2 Egg Overnight Low and Slow

DMW

Due to the butts only being on average 8# each, I've enlisted Small to help out 66# total, 1 8# on the small, the other 7 on the XL.

PartyQ is running the XL and the Mav is monitoring the Small. Now to give them a few hours to make sure temps are stable.

Until then, just started a fire in the fire pit and the fridge is well stocked.

Foghorn

VERY nice. How many are you feeding?

SGH

Impressive looking subprimals laying there. Good luck and hope you knock it out of the park.

DMW

@Foghorn We don't have an exact count. Guesstimate is 120. Sides are being brought, so hopefully this will reach. I'll probably mix up some slaw tomorrow to go with it.

Tjcoley

I'll be watching this one. An XL and a Small side by side overnight. Nice challenge.

mcmac

Should be a winner!! We recently did 2 briskets and four butts and had no problem feeding 100. You should have more than enough meat!

cazzy

http://youtu.be/SYyd0dvNNXU

stemc33

@DMW‌ , impressive.

Will it take longer with the butts stacked so close to each other?

PNWFoodie

cazzy said:

http://youtu.be/SYyd0dvNNXU

Oh my - it had been so long since I watched that video! Classic!

DMW

Its served.

YEMTrey

Nice work.

Did you use the drill attachment to pull all that meat?

DMW

Thanks everyone.

@stemc33

The overall time is similar to just 1. I didn't bother rotating the butts at all and the top ones finished about an hour before the bottom ones. This actually worked well, as I was able to FTC the one from the small and the 3 on top, get them all packed, gather other supplies before leaving, etc. And then just before leaving, FTC the remaining 4. When serving I used the first 4 first.

@YEMTrey

Yes, I used the drill attachment for the first batch of 3 that went in the chaffing table. After that I just pulled 1 butt at a time using my bear paws and filled in. 

I actually didn't even get into the 2nd set of 4. They had only about half the turnout they wanted to be ready for. So, I pulled the final 4 one at a time, packed them in gallon ziplock freezer back, and into an ice water bath. They will freeze it and use it for one of their staff functions in the future.

These big cooks are really fun for me and I keep trying to figure out how I could actually do this for real. The startup costs associated with going legit and charging are a bit challenging though for something that would just be a part time gig.

smokesniffer

DMW said:

Due to the butts only being on average 8# each, I've enlisted Small to help out 66# total, 1 8# on the small, the other 7 on the XL. PartyQ is running the XL and the Mav is monitoring the Small. Now to give them a few hours to make sure temps are stable. Until then, just started a fire in the fire pit and the fridge is well stocked.

@DMW how long did the small run for, and how much lump did you load into it??

thailandjohn

The best cook to feed a lot of people cheap and it taste great......good looking cook

DMW

@smokesniffer About 16 hours burn time on the small. Loaded up to almost the top of the firering with Fogo lump and oak chunks. Was still a bit left, so I put the gummed up grid back in and opened all the vents for an hour or so. It couldn't quite reach 400*, but with the lump left I'll bet I could have gone 18. Fogo is great for really long cooks. I did have to sort through the bag for pieces small enough to fit in the small. And then I just took a few big pieces and smacked them against each other to break them up.

smokesniffer

@DMW wow that is great. I did a 6# and I had to put more lump in after 7 hours. I was using RO for lump. It is the only thing around these parts. Your  cook looked great. Tottaly cool to have both eggs chugging along beside each other. 

DMW

@smokesniffer I get Fogo via Amazon. With Prime shipping is free. Prices do vary quite a bit, so when the price drops I stock up. It is my go-to for long cooks. For everyday egging I use RO.

SGH

Looks like a grand slam to me. Enjoy sir.