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A couple of first's - Overnight cook and pulled pork!

SJ21XDC
SJ21XDC Posts: 235
in EggHead Forum

Sunday was my mom's birthday so I decided it was time to try a long cook on the egg.  I picked up a couple of 6 pound pork butts & some BBQ sauces Friday on my way home from work.   

Started by cleaning the egg and filling it with new Rockwood and layers of hickory chunks & chips.  Lit around 6 pm and let stabilize around 220 for about an hour and half just to make sure I had a handle on the low temperature.  Put the platesetter and a foil pan with about an inch of water and went in to prep the butt's with evo and a half of bottle of Stubb's pork rub on each one.  At around 8 pm, I put both butts on (fat cap up) and got to use my maverick thermometer for the first time (one probe in one of the butts and the other on the grate).  Went in and watched my Vol's get pounded by Bama :(  Checked everything before going to bed @ midnight and the temp was still setting around 230.  Woke up around 7:00 Sunday morning and the temp had fallen to 180 with the butts @ 142.  I was afraid the fire had gone out, but I opened it up and it climbed right up to around 250.  It stayed between 230 and 250 most of the day.  Went to church and lunch and when we got home the meat had climbed to 164.  I started to worry around 2:00 when the grid temp started to fall.  I opened up the bottom vent all the way and after 20 minutes it started to climb again.  I let it get up to around 300 before closing it down again.  Anyway, I finally got the butts up to around 205-207 @ 4:00 pm and they were so tender one of them fell apart taking it off the grill!  I foil/towel wrap them and put them in a cooler until 6:00.  Ran the temp on the grill up to 400 and grilled some pineapple with a little brown sugar.  Pulled the pork and had everything ready for company @ 6:30 :)  Tried 3 different sauces, Famous Dave's Rich & Sassy, Jack Daniel's No. 7 and Johnny Harris.  The Jack Daniel's and Famous Dave's were good but the Johnny Harris will be thrown out.  It was basically ketchup and vinegar and nobody liked it :(  Other than it taking 20 hours to cook, everything went exactly to plan.  The taste was incredible and everyone said it was the best they had ever tasted!!

On a side note, my boys where making fun of me, and asked why I take pictures of the food I'm cooking :)  I told them, it's because of the people on this forum!.  If it weren't for everyone's help here, I would still only be cooking dried out steaks and burgers.  They now understand :) 

 

XL & Mini-Max

Chattanooga, TN

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Comments

  • XC242
    XC242 Posts: 1,208
    Nailed it!!!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Grillin_beers
    Grillin_beers Posts: 1,345
    Good looking bark man! I love pulled pork is so easy on the egg but everyone is always so impressed. Congrats on your first overnighter. Btw try dizzy pig's pineapple head on your grilled pineapple sometime. It's fantastic.
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • Smokinpig
    Smokinpig Posts: 739
    Looks good.

    LBGE Atlanta, GA


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  • blind99
    blind99 Posts: 4,974
    Nice job! Tell your kids there are random people out there who liked the dinner pictures!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • tulocay
    tulocay Posts: 1,737
    Nice looking butt.
    LBGE, Marietta, GA
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  • SGH
    SGH Posts: 28,891
    Brother that is some fine looking grub there. Awesome job my friend!! =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    That's a very well worth it low and slow.... Excellent cook!!!
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  • grege345
    grege345 Posts: 3,515
    You win for thread of the day!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • SJ21XDC
    SJ21XDC Posts: 235
    XC242 said:
    Nailed it!!!
    Thank you!

    XL & Mini-Max

    Chattanooga, TN

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  • SJ21XDC
    SJ21XDC Posts: 235
    Grillin_beers said:
    Good looking bark man! I love pulled pork is so easy on the egg but everyone is always so impressed. Congrats on your first overnighter. Btw try dizzy pig's pineapple head on your grilled pineapple sometime. It's fantastic.
    Thank you!  I've been wanting to try pineapple head but haven't found it around here locally.

    XL & Mini-Max

    Chattanooga, TN

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  • SJ21XDC
    SJ21XDC Posts: 235
    blind99 said:
    Nice job! Tell your kids there are random people out there who liked the dinner pictures!
    Thank you!  I'll let them know :)

    XL & Mini-Max

    Chattanooga, TN

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  • SJ21XDC
    SJ21XDC Posts: 235
    SGH said:
    Brother that is some fine looking grub there. Awesome job my friend!! =D>
    Thank you for the kind words!!  I was a little surprised it all came together so well.  I have been asked to do this again in the near future :)  I think my next challenge will be a brisket!

    XL & Mini-Max

    Chattanooga, TN

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    SJ21XDC said:
    Grillin_beers said:
    Good looking bark man! I love pulled pork is so easy on the egg but everyone is always so impressed. Congrats on your first overnighter. Btw try dizzy pig's pineapple head on your grilled pineapple sometime. It's fantastic.
    Thank you!  I've been wanting to try pineapple head but haven't found it around here locally.

    @sj21xdc I'm about 20 miles south of you and I can't find any DP products around here. Amazon is your friend. And nice cook!
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  • SJ21XDC
    SJ21XDC Posts: 235
    anzyegg said:
    That's a very well worth it low and slow.... Excellent cook!!!
    Thank you!

    XL & Mini-Max

    Chattanooga, TN

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  • SJ21XDC
    SJ21XDC Posts: 235
    grege345 said:
    You win for thread of the day!
    I don't know about that, but thank you!

    XL & Mini-Max

    Chattanooga, TN

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  • lousubcap
    lousubcap Posts: 34,261
    Home-run right there.  Great cook and way to stay with it when tossed a couple of curves.  I'm sure the eats were well worth the journey.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SJ21XDC
    SJ21XDC Posts: 235
    lousubcap said:
    Home-run right there.  Great cook and way to stay with it when tossed a couple of curves.  I'm sure the eats were well worth the journey.
    Thank you!  I'm having a great time on the BGE journey!

    XL & Mini-Max

    Chattanooga, TN

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  • WeberWho
    WeberWho Posts: 11,313
    The pulled pork looks awesome! Is the water for tenderness? If so you should give it a try without the water. The egg will keep it tender and juicy without the water. The moisture coming from the water in the drip pan might soften your rub and make it mushy. Just a thought. Looks like you had real good results. Nice cook!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,173
    Terrific job! I do butts quite a bit and believe me the water is not needed.
    Flint, Michigan
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  • SJ21XDC
    SJ21XDC Posts: 235
    WeberWho? said:
    The pulled pork looks awesome! Is the water for tenderness? If so you should give it a try without the water. The egg will keep it tender and juicy without the water. The moisture coming from the water in the drip pan might soften your rub and make it mushy. Just a thought. Looks like you had real good results. Nice cook!
    Thank you!  This was the first time attempting butts and I think I read to use water somewhere.  The bark didn't seem to be mushy but I wonder if the water pushed the cook time out to 20 hours?  I look forward to trying it next time without water!

    XL & Mini-Max

    Chattanooga, TN

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  • SJ21XDC
    SJ21XDC Posts: 235
    Fred19Flintstone said:
    Terrific job! I do butts quite a bit and believe me the water is not needed.

    Thank you!  I will try it without water next time!

    XL & Mini-Max

    Chattanooga, TN

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  • Griffin
    Griffin Posts: 8,200
    Looks great. Nice job. :-bd

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SJ21XDC
    SJ21XDC Posts: 235
    Griffin said:
    Looks great. Nice job. :-bd

    Thank you!

    XL & Mini-Max

    Chattanooga, TN

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  • WeberWho
    WeberWho Posts: 11,313
    edited October 2014
    SJ21XDC said:


    WeberWho? said:

    The pulled pork looks awesome! Is the water for tenderness? If so you should give it a try without the water. The egg will keep it tender and juicy without the water. The moisture coming from the water in the drip pan might soften your rub and make it mushy. Just a thought. Looks like you had real good results. Nice cook!

    Thank you!  This was the first time attempting butts and I think I read to use water somewhere.  The bark didn't seem to be mushy but I wonder if the water pushed the cook time out to 20 hours?  I look forward to trying it next time without water!


    I could only wish my first pulled pork looked that good! Most smaller and cheaper smokers don't have the insulation that the Big Green Egg has. Without any good insulation the meat tends to dry out. So they use water (water smoker) to help with moisture issues. I went from a cheap water smoker to an egg and very much enjoy skipping the part where you have to add charcoal and water during smokes
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • GATraveller
    GATraveller Posts: 8,207
    edited October 2014
    I always use a drip pan with a bit of water to keep the drippings from flaring up on the plate setter.  I don't think that would slow down the cook.  It would be the drop off in pit temp that extended the cook.  I grew up going to the original Johnny Harris restaurant in Savannah and love their sauce........different strokes I guess.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SJ21XDC
    SJ21XDC Posts: 235
    WeberWho? said:
    WeberWho? said:
    The pulled pork looks awesome! Is the water for tenderness? If so you should give it a try without the water. The egg will keep it tender and juicy without the water. The moisture coming from the water in the drip pan might soften your rub and make it mushy. Just a thought. Looks like you had real good results. Nice cook!
    Thank you!  This was the first time attempting butts and I think I read to use water somewhere.  The bark didn't seem to be mushy but I wonder if the water pushed the cook time out to 20 hours?  I look forward to trying it next time without water!
    I could only wish my first pulled pork looked that good! Most smaller and cheaper smokers don't have the insulation that the Big Green Egg has. Without any good insulation the meat tends to dry out. So they use water (water smoker) to help with moisture issues. I went from a cheap water smoker to an egg and very much enjoy skipping the part where you have to add charcoal and water during smokes

    Thanks for the info!  Next time will be without water to see if I notice a difference.

    XL & Mini-Max

    Chattanooga, TN

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  • SJ21XDC
    SJ21XDC Posts: 235
    GATraveller said:
    I always use a drip pan with a bit of water to keep the drippings from flaring up on the plate setter.  I don't think that would slow down the cook.  It would be the drop off in pit temp that extended the cook.  I grew up going to the original Johnny Harris restaurant in Savannah and love their sauce........different strokes I guess.

    Thanks for the info!

    Yes, I saw they were from Savannah and that's why I picked it up.  I should have tried one of their other sauces.  This one tasted like a funky ketchup and just didn't seem to go with pork.  But like you said different strokes :)

    XL & Mini-Max

    Chattanooga, TN

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