Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rockin th EGG tonight !

Doing it in the DARK!

I got my fire rolling and the Egg sure was coughing out the smoke


Flopped the butt on the rack @ 8:00 my time.




... now I just gotta decide how many times I should check it through the night, if any at all

One thing I would do for sure is move her away from the house.

Just ask Chris from Dizzy Pig. He knows. I believe he even wrote it up on the web.

Just my. 02.

Woke up this morning & my feet immediately hit the floor ... straight to the Egg I went!

I did not check it at all through the night, but I think that was mainly due to me enjoying to many of those Miller products! Slept like a champ. Egg was settled on about 245(just going by the dome thermometer) at around 11:00 when I decided to hit the hay last night. When I got to it this morning she had dropped to about the 210 mark. I hurried up and opened the bottom & top vents and she quickly ramped back up to 250 degrees. Wheeeweee! I think we are still good to go.



Stuck my meat thermometer inside the Butt, carefully staying off and away from the bone, and it's showing an internal temp of about 172 degrees. I am currently 11 hours into the cook. Added a little water to the drip pan & closed the lid. Also, wanted to mention that I chose to go with fat side up on this butt. Last one I did just the opposite. Just mixing it up some to see if there's much difference.



I have a hunch that I may currently be sitting at the dreaded STALL ... we'll get through it though. Patience at this point.

Are you folks pulling your butts @ 195 internal temp?

Just thought I'd ask.

Yes 195.... get a Digi Q and Mavrick732 and save yourself all the grief

If you are running behind you can pump up the heat at this point. If you are really behind foil.

Frankly, seeing the bone on that she's looking done. Use the bounce test.

Just enjoyed some great pulled pork sammiches






The Butt ended up taking about 15 hours total to hit 195 internally. I partially blame that on myself for not checking it throughout the night & letting the grill temp fall to 210, but I still managed and it still turned out excellent. I did ramp the grill up to 300 for the last 45 minutes or so to get it to hit my desired internal temp.

Hope you have enjoyed.

I know I will take your advice someday, but for now it's bare bones bbqing for me. Not disrespecting you in the least bit, but you make it sound like it's sooooo difficult to survive without all the electronic gadgets. I'm sure they will excel ones abilities ... just want newbies like myself to know that they're not necessary.

I did not experience any grief throughout the entire cook. In fact, it was rather enjoyable!

Could you please explain? I'm a little green.


Thanks for your suggestions

Old school local BBQ joints around here don't use thermometers. For the most past, these local cookers can tell if a butt's ready by bone positioning, weight or the bounce test, which is bouncing the butt against the stainless chopping table. If the bone pops out then it's ready.

That's pretty cool!


Always more than 1 way to skin a cat. That's proof right there.

If you had a large I would totally agree with you on the wait for electronics. Even they are way cool.


The large seems to be trainable believe it or not. I have one that will stay dead on at 235 until the lump runs dry. But take my word on the likely hood of losing lots of overnight fires on the XL's and above. And just about 100% of the time. Some say it's because the dome was poorly designed and not high enough like the large. When your dome temps drop to the 200 -210 mark you run the risk of meat integrity and then of course folks get sick. As Stan says warming your meat to death is NOT a good thing.

But to each their own.

Is this true even if you get the meat to hit your desired internal temp?

The problem with pit temp fluctuation is meat temp fluctuation. In your case you're fine with your last night's cook. But those times when I was not using electronics on the XL and would awake to dome temp of say 180 and meat temps below where they were when I went to bed at stall.....that is not a good thing. And we've not even discussed what the elements will do to your pit temps. Especially, wind.

Ask Keith about wind!

EGGCESSORIZED MYSELF TODAY !!!


Worked close to my BGE dealer today and couldn't resist stopping by after work. Ended up bringing several much needed items home with me.



Been on a search for some time now for a nice set of tongs. Also snatched up some heat-resistant gloves for working with hot items such as my plate setter and drip pans, etc., etc. Then I just gotta try one of them Pigtail Flippers! BGE does make some quality accessories, and why not support my local dealer ... right?

Also, I will add that it will all get broke in tonight for a nice pork tenderloin cook!

Does anybody know who the Big Green Egg 2-probe Digital Thermometer is made by? Would it be made by Maverick by any chance, with their name & logo just applied to it? My dealer had one in their store & I was eyeing it up. Just curious ... you folks all have me wondering about these fancy thermometers & DigiQ/PartyQ thingys.

Yes...just get the Maverick 732

The BGE one is just a Maverick ET-732 with their logo on it. For warranty purposes I would buy the original so you don't have to mess with going through BGE if you have a problem. I have dealt with Maverick customer service on some warranty probe issues and it was second to none.

Mike