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First overnight cook

BarManBeanBarManBean Posts: 129
edited 4:19PM in EggHead Forum
My first overnight cook happened this weekend. Could not have gone better and the results were FANTASTIC!

Picked up an 8 lb bone-in boston butt from the butcher on Friday, along with a couple of Bratwursts for that night. Cooked up the brats for dinner, let the egg cool down, and then did a full clean out and packed the lump in nice and even until it was just a bit over the fire box. Lit it about 8.00pm and had it stabilized pretty quick (first time doing this without blasting over my target temp!). Slathered the butt in mustard and Dizzy Dust, pretty simple.

The butt went on at 1030pm and was ready to come off at 200* at 1030am the next morning, exactly 1.5 hrs/lb at 250* dome. When I stuck the thermometer in to check the temp in a few places the whole thing felt like air…ZERO resistance, so I was pretty excited!

The butt sat in a cooler for the next four hours waiting for my brother to get down from PA…we provided lunch for him and his wife  When it came time to pull it, the bone slid right out and a bit of fork work did the trick. Was super tender and juicy even without any sauce. We finished it with a bit of homemade mustard/vinegar bbq sauce that we like. I don’t know what style that is, but it sure is good!

Cheers to all of the advice on the forum that helped this cook to go smoothly. Also, remote thermometers are a gift from God. Woke up at 5am to roll over and check that the meat temp was going good and the grid temp was showing that my fire wasn't out, so went right back to sleep. Really cuts down on the 'worry-factor'.

The goods, all rubbed down
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Just about to come off the egg
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Getting bundled up
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Pulled
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Sauced, and about to be devoured!
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Comments

  • fire eggerfire egger Posts: 1,124
    Sounds like you've got it, that looks excellent, nice bark!!
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Congratulations what a great looking cook. Thanks for sharing the pictures and cook.

    GG
  • transversaltransversal Posts: 719
    Michael, looks like an Ace to me!! Congrats.
  • BBQRBBQR Posts: 68
    looks nice!
  • beesbees Posts: 335
    Great cook! Good for you to have tried and been successful on your first cook. How did you make your sauce?Thanks for sharing.Randy
  • beesbees Posts: 335
    Great cook. Good for you for having tried and been successful on your first cook out of the gate. How did you make the sauce? Thanks for sharing.Randy
  • ron4fishron4fish Posts: 144
    That looks GREAT!!! I am doing my first the weekend of the 26th. Hope it looks as good.
  • BarManBeanBarManBean Posts: 129
    The sauce we make is here:

    http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm

    Not our own recipe, but we make it fairly often and we love it. Hard to find anything that is vinegar-based up here in northern virginia, and this one really hits the spot! Super easy too, you can have it ready in literally 30 minutes and its still pretty good.
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