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Old 01-13-2018, 02:10 PM   #1
Williams4298
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Default Help, smoking Pork shoulder question

Iím cooking a pork shoulder it weighs around 7.25 pounds. All the recipes Iíve found say cook it 8 hours or until it hits 190. Well mine has been on the egg for 3 hours now and itís already at 131, the egg has been holding steady between 250-260. Yes Iím cooking indirect heat with the egg deal. Is it gonna hit a stall or is it just cooking pretty fast? Never smoked anything in the egg before. Any help is much appreciated.

Last edited by Williams4298; 01-13-2018 at 02:24 PM.
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Old 01-13-2018, 02:24 PM   #2
lwelch70
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You'll slow down a lot with a good heavy marbled butt. I wouldn't worry about it. Just let it take it's time.

Also 190 may not be the ideal number for that particular butt. It's more of a guideline. Look for cracking fat across the back and a very loose bone when twisting. When you see those indicators you're golden.

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Old 01-13-2018, 02:48 PM   #3
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Im not expert but from my limited experience it’s going to stall in a bit. I seem to remember it stalling around 160.
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Old 01-13-2018, 02:52 PM   #4
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I have a primo and I found I like my butts cooked around the 275 mark and my briskets 225. Pork butt is a great piece to start on it has a lot of fat and a lot of forgiveness on temps. Just stay on course if you are nervous just close the Daisy wheel a smidge and I mean a frogs hair. Oh my temps I use are grill not domb
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Old 01-13-2018, 03:10 PM   #5
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Im not expert but from my limited experience itís going to stall in a bit. I seem to remember it stalling around 160.
This.. Briskets do the same thing.

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Old 01-13-2018, 03:13 PM   #6
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I do mine on the egg to 170, then wrap and continue to 203. It will take a while to get from 131 to the higher temps. Seems to crawl sometimes.


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Old 01-13-2018, 03:52 PM   #7
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I’m at 162 now planning on wrapping around 170-175. It is starting slow down a hair. My daisy wheel on top is almost closed just a small gap on top and the bottom vent is about 1/4 of the way open. Thanks for all the help guys! Also do y’all let it rest in a cooler or do y’all eat it right after it comes off?
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Old 01-13-2018, 03:58 PM   #8
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Always let it rest. Mine sit around for an hour before breaking it up.
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Old 01-13-2018, 04:02 PM   #9
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Iím at 162 now planning on wrapping around 170-175. It is starting slow down a hair. My daisy wheel on top is almost closed just a small gap on top and the bottom vent is about 1/4 of the way open. Thanks for all the help guys! Also do yíall let it rest in a cooler or do yíall eat it right after it comes off?
Wait a bit? Never been able to make myself wait--
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Old 01-13-2018, 04:31 PM   #10
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Just pulled it off to wrap it. Had a couple pieces flake off so I did what any guy would do and tried it. It was pretty da*n good! Has a nice bark and good smoke flavor! Hoping i hit a home run with it on the first try! The meat is starting to pull away from the bone but it’s still holding on pretty firm. How long do y’all leave it on the egg wrapped up for? I’m thinking roughly another hour to hour and half?
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Old 01-13-2018, 04:36 PM   #11
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Time is merely a scattershooting guideline. It's done when the internal temps says it done. I have found that the BGE, UDS and WSM style verticals smokers cook meat a little quicker than an offset.... I'm assuming due to a more direct type heat.

Sounds like you are moving along fine. If you want to pull it, I would push it to 200. 190 is not enough in my opinion.
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Old 01-13-2018, 04:45 PM   #12
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Time is merely a scattershooting guideline. It's done when the internal temps says it done. I have found that the BGE, UDS and WSM style verticals smokers cook meat a little quicker than an offset.... I'm assuming due to a more direct type heat.

Sounds like you are moving along fine. If you want to pull it, I would push it to 200. 190 is not enough in my opinion.
Thanks smart, yeah Iím wanting to pull it so Iíll push it up to 200. Just finished up wrapping it, put some apple juice in the bottom to help with moisture.
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Old 01-13-2018, 04:48 PM   #13
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Thanks smart, yeah Iím wanting to pull it so Iíll push it up to 200. Just finished up wrapping it, put some apple juice in the bottom to help with moisture.
Sounds like you are on you way to some good eats...
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Old 01-13-2018, 04:53 PM   #14
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Sounds like you are on you way to some good eats...


Yes! Need pics, please sir!!!
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Old 01-13-2018, 05:13 PM   #15
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Sounds like you're on your way. Make sure you actually wait to get to 200. I've gotten impatient at 190~ and its fine for sliced, but perfect pulled pork is at 200.
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Old 01-13-2018, 05:31 PM   #16
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I let mine go to 205 then wrap in towel and place in a ice chest for at least an HR before
I pull it. Always wrap mine at 165 and coat them with a butter brown sugar mixture on top.
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Old 01-13-2018, 06:24 PM   #17
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Pulled it at 195. Gonna let it rest for an hour, should hit 200 that way. I took a picture of it but have no clue how to post pictures here lol. It definitely hit a stall at 170-172 stayed there for forever.
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Old 01-13-2018, 06:32 PM   #18
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I wrap in butcher paper at 165....pull it between 200 and 205. Wrap in towel and put in a cooler for at least an hour....MONEY!!!!
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Old 01-13-2018, 06:59 PM   #19
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Pulled it at 195. Gonna let it rest for an hour, should hit 200 that way. I took a picture of it but have no clue how to post pictures here lol. It definitely hit a stall at 170-172 stayed there for forever.


Pulled it at 195 to get to 200?

No patience with this one
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Old 01-13-2018, 07:04 PM   #20
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Patience grasshopper.
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Old 01-13-2018, 07:16 PM   #21
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Pulled it at 195 to get to 200?

No patience with this one
Especially after i just wrote not to do that specific thing haha
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Old 01-13-2018, 07:38 PM   #22
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So close

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Old 01-13-2018, 08:00 PM   #23
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I donít think I would listen to Smart....


Everything he spouts, he is quoting from boobtube... he just started last week.








Hi Jason.
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Old 01-14-2018, 01:00 AM   #24
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Default Help, smoking Pork shoulder question

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I donít think I would listen to Smart....


Everything he spouts, he is quoting from boobtube... he just started last week.








Hi Jason.


Hey hey! Two Fridays ago!!
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Old 01-14-2018, 11:30 AM   #25
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Especially after i just wrote not to do that specific thing haha
I didnít see your post till after. I had a place to be and was running outta time so I pulled at 195 that way I could at least let it rest for a bit. Regardless it turned out really good and I was happy with the results. The bone pulled out perfectly.
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Old 01-14-2018, 11:50 AM   #26
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I didn’t see your post till after. I had a place to be and was running outta time so I pulled at 195 that way I could at least let it rest for a bit. Regardless it turned out really good and I was happy with the results. The bone pulled out perfectly.

Pork butt/shoulders are very forgiving so I'm glad it worked out for you. Ive never heard anybody say, I'm gonna pull BBQ at this because I know it will rise to my target pull off the smoker temp. Steaks maybe but BBQ no.. That's a first for me. But again glad it worked out.

When and if you start doing briskets, that 5-7 degrees can mean the difference between tough and deliciously tender. Briskets are a fickle bunch that have humbled all of us backyard "professional hacks".. There is a reason BBQ folks say "it is done......when its done.."
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Old 01-14-2018, 12:00 PM   #27
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I didnít see your post till after. I had a place to be and was running outta time so I pulled at 195 that way I could at least let it rest for a bit. Regardless it turned out really good and I was happy with the results. The bone pulled out perfectly.
Haha its all good. Good eats anyway, just means you'll have to smoke more butts
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Old 01-14-2018, 02:25 PM   #28
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Pork butt/shoulders are very forgiving so I'm glad it worked out for you. Ive never heard anybody say, I'm gonna pull BBQ at this because I know it will rise to my target pull off the smoker temp. Steaks maybe but BBQ no.. That's a first for me. But again glad it worked out.

When and if you start doing briskets, that 5-7 degrees can mean the difference between tough and deliciously tender. Briskets are a fickle bunch that have humbled all of us backyard "professional hacks".. There is a reason BBQ folks say "it is done......when its done.."
Well the reason I said that is I watched several videos and one even with the owner of franklin bbq in Austin. They all said when you pull it and rest it they will continue to cook so thatís where I got that from. It was a smaller pork butt so I was afraid it would dry out. Probably a rookie mistake ����*♂️. Iím learning though! This is also why I started with a butt and not a brisket, I wanna get butts down pat before I advance lol no need in screwing up good meat.

Last edited by Williams4298; 01-14-2018 at 02:27 PM.
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Old 01-14-2018, 02:53 PM   #29
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Well the reason I said that is I watched several videos and one even with the owner of franklin bbq in Austin. They all said when you pull it and rest it they will continue to cook so that’s where I got that from.
Got ya. What I meant was when folks pull from the smoker, folks pull at a desired temp on the grate knowing its going to get a little higher It's just easier to go with than hoping to hit a post pull temp... and you don't want to short yourself. That being said...folks have their preferences....some like 195 and it worked out for you....

And its dang near impossible to dry out a PB. It's a smokers dream.. keep on keeping on.
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Old 01-14-2018, 03:38 PM   #30
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Got ya. What I meant was when folks pull from the smoker, folks pull at a desired temp on the grate knowing its going to get a little higher It's just easier to go with than hoping to hit a post pull temp... and you don't want to short yourself. That being said...folks have their preferences....some like 195 and it worked out for you....

And its dang near impossible to dry out a PB. It's a smokers dream.. keep on keeping on.
Oh I gotcha, thanks for your help! I do agree though I think if I had a little bit more time to Allow it to get to 200 it would have been that much better.
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Old 01-14-2018, 06:52 PM   #31
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I do 1.5 hours per pound at 225-250

Use a thermapen to track temp

Sometimes I finish in the oven to get max time

A trick I learned that will pay off is let it rest for an hour

Then wrap in Costco cellophane plastic

Put in fridge

Pull out next day and pluck

Plastic seals in the juice

Killer moist and falling apart


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Old 03-13-2018, 02:07 PM   #32
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Round 2 boys! Today’s key word is patience lol
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Old 03-13-2018, 02:09 PM   #33
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Round 2 boys! Todayís key word is patience lol

Hahaha good luck!!
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Old 03-13-2018, 02:12 PM   #34
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Haha that last part was just for you!
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Old 03-13-2018, 02:16 PM   #35
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This post just ensured a lot of beer and drinking this weekend.
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Old 03-13-2018, 02:57 PM   #36
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It will stall , butt it's been my experience that butts and brisket good faster on ceramic grills that stick cookers.

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Old 03-13-2018, 03:19 PM   #37
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Originally Posted by Smart View Post
Time is merely a scattershooting guideline. It's done when the internal temps says it done. I have found that the BGE, UDS and WSM style verticals smokers cook meat a little quicker than an offset.... I'm assuming due to a more direct type heat.

Sounds like you are moving along fine. If you want to pull it, I would push it to 200. 190 is not enough in my opinion.
This ^^^^^^^
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Old 03-13-2018, 03:23 PM   #38
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It will stall , butt it's been my experience that butts and brisket good faster on ceramic grills that stick cookers.

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Haha I see what you did there! I cooked a brisket the other day in about 5 hours on the egg it freaked me out because I thought that was way too fast but it was pretty good! Nice and tender
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Old 03-13-2018, 05:20 PM   #39
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I power cook all my briskets and butts now. No reason to cook them all day.
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Old 03-13-2018, 05:53 PM   #40
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Haha I see what you did there! I cooked a brisket the other day in about 5 hours on the egg it freaked me out because I thought that was way too fast but it was pretty good! Nice and tender
The BGE cooks things quick... like scary quick!

I run my BGE at 225*-250* depending on what I'm cooking or how I want to cook it. Butts usually in the 225ish range. Injected with a mixture of apple juice and Tony's garlic butter marinade, coated with Buc-ee's pork & rib rub with a pan of half apple juice and half water. I'll mist it with straight apple juice out of a spray bottle every 30 minutes. Once it hits 198*-203*, it's getting wrapped in foil, towels and put inside a cooler for AT LEAST an hour. (Just ordered some pink butcher paper so I'm going to start going that route in the future).

Briskets aren't as forgiving as pork butts. I know everyone is different and I've never refused to eat something because it wasn't cooked the way I cook it With that being said, try different methods. Some prefer 225*, some prefer 250*. With the BGE, it's better IMO to stay on the lower end of that range. I first learned how to cook briskets on a stick smoker by opening the shrink wrap up, rubbing them down with Adam's brisket rub, 8 hours in the smoke then wrap them up for another 8+ hours. I never did "time & temp"... Had some that were excellent, and some that I wouldn't feed my dog. Experiment with different rubs and temps and keep a journal. You'd be amazed when you slice that picture perfect brisket and it melts in your mouth with the perfect seasoning you'll ask yourself, now how did I cook this one? Write your trials and errors down as to not make the same mistakes twice. It's all a learning experience.

As I usually buy whole briskets, slice the flat and chop the point, finishing temperature will usually be in the 190*-200* range depending on where I probe it. Wrap it in foil, towels and in the cooler for at least an hour.

Over time, I've read and experimented more. I now take the time and trim the fat, especially the "hard" fat on the point. It's not totally removed, just thinned out. I tried the Franklin method of only salt and pepper and it turned out good. I saw once where Myron Mixon injected his briskets with beef broth, tried that with the salt and pepper and it was absolutely top notch!!!

And remember, it's better to have your brisket at room temperature before you begin smoking it. And that goes ONLY for beef!


By what I've read, it seems the BGE is still "new" to you. Make sure to calibrate the thermometer on your BGE. Mine was off by almost 50* when it was new.

I bought a few aftermarket accessories that really help out a lot IMO.


Stainless chimney cap:

https://smokeware.com/products/stain...ed-chimney-cap

Stainless steel coal grate:

http://www.high-que.com/Stainless-Hi...-dia_p_19.html

Last edited by Tubby; 03-13-2018 at 05:55 PM.
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Old 03-13-2018, 05:56 PM   #41
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Quote:
Originally Posted by Smart View Post
Time is merely a scattershooting guideline. It's done when the internal temps says it done. I have found that the BGE, UDS and WSM style verticals smokers cook meat a little quicker than an offset.... I'm assuming due to a more direct type heat.

Sounds like you are moving along fine. If you want to pull it, I would push it to 200. 190 is not enough in my opinion.
Listen to this advice. I did a few years back and it's made things easier and better outcome.

Good luck
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Old 03-13-2018, 05:57 PM   #42
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Originally Posted by bigbad243 View Post
I power cook all my briskets and butts now. No reason to cook them all day.
Boil them in liquid smoke and 500* oven for an hour! mmm mmmmm!!!
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Old 03-13-2018, 06:33 PM   #43
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Originally Posted by Tubby View Post
The BGE cooks things quick... like scary quick!

I run my BGE at 225*-250* depending on what I'm cooking or how I want to cook it. Butts usually in the 225ish range. Injected with a mixture of apple juice and Tony's garlic butter marinade, coated with Buc-ee's pork & rib rub with a pan of half apple juice and half water. I'll mist it with straight apple juice out of a spray bottle every 30 minutes. Once it hits 198*-203*, it's getting wrapped in foil, towels and put inside a cooler for AT LEAST an hour. (Just ordered some pink butcher paper so I'm going to start going that route in the future).

Briskets aren't as forgiving as pork butts. I know everyone is different and I've never refused to eat something because it wasn't cooked the way I cook it With that being said, try different methods. Some prefer 225*, some prefer 250*. With the BGE, it's better IMO to stay on the lower end of that range. I first learned how to cook briskets on a stick smoker by opening the shrink wrap up, rubbing them down with Adam's brisket rub, 8 hours in the smoke then wrap them up for another 8+ hours. I never did "time & temp"... Had some that were excellent, and some that I wouldn't feed my dog. Experiment with different rubs and temps and keep a journal. You'd be amazed when you slice that picture perfect brisket and it melts in your mouth with the perfect seasoning you'll ask yourself, now how did I cook this one? Write your trials and errors down as to not make the same mistakes twice. It's all a learning experience.

As I usually buy whole briskets, slice the flat and chop the point, finishing temperature will usually be in the 190*-200* range depending on where I probe it. Wrap it in foil, towels and in the cooler for at least an hour.

Over time, I've read and experimented more. I now take the time and trim the fat, especially the "hard" fat on the point. It's not totally removed, just thinned out. I tried the Franklin method of only salt and pepper and it turned out good. I saw once where Myron Mixon injected his briskets with beef broth, tried that with the salt and pepper and it was absolutely top notch!!!

And remember, it's better to have your brisket at room temperature before you begin smoking it. And that goes ONLY for beef!


By what I've read, it seems the BGE is still "new" to you. Make sure to calibrate the thermometer on your BGE. Mine was off by almost 50* when it was new.

I bought a few aftermarket accessories that really help out a lot IMO.


Stainless chimney cap:

https://smokeware.com/products/stain...ed-chimney-cap

Stainless steel coal grate:

http://www.high-que.com/Stainless-Hi...-dia_p_19.html
Wow, lots of great info in there! Thanks a lot I really appreciate all the tips! Iíve almost ordered that chimney no less than 6 times lol always forget or talk myself out of it lol. But yes sir the egg and long smokes are all new pretty new to me but Iím learning!
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Old 03-13-2018, 08:05 PM   #44
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Wow, lots of great info in there! Thanks a lot I really appreciate all the tips! Iíve almost ordered that chimney no less than 6 times lol always forget or talk myself out of it lol. But yes sir the egg and long smokes are all new pretty new to me but Iím learning!


Take the existing chimney and turn it around 180* so that when you open the lid, the daisy wheel lid won't swing open towards the back every time.


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Old 03-13-2018, 08:33 PM   #45
bryan sandlin
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guess I have never done it right by the gods that post up here. mine is done after 8 hours at 225-250 the temp may have been checked a few years ago, but pulled it at 160 deg. foil tent for 1 hour and then started at it. just too much stuff to make from it. well worth the time spent.
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Old 03-13-2018, 08:44 PM   #46
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guess I have never done it right by the gods that post up here. mine is done after 8 hours at 225-250 the temp may have been checked a few years ago, but pulled it at 160 deg. foil tent for 1 hour and then started at it. just too much stuff to make from it. well worth the time spent.

Gods? Are we twisted because folks suggest doing it differently?

Hey man... if sliced smoked pork is what you like then 160deg and this tent job you mentioned is fine. Although Iím not real sure what the hour tent job accomplishes. Pork chops and steaks are safe to consume at 140 now according to the FDA..160 is well past that. Get after it with a knife.

If pulled pork BBQ (Shredded) is the endgame then you are gonna be disappointed at 160 and an this tent job. Pork does not separate at those temps. The collagen and muscles fibers arenít broken down at that temp enough to allow it. Itís science. Not a gods work.

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Old 03-13-2018, 08:51 PM   #47
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When I smoke a pork shoulder it usually peaks at 190. I take it out of the smoker at 203. I’ve always received compliments on it. Those last 10-15 degrees can drag out for a few hours. Don’t fret.
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Old 03-13-2018, 09:07 PM   #48
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Originally Posted by Smart View Post
Gods? Are we twisted because folks suggest doing it differently?

Hey man... if sliced smoked pork is what you like then 160deg and this tent job you mentioned is fine. Although Iím not real sure what the hour tent job accomplishes. Pork chops and steaks are safe to consume at 140 now according to the FDA..160 is well past that. Get after it with a knife.

If pulled pork BBQ (Shredded) is the endgame then you are gonna be disappointed at 160 and an this tent job. Pork does not separate at those temps. The collagen and muscles fibers arenít broken down at that temp enough to allow it. Itís science. Not a gods work.

Signed BBQ Hercules
in my pit after 8 hours at 225-250 and I see 1 1/2 inch bone, its done for me.
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Old 03-13-2018, 09:18 PM   #49
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in my pit after 8 hours at 225-250 and I see 1 1/2 inch bone, its done for me.


Good deal. You are who you are cooking for.

If you like it sliced and not pulled that's all that matters.

Last edited by Smart; 03-13-2018 at 09:32 PM.
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Old 03-13-2018, 09:21 PM   #50
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Originally Posted by bryan sandlin View Post
in my pit after 8 hours at 225-250 and I see 1 1/2 inch bone, its done for me.


And what happens if there is less meat on the pork butt?

What happens if there is more meat on the pork butt?

Bones don't vary in size much, meat does.

A 6# pork butt cooks differently than a 10# pork butt.


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