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Call me crazy! It's begun! 18 Butt Marathon!

Jah60
Jah60 Posts: 29
in EggHead Forum
I just fired up the XL and the first 6 butts are on...I'm doing a total of 18 for the local volunteer fire company. Decided on a pit temp of 250 and set the DigiQ to 190 for the food probe with the probe in one of the bottom butts. Not doing anything special on the butts, slather with yellow mustard and Tasty Licks Original. RO lump with some chunks of cherry and oak. When these six are done I'll repeat two more times ending up somewhere around Saturday morning!
BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • Tjcoley
    Tjcoley Posts: 3,551
    Impressive. That's the way to push the Egg to the extreme.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Stoogie
    Stoogie Posts: 173
    Wow, you have my respect! Last fall I did a total of 5 on my large. I didn't fill it with enough lump and it went out at 3:00AM. So I was out in my boxers taking everything off, putting more lump in, lighting it and waiting for the VOCs to burn off then putting everything back on. Lesson learned is to make sure there is ample lump loaded in there the first time! Make sure to take pictures and keep us updated!
    Large BGE

    Neenah, WI
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  • jerryb78
    jerryb78 Posts: 215
    I hope your neighbors aren't night owls.
    Stoogie said:
    Wow, you have my respect! Last fall I did a total of 5 on my large. I didn't fill it with enough lump and it went out at 3:00AM. So I was out in my boxers taking everything off, putting more lump in, lighting it and waiting for the VOCs to burn off then putting everything back on. Lesson learned is to make sure there is ample lump loaded in there the first time! Make sure to take pictures and keep us updated!

    LBGE
    Menasha, WI
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  • Jah60
    Jah60 Posts: 29
    Well, it's cruising along thanks to the DigiQ so I'm going to bed! Good night JohnBoy!
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • Tjcoley
    Tjcoley Posts: 3,551
    Good night Elizabeth. Good night Daddy.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • jhl192
    jhl192 Posts: 1,006
    You are crazy! Good luck!
    XL BGE; Medium BGE; L BGE 
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  • DMW
    DMW Posts: 13,836
    Nice, you might want to move your food probe to one of the top butts, unless you plan on rotating top to bottom at some point. When I did 6, the top finished about 2 hours before the bottom.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Jah60
    Jah60 Posts: 29
    8 hrs in, I swapped the Butts top and bottom. Probe temperature is 168.
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • saluki2007
    saluki2007 Posts: 6,354
    Looks good from here.  Good luck the rest of the way and I can't wait to see the end.
    image
    Large and Small BGE
    Central, IL

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  • DaveRichardson
    DaveRichardson Posts: 2,324
    Impressive!!!  Way to go!!!!  And for a good group of folks, too!

    LBGE since 2014

    Griffin, GA 

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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    +1 on moving your food probe to the top butts. It will be hotter up there. Also, you may want to rotate top to bottom half way through the cook. That will keep the cooking even all the way around. 
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  • Jah60
    Jah60 Posts: 29
    Craig, actually kept the probe on the bottom by putting it in the largest butt moved from the top. In the stall right now at 164, so I'm debating if I want to foil to get it through or keep them naked.
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • Cymbaline65
    Cymbaline65 Posts: 800

    I'd like to know how much fuel (not beer, charcoal) will be consumed for the entire cook. I think 18hrs is the longest continuous time I've ever Egg'd.

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • lousubcap
    lousubcap Posts: 36,815

    About all I will offer is to keep an eye on the accumulated drippings.  You may need to drain the catch-pan during the cycle.  And I would guess you will need to recharge the lump load at some point.

     

    BTW-most eggcellent gesture for the volunteer fire company!  I can see this leading to many more requests for your eggspertise!   If you aren't a member of the fire company now, you will be an honorary one by the end of the weekend!  

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    Jah60 said:
    Craig, actually kept the probe on the bottom by putting it in the largest butt moved from the top. In the stall right now at 164, so I'm debating if I want to foil to get it through or keep them naked.
    Putting in the largest will over cook the smaller ones. I would move it to the smallest one. Just my $.02
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  • BOWHUNR
    BOWHUNR Posts: 1,487
    Jah60 said:
    Craig, actually kept the probe on the bottom by putting it in the largest butt moved from the top. In the stall right now at 164, so I'm debating if I want to foil to get it through or keep them naked.
    I did six 7-8 pounders on my XL two weeks ago.  Pretty much the same setup and temp as you're using.  After 16 hours mine were stalled at 173* and I had to foil them to push them through since I was delivering the meat for a graduation party.  IMO, unless you're on a tight schedule to start your other batch I'd just let them go.  Finishing mine in the foil did soften the bark some, but they were still good.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • Jah60
    Jah60 Posts: 29
    BOWHUNR said:
    Jah60 said:
    Craig, actually kept the probe on the bottom by putting it in the largest butt moved from the top. In the stall right now at 164, so I'm debating if I want to foil to get it through or keep them naked.
    I did six 7-8 pounders on my XL two weeks ago.  Pretty much the same setup and temp as you're using.  After 16 hours mine were stalled at 173* and I had to foil them to push them through since I was delivering the meat for a graduation party.  IMO, unless you're on a tight schedule to start your other batch I'd just let them go.  Finishing mine in the foil did soften the bark some, but they were still good.

    Mike

    Just checked and they are pushing through 183 at the moment so they're done with the stall.
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • Jah60
    Jah60 Posts: 29
    First 6 are off, wrapped and in the hot box resting for a couple hours before pulling duty.
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • DMW
    DMW Posts: 13,836
    Looks great. Drain grease from drip pan, reload lump and wood chunks, and repeat!
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • tulocay
    tulocay Posts: 1,737
    Looks great and a great cause!
    LBGE, Marietta, GA
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  • saluki2007
    saluki2007 Posts: 6,354
    Looking good.  Don't get too cocky.  Got two more rounds to go.   :D
    Large and Small BGE
    Central, IL

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  • Jah60
    Jah60 Posts: 29
    Second batch of 6 went on around 4, should be ready around 8 Tommorow morning.
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • GaBGE
    GaBGE Posts: 556
    Looks great. As a volunteer fireman, thanks helping your local department.
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  • Jah60
    Jah60 Posts: 29
    GaBGE said:
    Looks great. As a volunteer fireman, thanks helping your local department.

    Thank you!
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • Jah60
    Jah60 Posts: 29
    Update!! First 6 pulled off about 2 yesterday afternoon and 2nd batch of 6 went on yesterday afternoon at 4. Should be done around 9 this morning. Should re load with last 6 around 11 this morning. Everything has come out perfectly so far with the exception of dropping temp this morning because I use the dump and go method of putting my lump in the egg. To many small pieces....lesson learned. The worst part about this whole operation is the pulling without bear claws!
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • johnmitchell
    johnmitchell Posts: 7,365
    You have got my utmost respect on this marathon cook and also for the great cause..Well done !!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • saluki2007
    saluki2007 Posts: 6,354
    Awesome!  Lets see some pulled pics.  Keep up the good work.
    Large and Small BGE
    Central, IL

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  • GATABITES
    GATABITES Posts: 1,260
    mighty fine cook my friend. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • Jah60
    Jah60 Posts: 29
    Update! Last of the butts are on as of 4PM... 145 lbs total for an 8 lb average. Request for pulled photo below and what 12 pulled butts look like in a 4 ft cooler! I won't be doing this again, well maybe until next years fundraiser anyway!!
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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  • Jah60
    Jah60 Posts: 29
    They are done!! All 18 have been delivered to the Firehouse for today's event! I'm tired!!
    BGE XL, BBQ Guru and Looftlighter Nazareth, PA
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