First Butt on OTG


 
B

Brian Haeffner

New member
I've had some experience with a Masterbuilt electric smoker, but acquired a 22.5 OTG for July 4th weekend to learn some new techniques. I've done ribs, chicken, steaks, and burgers on the Weber, but today is my first time trying a long smoke.

Set up the fuel last night to be ready early this morning:

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Woke before the alarm at 6:00 am and started a few briquettes (Kingsford Competition) in the chimney:


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Something wrong with my Maverick grill probe - it was reading 100 deg in air temp of about 60 - the two probes were 40 deg degrees apart, so I will run in the 270-290 range to make sure there's enough heat. Up to temp and Butt on the grill:


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Three hours in I had to peek (and reposition to avoid the direct heat:


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At eight hours, chamber temp is 273 deg and IT is 196 deg. Can't wait to pull it off, rest it in a cooler, and then see what it looks like on the inside. Outside looks yum! There are a few chicken thighs now added just to keep the pig company.


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That pork butt looks delicious! I'm wandering why you did not have stall. 1 hour from 167 to 196! 2 reasons for me:
1) it is much smaller than it looks!
2) your cooking T is much higher than maverik says.
Please let me understand!
 
It's an eight pound butt, so not too small.

It was three hours between 167 and 196, but I never did really notice a stall...it just steadily climbed the whole time.

After I removed the butt, I left both probes on the grill and they read within 3 deg of each other. Going to have to do some calibration tests. Regardless, the dome therm stayed within a reasonable distance of the Maverick ( always within a range of 260-300 in the dome) over the course of the smoke, so I don't think it was hotter than the Maverick indicated. But most of the time was spent between 270 and 290 on the Maverick, so it was warmer than I have ever done on the Masterbuilt (I've spent 13-15 hours with the Masterbuilt at 245 deg on a similar size cut of meat.)

Here it is off the grill and ready to wrap and rest, after 9 hours and IT of 205:


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I'll let it go for another hour in the cooler and then break it apart.
 
Internal temp of 205 sounds high. I would calibrate those thermometers. Usually my butts are pulled at 190 or so. But sure looks good!!
 
Pulled and ready to go (will put together some samwiches tomorrow on grilled buns and topped with a sweet mustard barbecue sauce and some homemade coleslaw (I'll try to remember pics.)) The rest goes into the freezer - some in small ziplocs with diced green chiles and onions for adding to a pot of baked beans - and some just for future samwiches...


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