Wish me luck.....

Woody69

Getting ready to do my first overnight cook. I am somewhat of a newbie, as I have only had my egg since Labor day weekend, but I have many,many successful cooks under my belt. I have a 7.5lb Boston Butt ready to go on my Lg Egg as soon as it stabilizes. No DigiQ (yet), but I have followed all advice here as far as fire building and such...I'm sure it will be fine...

Crimsongator

I wish you luck....on a good night's sleep (not gonna happen)

Buster Dog BBQ

Good luck. Remember, lookin isn't cookin

Woody69

Thanks ! Believe it or not, I'll sleep fine. I tend to not worry about too much if I can help it....

Woody69

Thanks ! I won't be lookin'....I'll be sleeping....LOL.

Frank from Houma

Good luck

Light the lump in three spots, stabilize the temp, and get a good nights sleep. I did it several times over the last year, but bought a guru last week.

Woody69

Thanks. There is a Guru in my near future.

Basscat

Good luck! I usually get up at least a couple of times to check on it, and the aroma coming from the top of the Egg while smoking a pork butt on a cold dark night is worth losing sleep over....
It'll come out great, enjoy!

Firetruck

Good luck Woody, hey where in middle Tn are you?

ric3677

Don't forget the pics.

Rick in Mt

Broc

Luck -- Headin' your way!

~ Broc

Beanie-Bean

Good luck with the cook tonight! Since you've been cooking on it from Labor Day, on, it should be nice and broken-in now. Looking forward to how things turn out.

Woody69

Summertown. (southern middle)

Crimsongator

near Chattanooga or Lawrenceburg?

Firetruck

Hey Gene he's near Lawrenceburg and all that Whiskey :silly:

Woody69

Lawrenceburg.

Ross in Ventura

Good luck Woody I was up all night with my first all night cook.
Ross

Woody69

Well, all is well so far. I put the butt on at 10:30 last night, and at 6:30 this morning, the egg was still a solid 250 dome. I didn't get up to check on it at all.
The wife will have to finish it up, as I am off to work.
Pics will follow later....

Woody69

Just put on the egg. Coated with mustard and Bad Byrons:


After 8 hours overnight. (never checked, or touched the egg)


Finished product: Sorry no pics before it was removed from the egg:


Turned out very,very good. I am impressed with how long the egg temp stayed where I wanted it, and how much charcoal was left after the cook. It wound up taking almost 16 hours to cook.