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On Through the Night

RhumAndJerk
RhumAndJerk Posts: 1,506
edited November -1 in EggHead Forum
Yesterday at 5 PM, I put a 7.5 pound butt on with a big chunk of Hickory and Red Oak. I am pleased to report the fire made it through the night. I am pretty sure that there was a temperature spike through the night because when I woke up, the butt was at 138 and was at 140 when I went to bed. I got up this morning and reloaded the lump. Everything is running great now. The dome is pegged at 255 and the butt is at the magic 165. [p]I made the coleslaw after I put the butt on so we will be ready to eat around 7 PM tonight, maybe sooner if I kick the temp up after the plateau. [p]The importance of this is the fact that I am cooking on a Small BGE. I have come to realize that it takes two loads of lump. When the fire lasts all night (sometimes it does not) then all is well.[p]Hey, KennyG are you hungry?[p]Happy Smoking,
RhumAndJerk[p]
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Comments

  • Carl T
    Carl T Posts: 179
    RhumAndJerk,[p]Can you describe your grill/indirect setup that you used for the overnigh cook on the Small?[p]Carl T

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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
    Carl T,
    First, I started with a clean firebox and loaded up lump by reaching into the bag and pulling the largest pieces of lump first and then filling in with smaller pieces. I loaded the lump almost to the top of the fire ring. There was just enough room for the smoking wood.[p]Next, was the grill followed by two thin clay baking tiles. I put the Butt on a adjustable V-rack in a throw away 13x9 aluminum foil rectangle baking pan. I always have to crease each side so that the pan will fit.[p]The last thing was to make sure that the dome thermometer was not touching the meat. Oh yeah, I had to calibrate it part way into the cook. I suspected that things were running hot and I found out that I was 20 degrees of on my dome thermometer.[p]Hope this Helps,
    RhumAndJerk[p]
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  • KennyG
    KennyG Posts: 949
    RhumAndJerk,[p]Dontcha just know that I'd be stuck tonite with a dinner invitation across town. And everything will be coming from a gas oven - horrors![p]I'd love to stop over for an appetizer ;>} but it ain't in the cards. Remember, leftovers are always a treasure.[p]K~G

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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
    KennyG,
    The wife is working tomorrow as well, so it is me versus the three little ones again. I do not plan on going anywhere. Just call and stop by. I have some peppers for you also.
    R&J[p]
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  • KennyG
    KennyG Posts: 949
    RhumAndJerk,[p]The wife is going shopping tommorrow with the neighbor and around noon hehehe. I'll call about coming over to critique your pulled pork.[p]Ken

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  • J Appledog
    J Appledog Posts: 1,046
    RhumAndJerk, We gave the (little) mother-in-law some Kaniche rum from Martinique for Christmas. Did she share it? What do you think...? But, my brother-in-law came through with Santa Teresa Rum: Ron Antiguo de Solera. (From Venezuela, I think. Almost made me cry it was so good...). JCA

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