Back to back cooks..advice please

jphgator

Hey folks. I searched for back to back cooks and didn't come up with much.

I'm planning to cook a butt overnight; start Friday night, eat Saturday. My wife just invited some folks over for steaks Friday night. My question is: how in the world do I prep my egg for the low-and-slow after a higher-temp sear? Just re-load and control the temp? Wait for full cool-down? Any and all advice, as always, is welcomed.

Misippi Egger

Sounds like you have just developed the INAE syndrome - I need another egg! :laugh:

Unless you cook the steaks awful early, I seem like you will have a problem cooling it down.

Another option (I have done) is to shut it down after the steaks are done. Later, after the guests are gone, clean out the egg and the ash area (Carefully, as there will still be some hot coals) and put the ashes/coals on something non-flammable. Then refill with fresh lump, light and you're off to the races! You can throw out the old ashes the next morning when thy are definitely safe.

fishlessman

you could just get away with using less lump for the steak, maybe even start without the ring to get things closer down to the lower lump level. then drop temps as much as posible right after the cook. really stir out the ash and fill the egg with new lump and cook. just make sure to have a wiggle stick ready and give it a shake in the middle of the night. i dont know how you cook your steak but it can go down from 700 to 325 in about 45 to 50 minutes if you dont leave it at searing temps too long. i would have no problem starting at 325 with a butt cook and getting things down to 250 in the next 2 or 3 hours. butts are awefully forgiving