First Pork Butt

Chris

I am a fairly new BGE user(3 months) and have had very good luck with short cooks that I can monitor(ie. chicken, ribs, steaks, etc,). In fact the BGE is the best grill I've ever used; even when you think that you may have messed-up it is still good. Still kicking myself for not getting one years ago.[p]Now for my first longer cook, a 6 pound pork butt. I'm a little hesitant about letting the cook go overnight without constantly getting up to check temps. Should I perhaps start early in the a.m. and cook at a little higher temp, like 300-325? I know that the result will be a little lacking but I am a lacking a little confidence.

sdbelt

Chris,[p]Don't worry too much about the all night cook. I wouldn't cook a butt at 300-325, it won't render nearly as much fat, and it won't be nearly as tender.[p]I like to start my cooks in the 9-10pm range. Basically a couple hours before I plan to go to bed. Stabilize your Egg at 250, then put your butt on, however you like it (I prefer indirect).[p]If you are nervous, set the alarm clock for every 2,3,4? hours, get up and check it. If it's getting too hot, tap the vents closed a bit, then go back to sleep. If it's cooling off, tap the vents open a bit, then go back to sleep.[p]That's pretty much what you'd do during the day, so don't sweat it at night.[p]Good luck![p]--sdb

Porkchop

Chris,
follow the elder ward directions for butt, if it is your first. he has good instructions on how to build your fire for an all-nighter.[p]

Chris

Porkchop,
I know that I have seen Elder Ward directions but can't recall where. Do you have the web address or link??[p]Thanks.

The Naked Whiz

Chris,
Have no fear. My first low and slow went without a hitch. I have both the Elder Ward writeup and a description of my first overnight cook on my recipes page. Just click on Pork and you'll go to the right section. One approach might be to just go for it and if the fire goes out, have something else planned for the next day just in case. If the fire doesn't go out, you're in business. [p]TNW
[ul][li]The Naked Whiz's Recipe Page[/ul]

Chris

sdbelt,
I will take your advice and start about 9p.m. That gives me a couple of hours to watch the temp. No alarm clock; if I wake-up I can check. If I don't wake-up well, ya gotta have faith.[p]Can't wait for Sunday afternoon![p]Thanks.

nikkig

Chris,
We always use Elder's methods, and have never had a fire go out yet. We do ours at night also. I usually get up once to check on it. Good luck!![p]~nikki

[ul][li]North Carolina Style Pulled Pork — Elder Ward[/ul]

Joel Ferman

<p />Chris,
Don't worry about an overnight Pork butt cook. I did this one on Tuesday night, Wed morning.... keep in mind that was the FIRST day I had my egg.
-Joel

QBabe

Chris,[p]I just did my first one 2 weeks ago, and like you, was worried about the all-nighter. Just 'cause I was so excited and couldn't sleep doesn't mean I won't try to next time....! But, on this first one, I was up and down all night, but my lump lasted, my fire didn't go out, my temp never dropped below 180°, and I also had a 6 pound butt. Mine took 12 hrs and 35 minutes to cook and the temps ranged from 180° - 250° (my goal was around 225°), so since I put it on around 11PM, it was ready for lunch.[p]If it gets done earlier than you think, just wrap it up in some aluminum foil and put it in a cooler wrapped up in a towel (make sure it's an old one...you may get grease on it). Wait an hour or two before you try to pull it....it'll be WAY TOO HOT to try earlier. Key is to let it get to 200° before pulling it off the grill (or so I'm told, obviously since it was my first, I'm no "egg"spert). I also used Elder Ward's rub and technique, like many of the others. And, don't open the lid during that time...not at all! [p]Believe me, you won't be sorry...you may be sleepy, but hey, that's ok...! Maybe next time I'll be a bit of a more trusting soul and fall asleep through the night...we'll just have to see![p]QBabe
:-)[p]

sdbelt

Joel Ferman,[p]That really looks good...[p]--sbd

Bordello

Chris,
No alarm clock, Hmmmmmmmmm. Just post your phone number here and we will ALL be so happy to give you a call each and every hour. <img src=http://www.smileypage.com/sm01/lol2.gif&gt;
Best of luck with you cook.
New Bob

Unknown

QBabe,
Fear not! I just purchased my large BGE a week ago thursday (August 15). And on August 16th at 4:00 p.m. I put on my first food - two eight pound boston butts and one eight pound chuck roast. Cooking temperature 200 to 225 degrees F. At 9:30 the next morning it came off the egg (last 1/2 hour at 300 deg. F) and was turned into barbecue. The pork - North Carolina style, the beef - tomato and molasses based). I had no trouble controlling the temperature. I followed Elder Wards instructions on building a fire. When I got up to check things out and make my slaw at 5:00 a.m. (I'm an early riser) the temp was at 200 deg. F. [p]By the way it was the best pulled pork and pulled beef I ever made (I've used a WSM and Oklahoma Joe offset firebox smoker for years).[p]I love the egg.

Joel Ferman

sdbelt,
Thanks, there are some more pics of it at the link provided.
-Joel
[ul][li]Pulled Pork Pics[/ul]

Wise One

Chris, pastor_bach would say "keep the faith". Obi Wan Kanobe (sp?) would say "feel the force", but whatever, just get that fire going and stable for a few hours and then go to sleep. When you wake up it will be within 10 degrees of where you left it. My medium has a tendency to burn out after about 14 hours but the large goes 20 with no problems. Start at 9. Get it stabel by midnight. Wake up and check at 7 and every hour there after. You'll do great an dbe a hero with the entire dinner party.

Gandolf

Wise One,
I load my Medium up pretty well into the fire ring for lo-n-slo, 20 plus hours has never been a problem. Always with lump to spare.