19 hours, 54 minutes and 53 seconds later.......

The Naked Whiz

The butt hit 205 and off it comes. I'll post a photo later. Interestingly enough, I never had to bump the temperature to get the butt going again. I left it at 220 to 230 the whole time. I need to take a photo of the remaining lump, but I'll bet I could do another 20 hours with the lump that is left in the egg right now... Simply amazing. Oops, make that FREAKING AMAZING![p]Will report later on the eating part of this experiment. We have slaw and rolls and some good sauce, corn on the cob and watermelon. Aw hell, let's get DIRTY and do some EATIN' !!![p]TNW

ravnhaus

The Naked Whiz,
Love that pulled pork! I never even heard of it till I discovered internet BBQ groups. The Egg is perfect for making it as I do value my sleep.
What ya using for sauce?

Grumpa

The Naked Whiz,[p]20 hours? How big was that butt??[p]thx[p]bob

The Naked Whiz

ravnhaus,
I used bone suckin sauce. I wasn't in the mood for cooking up my Old South BBQ Sauce, and BSS is pretty good.[p]TNW

The Naked Whiz

Bob,
8.5 pounds. I never kicked up the temperature of the egg. I just left it at 220-230 degrees. Either the butt never hit a plateau, or it hit it during the night. When I woke up, the meat was at 167 and it pretty much climbed from there steadily through the day.[p]TNW