Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it
Home arrow Forums arrow EggHead Forum
SPECIAL EVENTS    
*** NEW - The Texas Pete Ultimate Tailgate Contest ***
The Texas Pete Ultimate Tailgate Contest
EGGFEST CENTRAL    
*** NEW! - Sunshine State Eggfest - March 12 & 13, 2010 ***
Sunshine State Eggfest - March 12 & 13, 2010
Egghead Forum
 

Post a reply to in "EggHead Forum"
Name/Handle:
email*:
Subject:
topic icon:
no
boardcode:
 Color:  Size:   Close all tags
Message:

emoticons
B) ;) :) :laugh:
:ohmy: :x :mad: :blink:
:P :( :unsure: :rolleyes:
:woohoo: :lol: :silly: X)
:side: :whistle: :evil: :S
:blush: :cheer: :ermm: :huh:
Guests, please use the guest password found in the grapic below.
Members, please enter your username and password.
Username:  Use my handle.
Password:
Guest Password:Guest Password
 
* - your email address will only be available to registered users.

Topic History of: Bringing the Butt Home
Max. showing the last 6 posts - (Last post first)
Author Message
Tiger Smoker I ended up cracking the lid, wrapping in foil and getting the egg up to about 300 for an hour and
got to 200 right after church (spent the entire service worrying about Mr. Pig).

Although I did rush the plateau, the butts were amazing and the family thought I was a grill
magician...of course I told them it was all the egg!
Jwirlwind Tiger Smoker,
I am not sure what happened to your cook, but I think you started out way to cool. Yesterday I did
to 8 pounders, at 275 dome indirect of course for 12 hours and forty minutes, pulled at 195 and had
two sandwitches after 30 minutes rest. Personally, I don't go along with the exact temp for
cooking butts. I think anywhere between 250 and 300 is fine. I have done many and never had a
problem.

MC Jerry
Big'un Tiger Smoker,
It's in the plateau, this is where the all the magic happens. All the fat and collegen are
rendering and making the meat tender and juicy. I wouldn't \"rush\" it throught the plateau, but
I might raise the temp to 275 dome, until done. although, I wouldn't be suprised if you left
things \"as are\" and still finished early.
Big'un
thirdeye [b]Tiger Smoker,

At 200° dome, you were only cooking at 175° +/- actual. They will never get to 200° when cooked
below 200°. Finish those boys off. They really need to be to finish temp sooner because a rest
before pulling is a good idea. I would get the oven up to 275° or 300°, wrap in foil and let them
do their thing.

Merry Christmas
~thirdeye

Tiger Smoker Ok, been on a low-slow with 2-7.5 butts for about 18 hours or so (14 hrs at 200, 4 hrs at 250).

Mr. Pig is at 170 right now and needs to be at 200 in 3 hours.

Any suggestions other than cracking the lid (perish the thought) wrapping Mr. Pig up in foil and
then blasting at 300++ till done?

Thanks!