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Quick question

I've two butts on the egg since 4:00 central. They are at 230 dome. They're at 160 internal meet. (Just now starting plateau)

I really don't want to sit up and wait. And of course I don't want them to over cook. Can I just shut it down to a "simmer" and get em off in the morning?

I've cooked dozens of pork butts and had real success. I've also done overnights. I've just never done em where they'll finish in the middle of the night.

Also - I have a friend who cooks ribs and then puts a butt on and leaves it over night over the same coals. Perfect every time. He doesn't own a probe or any kind of temperature device.

Comments

  • nolaeggheadnolaegghead Posts: 15,400
    Crank it and stay up until 1 or 2 AM, turbo til it's done, or make sure it's stable at your current tem, and wake up early.  Or foil and put in your oven at 200.  Unless you feel confident you can keep your egg running all night at a real low temp and sleep a little later.
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    This is my signature line just so you're not confused.
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  • TjcoleyTjcoley Posts: 3,422
    230 dome is pretty low. If you have a stable fire, I'd let them go overnight. I've had 10 pound butts take 24 hours at 225 dome (I now cook higher from the advice here). I would not shut down to a 'simmer' as you will probably wake up to a cold Egg.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Just jacked it up to about 300. Gonna wait it out.
  • I'm not scared of an all night cook. But I'm pretty sure this ones not gonna go all night.
  • nolaeggheadnolaegghead Posts: 15,400
    foil 'em and they'll cook even faster.  You're cool to crank it up even more than 300.   Of course nothing is guaranteed if your thermometer is off one way or another.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • TjcoleyTjcoley Posts: 3,422
    @joejoe - how did it turn out?
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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