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Posted: 7/23/2016 11:33:49 PM EDT
I got a BGE last week and this was my first big smoke
It is a bone in 8.8 lb Smithfield Pork shoulder from wal mart and I rubbed it with the last 1/3r of a jar of 4+ year old Dillo Dust. I used BGE lump coal and large chunks of Cherry wood. NO WATER PAN. I got the temp to 260 at 11 am and left it alone. I went out for the afternoon and came home at 5:30 to find it 300 and the meat temp was 209! NOOOOOOOOOOOOOOO! But.. it was still dripping with fat and fell apart when I moved it to foil. Oh my fucking god. My friend was over who is a BBQ connoisseur and him and I agreed it was the best pulled pork both homemade pr professionally either of us have ever had. it was as soft and tender as an oven baked pulled pork, but wonderful smokey flavor and bark like a smoked pork should have. Both of us were astounded. I over cooked it. It got too hot. It should have been dry. It was simply amazing. It needed no sauce at all. From what Ive read, the BGE has so little airflow that the meat does not get dried out like traditional smokers. I have to agree now that I have witnessed a overcooked juicy juicy juicy pork 
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Posted: 7/23/2016 11:36:36 PM EDT
[#1]
Probably got to it just as a temp spike happened.
Maybe a small grease fire that self extinguished? |
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Posted: 7/23/2016 11:37:45 PM EDT
[#2]
I just clicked to see what prok was.
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Posted: 7/23/2016 11:40:09 PM EDT
[#3]
Should've bought a pellet grill.
 Set it and forget it.
209 isn't bad...pork is pretty forgiving. I typically pull mine off at 200-205. |
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Posted: 7/23/2016 11:51:53 PM EDT
[#4]
It's pretty hard to fuck up a piece of meat on an Egg. That said, get a DigiQ if you're going to smoke much where you can't keep tabs on it and 280 is too hot you want 225 or as close as you can get. By the way chunks of Apple wood are fantastic with a shoulder.
Glad it turned out well though. EDT...I can't tell, do you have the plate setter? If not buy one pronto. |
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Posted: 7/23/2016 11:52:49 PM EDT
[#5]
I can be there in under six hours
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Posted: 7/23/2016 11:56:41 PM EDT
[#6]
I LOVE pork. That looks really good.
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Posted: 7/23/2016 11:58:30 PM EDT
[#7]
Threads like this make me wonder if the arfcom good critics have ever actually eaten well prepared food.
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Posted: 7/23/2016 11:58:49 PM EDT
[#8]
I do pulled pork around 325 sometimes on my egg and it comes out great. Don't notice a flavor difference. I do go heavy on the early smoke though.
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Posted: 7/24/2016 12:05:14 AM EDT
[#9]
Damn OP, that looks good. Wish we were friends so I would've be invited over to put your meat in my mouth....  Did I make it in before the BGE hate?? Because, haters will always hate. |
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Posted: 7/24/2016 12:13:02 AM EDT
[#10]
Looks good. I did this on my cheap weber.
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Posted: 7/24/2016 12:16:31 AM EDT
[#11]
Quote HistoryQuoted:
Looks good. I did this on my cheap weber.
http://i34.photobucket.com/albums/d150/wav3form/e0c8dc3d-018e-4768-a866-b633a7cd542c.jpg~original Smokey mountain or kettle? |
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Posted: 7/24/2016 12:44:03 AM EDT
[#12]
Quote HistoryQuoted:
Smokey mountain or kettle? Quote HistoryQuoted:
Quoted:
Looks good. I did this on my cheap weber.
http://i34.photobucket.com/albums/d150/wav3form/e0c8dc3d-018e-4768-a866-b633a7cd542c.jpg~original Smokey mountain or kettle? Kettle. I set it up for offset style cooking and it seems to work pretty well. Controlling temp with these things can be challenging without mods. I do ok with it though. |
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Posted: 7/24/2016 12:48:10 AM EDT
[#13]
My parents have a XL BGE that I use more than they do (because I show up at their house with meat and cook it for family gatherings).
I'm considering "borrowing" it until they realize it's gone.
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Posted: 7/24/2016 12:54:45 AM EDT
[#14]
Love me some pulled pork. Would eat.
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Posted: 7/24/2016 8:07:38 AM EDT
[#15]
Quote HistoryQuoted:
It's pretty hard to fuck up a piece of meat on an Egg. That said, get a DigiQ if you're going to smoke much where you can't keep tabs on it and 280 is too hot you want 225 or as close as you can get. By the way chunks of Apple wood are fantastic with a shoulder. Glad it turned out well though. EDT...I can't tell, do you have the plate setter? If not buy one pronto. Yep I have the setter |
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Posted: 7/24/2016 8:08:12 AM EDT
[#16]
Noice OP!
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Posted: 7/24/2016 8:09:49 AM EDT
[#17]
Quote HistoryQuoted:
Looks good. I did this on my cheap weber.
http://i34.photobucket.com/albums/d150/wav3form/e0c8dc3d-018e-4768-a866-b633a7cd542c.jpg~original Looks great and I bet tastes great. The Webber kettle is what my friend has and he makes amazing pulled pork but we both agreed that what the bge did was every bit of flavor, but with not even a water pan, softer and juicer than anything he has ever made. Supposedly the reason is the bge has super low airflow. Low airflow means no drying out. No water pan. Not wrapped in foil. I went to wrap it in foil but there was no need. It fell apart as I picked it up and was so tender and juicy we just brought it in and put it on the table to eat. |
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Posted: 7/24/2016 8:12:16 AM EDT
[#18]
Love the BGE!
 Posted Via AR15.Com Mobile |
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Posted: 7/24/2016 8:17:06 AM EDT
[#19]
The crazier thing is my phone never rang wtf bruh?
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Posted: 7/24/2016 8:29:12 AM EDT
[#20]
Quote HistoryQuoted:
Yep I have the setter Quote HistoryQuoted:
Quoted:
It's pretty hard to fuck up a piece of meat on an Egg. That said, get a DigiQ if you're going to smoke much where you can't keep tabs on it and 280 is too hot you want 225 or as close as you can get. By the way chunks of Apple wood are fantastic with a shoulder. Glad it turned out well though. EDT...I can't tell, do you have the plate setter? If not buy one pronto. Yep I have the setter I'd use it with a drip pan just to keep the egg cleaner Plus it would help with possible hotspots if youre not watching it Looks very good! |
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Posted: 7/24/2016 8:36:23 AM EDT
[#21]
Question for you guys with BGEs Did the dealer tell you that using briquettes voided your warranty? Mine did. He said briquettes could impart a flavor into the ceramic. Said lump or wood only. And no lighter fluid. I agree with the no lighter fluid. That's what starter cubes and chimneys are for. But briquettes imparting undesired flavor? I've done plenty of smoking over the years using briquettes and never had a flavor issue. I like them along with wood chunks for longer smokes for the consistancy they provide over lump. |
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Posted: 7/24/2016 8:58:16 AM EDT
[#22]
Quote HistoryQuoted:
It's pretty hard to fuck up a piece of meat on an Egg. That said, get a DigiQ if you're going to smoke much where you can't keep tabs on it and 280 is too hot you want 225 or as close as you can get. By the way chunks of Apple wood are fantastic with a shoulder. Glad it turned out well though. EDT...I can't tell, do you have the plate setter? If not buy one pronto. I've tried 225 a few times based on the recipe on the amazing ribs website. The stall seems to last forever! I've had lots better succes at 250-260 with no detectable difference in flavor or tenderness. |
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Posted: 7/24/2016 8:59:25 AM EDT
[#23]
Quote HistoryQuoted:
Love the BGE! <a href="http://s241.photobucket.com/user/flytosail/media/1c4400978db7f8138ba165dcd1820b5e_zps10aa6ea6.jpg.html" target="_blank">http://i241.photobucket.com/albums/ff124/flytosail/1c4400978db7f8138ba165dcd1820b5e_zps10aa6ea6.jpg</a> Posted Via AR15.Com Mobile Bi metal thermometers suck. Mine is off 25-50 degrees depending on the temperature. Get a good digital. |
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Posted: 7/24/2016 9:08:32 AM EDT
[#24]
I did one on my egg over the 4th of July weekend.
20.5hrs to get it up to 200f. Fell apart. It was amazing. |
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Posted: 7/24/2016 9:12:25 AM EDT
[#25]
Quote HistoryQuoted:
I did one on my egg over the 4th of July weekend. 20.5hrs to get it up to 200f. Fell apart. It was amazing. 20 hours 
How big was that thing? |
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Posted: 7/24/2016 9:16:08 AM EDT
[#26]
BGE makes bbq simple
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Posted: 7/24/2016 9:17:05 AM EDT
[#27]
Pork shoulder or butt has so much fat it's very forgiving of being overcooked.
I don't think 200* is an absurd temp for pulled pork that falls apart in your hands. |
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Posted: 7/24/2016 9:18:11 AM EDT
[#28]
Y'all overthink your meat too much.
4 degrees sure as hell isn't going to ruin a decent roast. |
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Posted: 7/24/2016 9:19:52 AM EDT
[#29]
Quote HistoryQuoted:
Should've bought a pellet grill. Set it and forget it.
209 isn't bad...pork is pretty forgiving. I typically pull mine off at 200-205. That way he can't cook when the power goes out.  Sear me a steak at 700 degrees on that pellet grill and we'll talk.
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Posted: 7/24/2016 9:20:45 AM EDT
[#30]
Smoking a pork butt is pretty forgiving. You done good. I use a Auber PID to control the temp on my egg for long cooks. It really makes it easy.
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Posted: 7/24/2016 9:22:00 AM EDT
[#31]
There's enough fat in a pork butt or shoulder to where it's damn near impossible to overcook and mess it up. It's a delicious, amazingly forgivable piece of meat to cook.
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Posted: 7/24/2016 9:25:31 AM EDT
[#32]
Quote HistoryQuoted:
Question for you guys with BGEs Did the dealer tell you that using briquettes voided your warranty? Mine did. He said briquettes could impart a flavor into the ceramic. Said lump or wood only. And no lighter fluid. I agree with the no lighter fluid. That's what starter cubes and chimneys are for. But briquettes imparting undesired flavor? I've done plenty of smoking over the years using briquettes and never had a flavor issue. I like them along with wood chunks for longer smokes for the consistancy they provide over lump. No. She said that the briquettes will not taste as good, and will impart that flavor to the ceramic and so suggested not doing it. But said nothing about it voiding anything. |
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Posted: 7/24/2016 9:27:36 AM EDT
[#33]
Quote HistoryQuoted:
There's enough fat in a pork butt or shoulder to where it's damn near impossible to overcook and mess it up. It's a delicious, amazingly forgivable piece of meat to cook. Agreed, but I've "over cooked" to this temp before and wound up having very dry edges. Not so with this. It was as moist as it would have been if foil wrapped the whole time. |
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Posted: 7/24/2016 9:29:06 AM EDT
[#34]
Quote HistoryQuoted:
Question for you guys with BGEs Did the dealer tell you that using briquettes voided your warranty? Mine did. He said briquettes could impart a flavor into the ceramic. Said lump or wood only. And no lighter fluid. I agree with the no lighter fluid. That's what starter cubes and chimneys are for. But briquettes imparting undesired flavor? I've done plenty of smoking over the years using briquettes and never had a flavor issue. I like them along with wood chunks for longer smokes for the consistancy they provide over lump. I have used briquettes for short cooks in my egg several times with no issues. I don't use them as a general rule but they will do in a pinch if I'm out of lump. Briquettes create a a lot more ash than lump does, which can become problematic in an egg, especially on long cooks. |
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Posted: 7/24/2016 9:31:26 AM EDT
[#35]
Quote HistoryQuoted:
No. She said that the briquettes will not taste as good, and will impart that flavor to the ceramic and so suggested not doing it. But said nothing about it voiding anything. Quote HistoryQuoted:
Quoted:
Question for you guys with BGEs Did the dealer tell you that using briquettes voided your warranty? Mine did. He said briquettes could impart a flavor into the ceramic. Said lump or wood only. And no lighter fluid. I agree with the no lighter fluid. That's what starter cubes and chimneys are for. But briquettes imparting undesired flavor? I've done plenty of smoking over the years using briquettes and never had a flavor issue. I like them along with wood chunks for longer smokes for the consistancy they provide over lump. No. She said that the briquettes will not taste as good, and will impart that flavor to the ceramic and so suggested not doing it. But said nothing about it voiding anything. I'm still struggling with it imparting undesired flavor into the ceramic. If it did that it would do that to food also. And it would be magnified on ribs, brisket, pork butts etc because of the smoke infused into them. |
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Posted: 7/24/2016 9:33:26 AM EDT
[#36]
Quote HistoryQuoted:
I do pulled pork around 325 sometimes on my egg and it comes out great. Don't notice a flavor difference. I do go heavy on the early smoke though. How long at that temp? I target 225F but then I let the meat come to room temp before I smoke them for 12-24hrs. |
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Posted: 7/24/2016 9:35:39 AM EDT
[#37]
Quote HistoryQuoted:
I have used briquettes for short cooks in my egg several times with no issues. I don't use them as a general rule but they will do in a pinch if I'm out of lump. Briquettes create a a lot more ash than lump does, which can become problematic in an egg, especially on long cooks. Quote HistoryQuoted:
Quoted:
Question for you guys with BGEs Did the dealer tell you that using briquettes voided your warranty? Mine did. He said briquettes could impart a flavor into the ceramic. Said lump or wood only. And no lighter fluid. I agree with the no lighter fluid. That's what starter cubes and chimneys are for. But briquettes imparting undesired flavor? I've done plenty of smoking over the years using briquettes and never had a flavor issue. I like them along with wood chunks for longer smokes for the consistancy they provide over lump. I have used briquettes for short cooks in my egg several times with no issues. I don't use them as a general rule but they will do in a pinch if I'm out of lump. Briquettes create a a lot more ash than lump does, which can become problematic in an egg, especially on long cooks. Good point on the ash. |
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Posted: 7/24/2016 9:38:44 AM EDT
[#38]
Quote HistoryQuoted:
I'm still struggling with it imparting undesired flavor into the ceramic. If it did that it would do that to food also. And it would be magnified on ribs, brisket, pork butts etc because of the smoke infused into them. Quote HistoryQuoted:
Quoted:
Quoted:
Question for you guys with BGEs Did the dealer tell you that using briquettes voided your warranty? Mine did. He said briquettes could impart a flavor into the ceramic. Said lump or wood only. And no lighter fluid. I agree with the no lighter fluid. That's what starter cubes and chimneys are for. But briquettes imparting undesired flavor? I've done plenty of smoking over the years using briquettes and never had a flavor issue. I like them along with wood chunks for longer smokes for the consistancy they provide over lump. No. She said that the briquettes will not taste as good, and will impart that flavor to the ceramic and so suggested not doing it. But said nothing about it voiding anything. I'm still struggling with it imparting undesired flavor into the ceramic. If it did that it would do that to food also. And it would be magnified on ribs, brisket, pork butts etc because of the smoke infused into them. If they were match light briquettes, yeah I could see that being an issue, otherwise, no. |
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Posted: 7/24/2016 9:40:06 AM EDT
[#39]
There's no reason no to go higher temps(275-300) with pork in my opinion. I've noticed no difference than at 225 except for time
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Posted: 7/24/2016 9:46:59 AM EDT
[#40]
Quote HistoryQuoted:
20 hours
How big was that thing? Quote HistoryQuoted:
Quoted:
I did one on my egg over the 4th of July weekend. 20.5hrs to get it up to 200f. Fell apart. It was amazing. 20 hours
How big was that thing? 10.62lbs. It followed the 2 hours per pound rule basically. |
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Posted: 7/24/2016 9:49:05 AM EDT
[#41]
Quote HistoryQuoted:
Question for you guys with BGEs Did the dealer tell you that using briquettes voided your warranty? Mine did. He said briquettes could impart a flavor into the ceramic. Said lump or wood only. And no lighter fluid. I agree with the no lighter fluid. That's what starter cubes and chimneys are for. But briquettes imparting undesired flavor? I've done plenty of smoking over the years using briquettes and never had a flavor issue. I like them along with wood chunks for longer smokes for the consistancy they provide over lump. Some dealers will tell you have to use their branded lump or you'll void the warranty. Both are BS, but don't use the self lighting ones or you will impart a taste and risk getting that crap in your egg. The bigger issue with briquettes is the taste and ash they produce. There is less charcoal in "charcoal briquettes" than people think. They are loaded with anthracite (coal fly ash), limestone, starch, sodium nitrate, softwood & hardwood sawdust, borax, etc. These produce a lot of off flavors, but moreover, a ton of ash. After you clean out after briquettes, all that ash that is like flour, comes from the limestone. A 20# bag of lump, will cook down to a few cups and under 1# of ash. Whereas 20# of briquettes will 4-8# of ash depending on the brand (all depends on how much limestone they use.) This clogs the BGE since it draws a very small amount from the air from the bottom of the grill. Even with a replacement firegrate or basket, it will still clog because of the consistency and the fact that there is so much of it. Plus, briquettes are NOT as great of a value when you look at BTU per pound. A normal briquette is about 7000-8000 BTU/#, but lump is around 11000 BTU/#. The volume:weight doesn't matter, it's all about BTU. Remember, briquettes were popularized by Henry Ford as a way to get rid of industrial waste. |
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Posted: 7/24/2016 9:49:56 AM EDT
[#42]
Pulled Pork, the can of chicken noodle soup project for outdoor barbecuers.
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Posted: 7/24/2016 9:52:23 AM EDT
[#43]
Quote HistoryQuoted:
10.62lbs. It followed the 2 hours per pound rule basically. Quote HistoryQuoted:
Quoted:
Quoted:
I did one on my egg over the 4th of July weekend. 20.5hrs to get it up to 200f. Fell apart. It was amazing. 20 hours
How big was that thing? 10.62lbs. It followed the 2 hours per pound rule basically. I use 1 hr per lb + 1 additional hour overall as a rule of thumb cooking @ 225-250 and have never had a problem getting a butt to temp @ 200-205 in that amount of time. It has to be the overall size. I buy a lot of mine at Costco (boneless) and they come in about 10lb packs but are 2 5lb pieces. Smaller chunks cooking faster overall with same result. |
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Posted: 7/24/2016 9:53:22 AM EDT
[#44]
The only thing that sucks about everyone getting into smokers is that the prices of what should be cheap meat are going through the roof. Brisket and ribs are getting outrageous thankfully pork butt/shoulder are still reasonable Looks damn good op! |
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Posted: 7/24/2016 10:07:15 AM EDT
[#45]
Quote HistoryQuoted:
Question for you guys with BGEs Did the dealer tell you that using briquettes voided your warranty? Mine did. He said briquettes could impart a flavor into the ceramic. Said lump or wood only. And no lighter fluid. I agree with the no lighter fluid. That's what starter cubes and chimneys are for. But briquettes imparting undesired flavor? I've done plenty of smoking over the years using briquettes and never had a flavor issue. I like them along with wood chunks for longer smokes for the consistancy they provide over lump. You should have told him "that's ok, I don't plan on eating the grill" |
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Posted: 7/24/2016 11:06:58 AM EDT
[#46]
Quote HistoryQuoted: No. She said that the briquettes will not taste as good, and will impart that flavor to the ceramic and so suggested not doing it. But said nothing about it voiding anything. Quote HistoryQuoted: Quoted: Question for you guys with BGEs Did the dealer tell you that using briquettes voided your warranty? Mine did. He said briquettes could impart a flavor into the ceramic. Said lump or wood only. And no lighter fluid. I agree with the no lighter fluid. That's what starter cubes and chimneys are for. But briquettes imparting undesired flavor? I've done plenty of smoking over the years using briquettes and never had a flavor issue. I like them along with wood chunks for longer smokes for the consistancy they provide over lump. No. She said that the briquettes will not taste as good, and will impart that flavor to the ceramic and so suggested not doing it. But said nothing about it voiding anything. I think the main thing with lump in a BGE is that there's less ash, and they're generally very fuel efficient so they need less charcoal to cook something than like a kettle or a WSM. |
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Posted: 7/24/2016 11:19:24 AM EDT
[#47]
Quote HistoryQuoted:
Pulled Pork, the can of chicken noodle soup project for outdoor barbecuers. 
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Posted: 7/24/2016 11:19:41 AM EDT
[#48]
Picture time.
And the results of the 10.62lb pork butt + a small brisket (I think it 5 or 6lbs?) 
Edit: Yes the face for the drawer is missing. I have to re-cut it. The red oak swelled a little bit and I had it fitted too tightly. I also need to go back over some of the corners with wood filler... eventually. Not when it's 95 degrees out. |
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Posted: 7/24/2016 11:20:59 AM EDT
[#49]
Quote HistoryQuoted: How long at that temp? I target 225F but then I let the meat come to room temp before I smoke them for 12-24hrs. Quote HistoryQuoted: Quoted: I do pulled pork around 325 sometimes on my egg and it comes out great. Don't notice a flavor difference. I do go heavy on the early smoke though. How long at that temp? I target 225F but then I let the meat come to room temp before I smoke them for 12-24hrs. |
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Posted: 7/24/2016 11:23:47 AM EDT
[#50]
Quote HistoryQuoted:
The only thing that sucks about everyone getting into smokers is that the prices of what should be cheap meat are going through the roof. Brisket and ribs are getting outrageous thankfully pork butt/shoulder are still reasonable Looks damn good op! They are... but also it's where you buy your meat. I have to admit, I have't bought a brisket in ages, since we always have them around. (My father and I raise cattle.) 10.62lb pork butt, from a local butcher only ran me $16 the other day. Ribs were on sale at the local grocery store earlier this year, flat rate of 79 cents a lb. |
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