalized at about 265. When I went to bed at 10:30 the temp on the egg was about 270, and the meat was at 135. Since this was my first low and slow, I was nervous about the temp egg temp falling during the night, so I left the egg at 270 (I should have lowered it a bit). I woke up at 1:30 and my butt temp was at 184. I got out of bed and checked the egg. The temp had risen to about 300! I lowered the temp and about 2:45 the meat was at 195. I took it off, wrapped it in foil and towels and took a much needed nap. Since it only cooked for about 7 1/4 hrs I wasn't expecting much, but when I pulled it apart it was actually very good. I woke up my wife and gave her a taste for breakfast, and she loved it. All in all the meat was great, but it cooked way to fast. I can't believe that it cooked that fast and was only over 270 for 3 hrs at the most. I haven't had a chance to check the thermometer, but I haven't noticed any problems before. My egg is only 2 months old. If the meat was this good this time, I can't wait to have it when it cooks longer. Any advise would be appreciated. I'll be away from the computer today, but I'll check back tonight. Thanks Stephen
Odie, First of all, congratulations on being smart enough to have food ready to offer your wife when waking her up. In my house, too risky even with food(shudder)! She loves to sleep and we let her!LOL. Actually, your times don't seem that far off. Some butts will cook faster and some slower due to the fat and collegen present in the meat. I have pushed the temp up to 300 towards the end of the cook many times with great results. Maybe your egg was just being intuative. And butts are awfully forgiving anyway. But I really think your cook was on track. HTH. Big'un
Congrats! I also think things went well. Running dome at 275 for a BB is no prolem as long as the platesetter is in place. That's the beauty of the BGE. Everyone wants to run dome temps at 225 when doing BBs and Briskets and it's just not necessary. 250 - 275 is just fine and if it goes over a bit it's no biggie. As mentioned, all meat isn't created equally and some cook faster than others. Don't look too much into it. You did great! Enjoy.Ed McLean Ft. Pierce, FL
eddiemac, Thanks for your input Ed. I can't complain, the meat was great. I just finished it off for lunch today. It won't be long before I go for number two. I guess you learn a little bit each time.Stephen Leesburg, FL
Big'un, I should have mentioned that she woke up on her own. The only way I would feel safe waking her is with gold or diamonds (maybe chocolate)!! I think your right about the times, because it was falling off the bone good. Thanks for you input.Stephen Leesburg, FL
