How to cook overnight--Boston Pork

Welcome to the Forum. I would suggest you go to the "Search Forum" menu. All your questions will be answered. You will find it is a simple, very forgiving cook and well worth the time. Good luck and good eating.

This is a good resource.

http://www.nakedwhiz.com/elder.htm

I am also doing a butt for New Years eve. I read the instructions from Elder. The only thing I am not sure of is how he lights the lump in the egg. I understand the chimney method, but wouldn't adding the hot coals to fresh lump cause an undesirable chemical smoke flavor in the pork. I have always been told to make sure I have a clean burn before putting on the meat. Did I miss something?

just light in 2 places (small fire) with your desired method...I use mapp gas, stike uses the oil and napkin method, others starter cubes etc....

just light a couple small fires on top as was suggested. with the elderward method, get a red pen and in big letters write 250 dome temp in the cooking section.

I use a mildly modified Minion Method (a method very popular with Weber Smokey Mountain owners):

1. Using only fresh charcoal (lasts longer), light the fire only in the center. Make sure the charcoal in the center has "caught." I typically use a propane torch.

2. Put your offset rig (plate setter, pizza stone, whatever) in place and add your meat.

3. Bring the whole thing to 250 degrees dome temp and stabilize.


I don't worry about any alleged acrid smoke. Using this method causes small amounts of charcoal to catch at a time. In the Weber, people typically use briquettes -- which have many, many more substances in them than all-natural charcoal -- and the Minion Method had won numerous BBQ contests. I've used this method many times in both Eggs and Webers with no problem.

One thing I don't do that many people here regularly do: I won't fill the charcoal to the top of the fire ring. In my experience, this can cause some problems with air circulation. This does force me on occasion to pull out the rig mid-cook and add charcoal.

I think this is good advice. I did a couple of overnighters, and now I prefer to just do "same dayers". The end result is just as good. I would have lost my second butts had my wife not woke up and checked on the egg.

If you are set on doing an overnighter- then a remote thermometer with alarms like the maverick ET-73 is a great tool to have. If you don't have one of these, then I would suggest setting an alarm clock to check on it sometime in the night.