In need of some experts...

BckPorchGriln

Hey everyone, I'm looking to do my first overnight cook this week and was wondering on what everyone would suggest as a first try. Bristket? Butt? Shoulder? How do you guys judge how much lump to put in the firebox for an overnight burn? Just worried that if I don't check it at all that I will end up burning out before morning... Most of my cooks have been short dinner cooks not any real long cooks except for a fast rib smoke I did back last fall. Any and all advice is welcome!

grege345

Pork butt. Forgiving and affordable. As for the coals it's easier to fill Her up then add midway during mid cook. Do you have a maverick? You can also turbo it but I get wantin to do low and slow.

BckPorchGriln

grege345 said:

Pork butt. Forgiving and affordable. As for the coals it's easier to fill Her up then add midway during mid cook. Do you have a maverick? You can also turbo it but I get wantin to do low and slow.

Forgive me but what is this maverick you speak of??? Also, how do you add your smoking chips? Wet? Dry? Mixture? How much?

BckPorchGriln

You mean like a DigiQ? No I don't, I'll be going at it old school.

Little Steven

Fill it up to the top of the fire ring. You won't need to replenish. Dry chunks or chips spread through the lump. Take it easy on the smoking wood until you get an idea of the retention. One or two fist size chunks or the equivalent in chips is plenty.

grege345

Maverick is a wireless food/bbq temp probe. I use it for piece of mind. You certainly don't need it but it will save you trips outside overnight. As for chips just throw dry chips in. Few fistfuls will do. I usually go with chunks on low and slows. As for the type of wood it's all personal preference. I use pecan but I've used all kinds in the past. Home Depot sells chunks. People here will help you along when you decide to go for it

grege345

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718

BckPorchGriln

Thanks @grege345!

jhl192

I would take the time to clear out all the ash before you fill the lump almost to the top of the fire ring! Not the firebox, like normal, but the firering. Ash build up is not your friend in long cooks. Also try to use a good mixture of lump sizes, I have found that all small pieces (limits airflow) or all large pieces (limits the amount of lump you can get in the the Egg) is less effective. A remote probe like the Maverick is not necessary but it allows you to check on the grill and Butt temps from bed! Last but not least, make sure you have stabilized the grill temp beer fore you go to bed. The temp is most likely to change if it never really settled in before you left it for the night! Good luck!

BYS1981

I'd do a butt for your first overnight cook, butts are extremely forgiving, relatively inexpensive,and come in smaller sizes. A butt at 6lb is no different than a 12lb - can't say that for a brisket.

buzd504

grege345 said:

http://www.amazon.com/Maverick-Et-732-Remote-Smoker-Thermometer/dp/B004IMA718

Newer version has a longer range, if that's important.

http://www.amazon.com/Maverick-ET-733-Wireless-Smoker-Thermometer/dp/B00FM8DJHQ

BckPorchGriln

So I've made my decision... I'm going to cook a bone in pork butt for my first overnight cook. Now that I've decided what I'm going to cook I need some advice on how to cook it. Tips and advice on what rubs to use? What are your favorites? Any home made rubs? Again, all advice is more than welcome!

calracefan

Blues Hog Rub , Apple wood for smoke, 225-250 F for temp, empty drip pan elevated off of plate setter so it doesn't burn. Cook to roughly 200 degrees or when the bone pulls out clean. Enjoy !!!!!

Spaightlabs

BckPorchGriln said:

Hey everyone, I'm looking to do my first overnight cook this week and was wondering on what everyone would suggest as a first try. Bristket? Butt? Shoulder? How do you guys judge how much lump to put in the firebox for an overnight burn? Just worried that if I don't check it at all that I will end up burning out before morning... Most of my cooks have been short dinner cooks not any real long cooks except for a fast rib smoke I did back last fall. Any and all advice is welcome!

For future reference, if you are choosing between butt or shoulder you only have one choice.

hapster

Congrats and good luck...

I'd go with Bad Byron's Butt Rub and peach chunks for smoke

saluki2007

I typically shoot for 250 dome indirect when cooking a butt.  Don't fret if you end up + or - 25 degrees though.  Make sure you have your drip pan sitting up off the plate setter so your drippings do not burn.  I also typically put a little bit of apple juice and apple cider vinegar in the pan when I start.  The biggest thing is not to panic if you notice the IT of the butt stalls around 165-170 degrees.  This will happen.  Two things you can do.  First, you can just let it ride if you have the time, or secondly,  if you are in a crunch for time you can wrap it in aluminum foil until your desired IT temp.  I typically pull mine at the 200 mark.

BckPorchGriln

Thanks for all the advice guys! And @Spaightlabs I just realize that I put butt and shoulder as choices! haha!! Must have been the time of night I posted. Anyways I'll try and pick up some chunks on the way home this morning and hopefully have it ready to start no later than 9am. How long do you think it should take to get up to the right IT. It's about a 6 pounder. Thanks for the info.

jhl192

Rule of thumb is 1 1/2 to 2 hours per pound at 250 degrees dome temp.  In your case 9-12 hours.  Good luck.  

plumbfir01

yes stick with a fruit wood for chunks...some like peach..others like apple...i use apple +  cherry.....very good taste. 

BckPorchGriln

Awesome that's what I was thinking so we'll see how it goes! I'll post picks along the way under this thread for all who care to see the cooking process!

BckPorchGriln

So fellas here's a couple pics from the prep and placement onto the grill... More to follow!

tarheelmatt

The past three butts I have done, I went the turbo method.  Typically shoot for 325°-350° for the entire cook.  Nice bark and flavor. 

I feel Bad Byron's needs a little more salt and some sweet.  So add more accordingly. 

BckPorchGriln

Here's a little teaser of the almost finished product. Currently at 155F and holding steady. This was taken about 6o'clock.

BckPorchGriln

So here are the long awaited pics of the finished product.... Learned a few things through the course of this first low and slow cook and hopefully can put them into practice come Thursday when I throw on my first brisket. Ended up rounding out the meal with a little cole slaw that the wife made (quite tasty by the way)! For your viewing pleasure...

saluki2007

Nice.