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[b]Newbie wrote:[/b]
[quote][b]I have had my large BGE for about a month now and love it.  Several things have been great (mainly items that cook in short periods like steaks).  My problem is when I am trying to smoke things over a long period of time.  I am not sure if I am overcooking or not cooking long enough.[p]A co-worker of mine that has had a BGE for several years told me that if the temp stays low enough, "you can't overcook it."  Here is what I have done and the results so you can judge / make recommendations.[p]1.  5.5 lb Pork Butt with dry rub over night.  Cooked / Smoked for 14 hours at 225.  The last 2 hours were wrapped in foil with juices.  I was never able to pull it apart.  It ended up chopped and the meat was very "done."  No pink (other than the smoke ring).  [p]2.  4 racks of baby back ribs with dry rub over night.  Cooked / Smoked for 6 hours at 225.  Meat was not falling off the bone.[p]3.  3.5 lb Beef Brisket Flat Cut with dry rub over night.  Cooked / Smoked for 12 hours at 225.  Last 2 hours wrapped in foil with juices in a warm ice chest.  Meat was done all the way through and very tough.[p]I think I am over cooking.  Other BGE owners tell me to cook it longer and lower the temp to 200.[p]What do you experts think?[p]Thanks![/b][br][/quote]

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Topic History of: Am I overcooking?
Max. showing the last 6 posts - (Last post first)

Author	Message
AlaskanC	I can't believe my kids/ co-workers/ sisters....etc haven't done that to me!! (butted in on the forum, not cooking me without a thermometer) lol - that is too funny!!
Beanie-Bean	Essex County, My BGE purchased on 10/20 had a dome thermometer which was about 25 deg off. I boiled a pot of water and calibrated it alongside an instant read thermometer I've also got.
Essex County	Newbie, I agree with the \"cook to temp\" suggestions below. One thing I don't think was suggested: calibrate your dome thermometer. If you think you're at 225 and you're really at 260 (or 200) it will affect the final product. Paul
Chuckgga	Newbie, I'd stop going by the length of the cook and go by the temperature of what you are cooking. sounds like a meat thermometer of some sort will solve most of the issues. your pork butt example... that should have fallen apart when lifting it off the egg if done right...and the bone would have slipped right out like it was not attached to anything.
Darnoc	Newbie, Seems like some one is doing the pulling my chain thang.How can you own a 30 year old EGG and be a newbie? Your profile states that you have a 30 year old Egg.I do not think the Green Egg was around 30 years ago.
gdenby	Newbie, If you are cooking at 225 dome temperature, its probably too low. The first time I did a medium sized brisket, about 6 lbs, I put a probe on the grate. For the first 3-4 hours, with the dome at a steady 250, the grate was 190ish. After 9 hours, when I needed it for dinner, it was still too tough, and had an internal temperature of about 180. The other thing I've found, and its already been mentioned, is that bigger pieces tend to give better results. It appears that the large mass of meat holds enough moisture so that the piece isn't dry before the collagen breaks down. gdenby

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