Why 16+ hours?

Moldy Coyote

During a break in the cold Saturday, went with my bride to Publix, and at her suggestion, picked up a 7.5# picnic shoulder. I had mentioned bbqbluesstringer's (thanks!) post about an 8 hour butt.
Although many successes at other cooks have lulled me into thinking anything is possible on the Egg, I was reluctant to try an overnight cook.
Slathered in French's, Maple from the Eggfest and an injection of Tony Chachere's, I let her sit in the fridge overnight (thanks for the visual WessB).
I awoke to no electricity, but put her on at 8:30. Full load of BGE lump, plate setter, drip pan, 3 fist-sized chunks of hickory and right on the grid with an ET 73 probe in the meat and the dome. Had to leave(dome 275, meat 140)because of great Buck stove-wet wood.
Came home to 250 dome, 190 meat; pulled at 200, wrapped in foil and cooler, and served 2 hours later.
Total time: 7 hours, 7.5#. Question....?
Why, How did it turn out so good??[p]Thanks! David[p]

randomegger

Moldy Coyote,[p]That's been my question as well. I've never cooked a butt more than about ten hours or so - most of them well under that. I suspect that it does lose a bit in the process but it's always come out lip smacking good![p]RE

Sundown

Moldy Coyote,
I don't get it either. I've had "turbo" cooks on butts and shoulders that are 7 or 8 hours. Then the longest I've had was 24 hours for an 11 pound butt. Go figure. No one has ever been able to give me, or any others forthat matter, a reasonable explanation. Kinda messes up the day when you are expecting guests and your butt is cooked 12 hours before they arrive. Oh well.

GaDawg

Moldy Coyote,
One thought. Was the picnic "injected"?
If so, that is pretty much the functional
equivalent of brining, which always, (for me),
leads to shortened cooks. Have you calibrated
the dome thermo? When I do pulled pork I always
use Smithfield Butts (non-injected), and allow
2 hours a pound with a dome temp of 260-270.
I usually am finished within an hour of target.[p]Chuck

BucsFanJim

Moldy Coyote,
I cook mine at a lower temp. approx 220-230* I haven't done a turbo cook on the EGG for butts, but have noticed that on an offset smoker I can do one in 5 hours at a lower temp but the fat doesn't break down as well with a long lo n slo cook and the meat doesn't pull as well.
My longest cook was 20 hours on an Egg with 2 8# butts.[p]

BucsFanJim

Correction: 5 hours at a much higher temp