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First All Nighter, Still going strong......

JimboBQJimboBQ Posts: 197
edited 4:01PM in EggHead Forum
The egg is still cooking along.I put on a 7.25 butt last night at 9:30 eastern.At 4:30 this morning the dome temp was about 240 and the internal meat temp was 162. At 6:30 the dome temp had dropped to about 140 and the internal was 143. I guess this is normal. I just opened the daisey wheel and the bottom of the BGE and I'm off and smoking again! When should I take it off? When the internal reaches 165 to 170 degrees?
Thanks,[p]Jimbo[p]PS: Ryles, Hows your first Boston butt doing?

Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...


  • JimboBQ,
    If you want pulled pork, you should wait until the internal temp reaches 180-200*. When it reaches theses temps it will break down the connective tissue(there's a name for it, but it's too early and I can't remember).

  • fiver29fiver29 Posts: 628
    JimboBQ,[p]I like to take mine off at 185-190* internal. Thats the best feeling when your overnight cook goes without a hitch.[p]John
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • JimboBQ,[p]The connective tissue breaks down at around 170 degrees. You may even see a slight drop in temp on the butt, that's normal. The butt will stay around 170 for quit a while, maybe a couple of hours or more and then begin to rise again. At that point your on your way to perfection. I pull mine around 190 to 200. I cook at 215 to 220. My L&S's generally go for 18 to 24 hours depending on the size of the butts. I always cook at least two 7 to 8 pounders or more. If you go through the trouble of a low and slow you might as well take advantage of it and cook some for a rainy day. Pulled pork freezes very well when vacuum packed but you can freeze it in a large ziplok buy filling the bottom of the bag and rolling it tightly and sealing it with as little air in it as possible.[p]Enjoy your efforts and have a good day,[p]Semper Fi,[p]MC
  • JimboBQ,
    My first overnighter went very well. I put the 7 pound butt on at 9:50pm easter. Stabilized at 250. Woke up around 3am for a nature call and the temp had gone up to 270. I choked her down a bit and when my wife woke up at 7am it was steady at 250. I got up around 9:30 (my day to sleep in) the meat was at 190 and the dome had crept up to 270 again. I added some wood chips and decided to let her finish at the higer temp. Probably going to pull it off soon. Wrap in foil for a few hours before pulling???

  • JimboBQJimboBQ Posts: 197
    Ryles,[p]It's 1:20pm and the butt is at 190 degrees. I think I'll wrap her up in foil for a couple of hours and keep the temp at about 2:40, where it is. If I can get signed up on and figure out how to post a pic., I'll post it. It looks real good especially with that bacon pinned to it![p]Jimbo

    Spartanburg, SC - 1 Large, 1 Small, 1 MiniMax and a Mini. I may have a problem...
  • JimboBQ,
    I pulled mine at about 10:30 with meat temp at 195. Wrapped it in foil. It's 1:30pm and I'm getting ready to pull it.

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