|
Return to index
|
|
|
1st butt on new BGE
|
|
Date: 2007/07/21 20:09
|
By: alphaking
|
Status: Visitor
|
|
|
|
|
|
|
 well i have to say i am pretty impressed with the way this turned out. i usually did butts on the silver smoker offset for 2-3 hours, foiled for another 4 or so and rest for another hour. they were excellent but with no bark due to sitting in the foil. yesterday i loaded the egg with lump almost half way up the fire ring, large chunks on the bottom, 2 fist size hickory chunks and one chunk of oak. the average temp on the bge thermometer was about 240*. to get it to 225* i had to almost completely shut off the vent and it it would hold temp, but with no smoke and it seemed liket he coals would go out over time. so it ended up sitting around 240*-250* for the duration of the cook. i used a basic rub and through the but on at 7:20pm yesterday. 21 hours and 23 minutes later i pulled it and let it rest for 45min to an hour at 196. it turned out pretty damn good, and i think the offset will be seeing a little less use if it keeps turning out this good. i watched for the 165 plateau and it was pretty short. then it sat at 175 for a good 3 hours. i thought for sure my thermometer took a sh*t. as far as the egg goes im pretty happy with it. grilling is a breeze, but smoking seems to take a little more getting use to going from stick burning with an offset to using lump and wood chunks. the first week or two were pretty frustrating trying to stabilize a good clean smoke and learn this thing, but after today i think i will be cooking more and more with it. well, heres a pic. man im full.
chris
|
|
|
 |
|
1st butt on new BGE
|
|
Date: 2007/07/21 20:52
|
By: Big'un
|
Status: User
|
|
|
|
|
Platinum Egger
| Posts: 4887 |   |
|
|
alphaking,(Chris),
It looks great! The one thing you'll find about the egg is the more you do it, the easier it gets...even though you'll almost always learn something new on every cook. I've got a huge offset that I pull behind my truck and I actually got away from using the egg for years. But after finding this forum I "rediscovered" cooking on a comparabley small smoker. The best accessory that a person will ever get with his/her egg is the people on this forum. They are knowlegeable, interesting and they help keep egging fun. You had great results this time...and I bet they'll only get better. I just pulled two boneless butts that I cured for making buckboard bacon they're still under the foil cooling.
Congrats again on your butt(...uh...you know what I mean)!
Big'un
|
|
|
 |
|
1st butt on new BGE
|
|
Date: 2007/07/21 21:06
|
By: stike
|
Status: User
|
|
|
|
|
Platinum Egger
| Posts: 14000 | |
|
|
alphaking,
you obviously know your shizznit.
don't worry about the lump going out. it will only go out if the top or bottom or both are shut.barring any other freak issues, which do occur. clogging holes (from ash), or the fire dying because huge chunk charcoal doesn't permit the fire to move around like maybe the smaller stuff. at any rate, you are way ahead of the learning curve.first time i did PP, i didn't even know what it should look or taste like. if you mastered that offset, i'd say you will reap the rewards of 'setting and forgetting" the egg.some say you can't really set it and forget it.and some say you can.looks good from here. glad you don't regret the purchase
|
|
|
|
|
|
1st butt on new BGE
|
|
Date: 2007/07/21 21:42
|
By: Eggmeister
|
Status: User
|
|
|
|
|
Newbie Egger
| Posts: 0 | |
|
|
alphaking,I agree . . .your butt looks great! I just got an egg about a month ago and have cooked 5 butts, all in the 6-8 pound range. I have foiled them from between 3-6 hours after they came off the grill. The six hour foil butt was good, but almost too mushy. I plan on going to a 4-5 pound butt if I can find one so the cooking time can be reduced. I have cooked a butt anywhere from 2 hours a pound to 2.6 hours a pound . . .just depends on the butt, but then you probably knew that.Glad to have you on board!
|
|
|
|
|
|
1st butt on new BGE
|
|
Date: 2007/07/21 22:38
|
By: alphaking
|
Status: Visitor
|
|
|
|
|
|
|
 [/img]Thanks, and i appreciate the advice. I was kind of doubtful whether the meat would stay tender without foiling during the cook. But after letting it rest the bone pulled right out. I think the best part is being able spend a little more time experimenting with recipes, rubs and marinades vs. tending the offset. i definitely look forward to future cooks and hanging around the forum.
chris
|
|
|
|
|
|
1st butt on new BGE
|
|
Date: 2007/07/21 22:38
|
By: alphaking
|
Status: Visitor
|
|
|
|
|
|
|
 Thanks, and i appreciate the advice. I was kind of doubtful whether the meat would stay tender without foiling during the cook. But after letting it rest the bone pulled right out. I think the best part is being able spend a little more time experimenting with recipes, rubs and marinades vs. tending the offset. i definitely look forward to future cooks and hanging around the forum.
chris
|
|
|
|
|
|
1st butt on new BGE
|
|
Date: 2007/07/22 04:33
|
By: alphaking
|
Status: Visitor
|
|
|
|
|
|
|
icemncmth,thanks for the advice. i dumped them in one spot in the center and covered with a couple unlit pieces. if i understand your post correctly, you get lit coals from a chimney and spread them out over the unlit coals. is this correct? also, do you cover them up afterwards with unlit coal, or just let it go?
thanks,
chris
|
|
|
|
|
|
1st butt on new BGE
|
|
Date: 2007/07/22 04:38
|
By: alphaking
|
Status: Visitor
|
|
|
|
|
|
|
icemncmth,thanks for the advice. i dumped them in one spot in the center and covered with a couple unlit pieces. if i understand your post correctly, you get lit coals from a chimney and spread them out over the unlit coals. is this correct? also, do you cover them up afterwards with unlit coal, or just let it go?
thanks,
chris
|
|
|
|
|
|
1st butt on new BGE
|
|
Date: 2007/07/22 10:49
|
By: icemncmth
|
Status: User
|
|
|
|
|
Platinum Egger
| Posts: 1535 | |
|
|
alphaking,What I do is probably what most do...I put the lump in by hand...large pieces first..then work my way up till I fill the fire box..Then I use a MAPP tourch...and light the lump in a few places...You can do the same with fire starter cubes....
Paper towl soaked in Olive Oil..the way the egg works is to draw air in from the bottm vent in exhaust the air out the top...So all you really have to do is light the lump in a couple of places and it will burn down..You don't have to light then load on top or burry any that are lit. Fire will follow the source and the source is lump...
|
|
|
|
|
|
1st butt on new BGE
|
|
Date: 2007/07/22 11:04
|
By: alphaking
|
Status: Visitor
|
|
|
|
|
|
|
icemncmth,thanks! i appreciate the help.
chris
|
|
|
Return to index
|
