I was doing a large Boston Butt for mothers day (the meat was over 9.5 lbs) and I was also practicing for a large group cook that I have to perform in a couple of weeks. This time I just rubbed the butt down and threw it on the egg for 18.5 hours at 225-235 degrees. I did not have any problem losing the fire and did not have to add any coals. I know this is not unusual for most eggers but I have had that problem the last two cooks. This time (although it pained me) I did not use my BBQ Guru. I assumed the blowing of the fan on the coals was causing the coals to burn faster. It seems like I was correct, although I am now beat from getting up at 12, 2, and 5:00 am to chedk to make sure the fire did not go out. While that is a pain, it is a bigger pain to lose your fire late in the cook.
Anyway, have a look....it was delicious!
Great looking bark on that butt, Brent! You get an attaboy from me on the coals. It's only been recently that I've gotten my long cooks down to where I can do them with one load of coal. That's a great feeling, isn't it. Hope mama liked her dinner!
ReplyDeleteYep. It was nice not messing with the coals. I also used a new charcoal from academy sports called B&B or something like that. It was actually better and cheaper.
ReplyDeleteBefore my Egg, I used a cheap offset smoker so I'd be up every hour to 1.5 hours. Only having to get up 2-3 times the whole night was a drastic improvement for me, ha ha.
ReplyDeleteGlad it turned out so well. You must be on to something about the blower.
For some reason, I haven't been able to make comments on your recent posts. When I click on "comment" nothing happens. If I right click on "comment" and select open in new tab, it just opens another copy of the post.
ReplyDeleteI noticed you don't have any other comments on those posts, has anyone else mentioned having that problem?
Anyway, great looking butts for the dinner party, nice job! Some Eggheads get touchy about adding a water pan to an Egg saying "It doesn't need it" but my position is that it doesn't hurt either. Besides, a dry drip pan will eventually start searing the drippings after 10-12 hours and that is stinky smoke. Liquid prevents that from happening.
I am not sure what is causing the problem. Maybe I did something different. Not sure....thanks for the compliments anyway!
ReplyDelete