Why cook 1 when you can cook 3?

CheeseheadIllinois

Thanks to all of my egghead forum sensei's who are (and will!) guide me through the process.  I've got 3 pork butts each weighing in at 8 lbs.  Mustard-based rub with paprika, salt, cayenne pepper, onion, etc.  I put the meat on at 8:30 Chicago time tonight (and can you believe it --- it's like 40 degrees outside --- welcome to summer in Chicago?!).

8:43 and the temperature appears to steadying around 240 degrees.

SmokeyPitt

This is how you do it!  You will be in supply of pulled pork for a long time my friend. I just had some for dinner that I made a couple of weeks ago and it was eggcellent. 

travisstrick

Dude, do yourself a favor. Take some of that leftover pork and make BBQ egg rolls. @nibblemethis brought them to the forum and they are amazing. Here is a LINK.

cazzy

Uh oh, this thread is pork-a-licious!

henapple

If you aren't running a stoker or some sort of temp control fan I'd bump that temp up before going to sleep. At some point the temp might fall in the stall.

GA_Dawgs

I agree with henapple. 260-275 seems to be my sweet spot for overnight cooks on butts

CheeseheadIllinois

10:30 pm, temp is 225, and I opened the daisy wheel a smidgen more. A couple prayers to the gods of porkopolis and we'll see what the morning brings. Shay with me tomorrow -- got to make it thru the stall.

caliking

There's no end to what you can do with leftover pulled pork! Good luck with your cook. 

And yeah, I remember those summer months in Chicago... what we call winter here in Houston  

CheeseheadIllinois

6 am: the 3 pork butts have been on 9.5 hours. it's 40 degrees in Chicago, LGE temp has fallen to 150, pork temp at 159 degrees. Opening the vents to see if I can get the internal temp back up. I'll give it 30 minutes. If that doesn't work, perhaps I set up a fan to help the LGE. Hmmmmm.

travisstrick

Stick something in the underside of the grate to clear the ashes. Maybe a bent hanger. 

CheeseheadIllinois

6:30 am: LGE jumped to 300. I'm closing the vents and will guide it until it levels off at 250.

Egghead123SC

What prior post said--you need a wiggle rod.  Coathanger works--straighten it out, and bend 2 inches at 90 degree angle at end, and poke through lower vent into holes in charcoal grate.

As I mentioned in another post--invest in:  1)  HiQue charcoal grate instead of factory grate.  Amazon has them, it eliminates clogging with ash on lo/slo cooks (and gets you up to high temps faster).   2)  the maverick 732 remote thermometer with low temp alarm and wireless remote alram unit.  You could have set it to alert you if BGE grate temp drops below 190 (or whatever you set it at).  Then you can fix it during the night if it happens.

Links:

http://www.amazon.com/Stainless-Charcoal-Grate-Upgrade-Large/dp/B004XU1FES/ref=sr_1_1?ie=UTF8&qid=1369395375&sr=8-1&keywords=hique+grate

http://www.amazon.com/Maverick-Wireless-BBQ-Thermometer-Set/dp/B004IMA718/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1369395416&sr=1-1&keywords=maverick+732

 

MrCookingNurse

So you ran naked last night!?!

CheeseheadIllinois

7:30 a.m. LBGE holding steady at 225. Pork temp at 172. Am I entering stall zone? Good links Egghead123SC. Just when I thought I had enough Egg accessories!

SWVABeanCounter

You'll never have enough eggcessories.  There will always be the latest and greatest thing to have.  That's the fun of this hobby.

CheeseheadIllinois

Uh oh. My LGBE is flatlining. Temperature not moving past 200. Pork is at 182. I've tried the hanger to open grate pores. Vents are wide open. Paramedics, what do you suggest?

grege345

Look into the vent is there an orange glow? Even if there is a little give it CPR. Blow into it

caliking

Do you have enough charcoal?

JRWhitee

You could give a stir with the ash tool if there is lump around the sides. 

Little Steven

It's 34 north of Toronto right now.

travisstrick

take the meat out and add a little lump. Then run a shop vac in the bottom vent and let her rip. 

Little Steven

Just stir your lump with something.

SmokeyPitt

Just another option- double wrap it in foil and put it in a 250 degree oven until it hits 200 or so if you can't resuscitate the fire.    

Little Steven

travisstrick said:

take the meat out and add a little lump. Then run a shop vac in the bottom vent and let her rip. 

With the hose in the exhaust hole

MrCookingNurse

So you've gotten a few great options.

Here's another.

Take it off and foil it. Throw lump on while its off make sure you have fire. And blow the exhaust of a shop vac or use a hair dryer and get that thing around 300.

Egghead123SC

Don't know if you are low on lump or not--I fill to fire ring and have gone 20+ hours on low/slo with no problems.  If you add lump, carefull with the suggestion to run a shop vac hose in bottom vent--if you rmeat is still on, you may coat everything in ash.  I would just add lump is that is the problem, it will get going.  Also, I would add foil on meat if you do add lump b/c you will get some "bad smoke" at first as lump catches.

CheeseheadIllinois

I took them off the grill. They're starting to fall apart (which I take as a good sign). I must not have had enough charcoal so I've loaded, gotten internal temp back to 250), kept the meat in foil, and we'll see when temp of the meat hits 195

CheeseheadIllinois

Feast your eyes on this!  Good bark, fall off the bone meat, good color, and tasty, tasty, tasty.  Looking forward to serving this tomorrow.  Thanks everyone for your help.

Egghead_Daron

Nice recovery! Isn't the Egg awesome. Even when things don't go perfect, the food is still awesome!

SmokeyPitt

Nothing to it!  Nice work!  Treat yourself to a sandwich now, and then some BBQ pork nachos later .

Squeezy

Awesome smoke ring on that ... WTG!