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Hello all - New egger here, about 3 months into life AE (After Egg). After reading the posts on here for a while I finally decided to jump into the fray. I fired up my first pork butt this weekend but we decided to change things up and make pulled pork bahn mi sandwiches. They were unbelievable - maybe the best pulled pork I've ever had if I must say so. The slaw/veggie crunch with a solid squirt of Sriracha balanced out perfectly with the pulled pork. A side of cabbage fried rice (sounded weird to me but was really good too) to round things out. Nice smoke ring.
I injected the day before, mustard base with Dizzy Jamaican Firewalk rub, and cherry wood.
From what I have read across the forum, it seemed to me that there were basically two options for the cook:
- start the cook Friday night and keep it lower (250* = 1.5 hr/lb) and longer to eat Saturday afternoon/evening
- start the cook bright and early Saturday but higher temp (300* = 1 hr/lb)
I chose the first option given I didn't want to push the limits on how long my stomach could hold out if option 2 took longer than expected, and I haven't done an overnighter yet. Without a controller I woke up to a fairly cold egg Saturday morning, despite being fairly stabilized before bed. I nearly panicked but kept my cool. After restarting and keeping at 250*, it went for another 7 hours when I pulled it at 196* internal. Total time of about 18 hours but I am not sure exactly how long it was "cold" overnight.
So my question is - which is the preferred route for pork butts - lower/longer or slightly higher/shorter? Is a controller a must for overnight cooks?