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UPDATE...NEED ADVICE (Scroll down...long post)

dsmithdsmith Posts: 147
edited 5:43AM in EggHead Forum
After a huge feast today I just reloaded my egg and got 'er ramped up again for my all night cook of 30lbs of butt (2-8# and 2-7#).

I rubbed the butts with mustard and Memphis Dust I made a couple of weeks ago for some ribs:


As you can see, I'm cooking on 2 levels. I put the 8# butts up top and the 7# on the bottom. I put a drip pan in between them all using my XL Rig.


I'm smoking them with hickory chunks and apple chips with a few Jack Daniels chips just for the heck of it.

I put them on at 8pm after I had my temp stable. Temp dropped to about 75F and has slowly climbed back to a little over 200F at the momen (an hour later). The plan is to eat tomorrow around 2pm.

I'll probably end up ordering my Stoker before the night is over just so I can sleep without worry next go 'round! :laugh:

:evil: UPDATE: :evil:

So, I went to sleep at 1:15AM with my EGG pretty well controlled at 225F. At that time internal temp of one of the lower, smaller butts was 160F so I figured was hitting plateau phase. The dome temp seemed to had dropped very slightly since my last check, so I opened my wheel VERY slightly and went to bed. I awake at 6:15AM and go check. My dome temp has climbed to 260F (not too bad I guess though I should have left the wheel alone at 1AM) then I check my internal temp and see I'm up to 203F. (No, I don't have a Maverick which could have saved me this surprise.)

I double checked with my Thermapen and both lower 7# butts are at about 203F and the upper 8# butts are at a nice 197F. Here are the photos:


Lower...I laughed at my grill marks left by the grate holding my drip pan for the upper butt:

I pulled it all and triple wrapped it in regular aluminum foil (out of heavy duty) and put them in the oven at 175F. We are planning on eating at 2PM so I thought I'd just let them stay in the oven till about 10AM and then wrap in towels and place in my cooler.

Does this sound like a reasonable plan? I've read before in this forum about keeping butts in the oven on low temp for situations like this but I want to make sure. Also, is 160F a reasonable temp to do this? I want to be safe but I don't want the butts to cook more.

Thanks for your time in reading this and responding.


  • tacodawgtacodawg Posts: 335
    B) You must have a lot of friends that is a lot of pulled pork. Do you freeze any of it or are you cooking for that many people.. Good luck
  • dsmithdsmith Posts: 147
    Our get togethers always grow in scope and magnitude. For our 'small' gathering today we destroyed 14# of crab legs, 12 brats, corn, salad and some baked taters. I'm expecting everybody and their brother tomorrow :cheer:
  • Rolling EggRolling Egg Posts: 1,995
    Everybody and their brother includes me, so I'm gonna need that address! :whistle: :whistle:
  • dsmithdsmith Posts: 147
    I'm in Knoxville. C'mon!
  • dsmithdsmith Posts: 147
    Shameless bump. This post was pretty far down the list and I need the help and wanted the post at the top. Sorry. :blush:
  • egretegret Posts: 4,109
    That sounds like a good plan! I've held mine in a cooler longer than that and they were still too hot to handle. Have a good one! :lol:
  • dsmithdsmith Posts: 147
    Great. Thanks for confirming. A nice bonus to this is the unbelievable aroma wafting through my entire house already. My wife is making Belgium waffles as I type and all I want is BBQ. Patience, patience... :unsure:
  • I made a brisket yesterday and pulled it at 10am, wrapped in foil and stuck in the oven at 170* until we ate at 8pm last night and it was perfect!

    I did that intentionally so we could do burgers and corn for lunch. It's a trick I learned when I had a surprise like yours!
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