Full Load for the Overnight

kl8ton · February 2016

Two 7.5 lb boneless pork shoulders
One 15 lb prime brisket

kl8ton · February 2016

lousubcap · February 2016

That's an aggressive one-level cook right there. Too late now, but I hope you have a manly air-gapped drip pan for all the renderings. And foil protection of anything overhanging your heat deflector.
Good luck with the cook and enjoy the eats.

kl8ton · February 2016

There is a drip pan with water. Not as much gap as I would like. I will foil the overhang in a while. I was disappointed in the pork shoulders. It is almost like they were butterflied. Just big floppy hacked up meat. I need an xl or a multi layer rig. I have neither at this time.

kl8ton · February 2016

It's kind of like a big screen TV that you buy in the store. ..it looks smaller in the store. You get it home and it won't fit between the fireplace mantle and the ceiling! This happened to me a few years back.

shtgunal3 · February 2016

That is one full egg! Good luck man. I see good eats in your future.

buzd504 · February 2016

kl8ton said:

There is a drip pan with water. Not as much gap as I would like. I will foil the overhang in a while. I was disappointed in the pork shoulders. It is almost like they were butterflied. Just big floppy hacked up meat. I need an xl or a multi layer rig. I have neither at this time.

Get some twine next time. But I think you'll be fine.

Rambo · February 2016

Wow!!! Good luck

RedSkip · February 2016

You should be ok, just may take a bit longer. Relax and have a few more brewskis!

lousubcap · February 2016

Be mindful of a temperature upswing if the drip pan runs out of water. Down range, there is no need for water but if you go that route then should the pan empty you lose a heat sink (the energy it takes to turn the water to steam) and given your vent settings with the heat sink in place your BGE temp will rise.
FWIW-

jarc · February 2016

Can't wait to see the finished cook.

kl8ton · February 2016

kl8ton · February 2016

Went to bed at 11:30 pm. Egg was at 275. Woke up at 8 am and it was at 230. I did not really give it enough time for temp tostabilize. Going foil now and put back on.

lousubcap · February 2016

@kl8ton - Any time you can get 8+ hours (no controller) and still be in a good temperature range you did something right. 5*F/hr temp change-while not perfect is "good enough". Enjoy the remainder of the cook and eats. A banquet awaits.

Cookbook_Chip · February 2016

Those are looking just right to me!

FarmerTom · February 2016

lousubcap said:

Be mindful of a temperature upswing if the drip pan runs out of water. Down range, there is no need for water but if you go that route then should the pan empty you lose a heat sink (the energy it takes to turn the water to steam) and given your vent settings with the heat sink in place your BGE temp will rise.
FWIW-

I used to run some water in my drip pan, mainly to help keep the drippings from smoldering in the hot pan even with spacers under the pan. I finally took the "smart-pill" and started lining the pan with HDAF and omitting the water. Killed 2 birds with one stone. The HDAF added another layer of thermal protection and stopped the smoldering plus when the egg cools, wrap up the foil with the drippings and toss it, no messy drip pan to clean. Another benefit of the liner, with large pieces of meat, the foil can extend over the pan edges and be formed to funnel the drippings into the middle avoiding dripping into the lump around the sides.