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kascls

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  • My first low and slow...

    Still a newbie, I've been using my LBGE for grilling - steaks, chicken, burgers.  Started an 8.5 pound Boston Butt last night.  I opted for the low and slow method to test my ability to maintain temp overnight.  I used the Mojo Pork recipe on nakedwiz.

    I loaded up the firebox and threw in a few chunks of pecan wood.  I set up the maverick, installed the platesetter, and after the egg stabilized at 230 degrees I started the cook.  Oh, I also used a drip pan filled with apple juice and water.  For the first few hours I made only a couple of small adjustments until the temp was dialed in at 230.  I started the cook at 5:00 pm and by the time I went to bed at 11:30, the meat temp was at 145.  I woke up at 1:30, the alarm on the Maverick woke me up, the grill temp had fallen to 199 (I set the lower alarm at 200).  The meat temp was at 162.  When I went out to check the vents it was pouring rain.  I adjusted the top vent and went back to bed. I woke up at 4:30 this morning and the grill temp was 194 and the meat temp had fallen to 158.  It was still raining so I opened the bottom vent a little more. 

    The grill temp recovered pretty quickly and at 9:am, 16 hours into the cook, The grill temp is 230 and meat is at 180.  I plan to pull the meat when it reaches 200.  I haven't opened the egg since the cook started.

    What have I learned so far?  Patience - small adjustments will have an affect on the temps if you wait long enough. Also, I am surprised how long a full load of charcoal will last - 16 hours and going strong. If you are going to do a low and slow, the maverick is awesome! 

    Here are a couple of pictures I took when I stared, I'll post more at the end of the cook.

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