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Last Weekend\'s Cook...a 19hr marathon!

doubleapexdoubleapex Posts: 61
edited 4:17AM in EggHead Forum
I was a little nervous about this one...a 9lb pork butt that I put on the Egg at midnight, Sunday--she hit 195 at 7pm. Here's the photo before the pull--and the second is my left over lump. I was amazed at how much fuel was left--and even untouched after 19 hours at 250!!! One side note--once the butt hit 180, I kicked up the temp to 350ish at the dome because I was running waaaay behind and my guests were hungry. It turned out perfect...moist and delish.


Interior, with smoke ring


lump.jpg[img size=150][/img]


  • IkoIko Posts: 25
    Nice! Great minds think's my 18 hour pork butt (my first ever) from Sunday night. It went on a little after 1am and finaly reached 200* a little before 7pm. Surprised how long it took since it was only a 7 pounder -- but the grate temp was held between 210-225 the whole time (240-250 dome temp). It was so tender when finished it literally fell apart in my hands when taking off the Egg.


  • doubleapexdoubleapex Posts: 61
    looks like a nice one!
  • pretty slick, heh? B)

    Go forth and EGG
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