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Pig Marathon

CoalCreek
CoalCreek Posts: 79
in EggHead Forum
So this is my first over nighter and I'm a little nervous, but pretty confident it'll work out just fine as I've had nothing but success on my pork cooks so far (3 successful rib cooks and 2 successful butts). Tonight around 10 or 11 I'll throw on the two 8# butts, both rubbed with DP dust, at a target temp of 250. I'm hoping they will be done tomorrow around 10am so I can wrap em and toss in the cooler, then pull em and serve to the 4 bros I have coming over for noon kickoff (fantasy football championship). At that point I'll kick up the heat to 325-50 and start 1 of 2 consecutive rounds of turbo baby backs (3 racks each, one right after the other). If all goes as planned it should be a full days worth of bromance, cursing at the flat screen and delicious pork. I'd love for this to go as planned, and don't see any reason why it shouldn't as long as I've got an egg full of lump to begin with and the temp doesn't run away on me. If there is anything overly noobish that I'm overlooking on this 18 hour egg sesh, please yell at me. Fwiw I'll be using Dizzy Pig dust for rub and Blues Hog sauce and the egg will be loaded with bge lump and Apple chunks, and the temp will be monitored by the Mav 732. Any feedback is kindly appreciated, and thanks for taking the time time read my post. Will update throughout tomorrow with pics.
Minneapolis, MN
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Comments

  • grege345
    grege345 Posts: 3,515
    Sounds like a good plan. Only thing I'd worry about is the butt being done right at 10. Better to be done a little earlier than right on time with ribs goin on the egg and ready for noon. Ribs are no problem. 2 hour turbo is gonna work out just fine. The butt is a little less predictable
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • CoalCreek
    CoalCreek Posts: 79
    Ok, so consider putting them on around 8 then? Good in the cooler for up to 6 hours from what I gather from you gentlemen..
    Minneapolis, MN
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  • grege345
    grege345 Posts: 3,515
    Good luck. Hopefully no temp jumps or drops overnight. Welcome to the forum btw. Where you at?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • CoalCreek
    CoalCreek Posts: 79
    Thank you good sir!  Minneapolis, Minnesota here
    Minneapolis, MN
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  • CoalCreek
    CoalCreek Posts: 79
    She wanted to settle at 270, so we're gonna roll with it. Just tossed these two babies on for the long haul B-)
    Minneapolis, MN
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  • CoalCreek
    CoalCreek Posts: 79
    Nice to wake up first thing to this sight. It's about 10:30am and the butts have been in for 14.5 hrs. Temp sunk down to 225 on the dot around 1am and stayed there all night, and the IT is now at 190. Home stretch!
    Minneapolis, MN
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  • jcaspary
    jcaspary Posts: 1,479
    edited December 2014
    Looks fantastic good luck on the ribs!!!!
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
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  • Legume
    Legume Posts: 15,936
    That's a great sight to wake up to for sure, looks like they're getting close to being all wiggly. I'm a bit jealous.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • grege345
    grege345 Posts: 3,515
    Really outstanding pair of butts. Exceptional! Now get those ribs goin. Side note. Cover that plate setter with some foil to keep the clean up easy and keep that burning fat smoke off your food. Can't wait to see end results
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • CoalCreek
    CoalCreek Posts: 79
    Roger that re: foil, thanks for the pointer. Here's the final product: pulled and lightly sauced with Blues Hog. Coyldnt be happier with these butts, very tender and moist. The picture is misleading however, because the meat you see is currently being digested. Next up, 6 racks of baby back!
    Minneapolis, MN
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  • Chelnerul
    Chelnerul Posts: 154
    Keep the pics coming!

    From that pulled pic it looks like you got a great smoke ring from the overnight cook. Well done! You didn't find the BluesHog too sweet?
    Manning our FOB in occupied Northern Virginia...
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  • CoalCreek
    CoalCreek Posts: 79
    Thanks! I personally really dig blues hog, but I don't like to drench my bbq like some. Just a hint is all good meat needs imho
    Minneapolis, MN
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  • SGH
    SGH Posts: 28,989
    Excellent job. The pork looks fantastic =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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  • CoalCreek
    CoalCreek Posts: 79
    And out came the ribs They weren't as tender as I'd like, but I simply had to find out if I could get baby backs to turn out without using the foil critch, So know I know (did the ribs for 4 hours at 260, mopping with sauce 3 1/2 hrs in. They were rubbed with Dipstix Mary's Favorite BBQ Rub, made by a guy here in Minneapolis). All in all a good cook, mostly thanks to what I've learned here, so thanks to all you who post for us noobs. We have A LOT of extra meat, which is not a bad thing.
    Minneapolis, MN
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  • grege345
    grege345 Posts: 3,515
    Lots of ways to do ribs. I'm sure these wont be your last. I'm sure everyone was happy.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • CoalCreek
    CoalCreek Posts: 79
    Happy they were indeed. Thanks for the helpful dialogue throughout the day @grege345‌ . Nothing like having pork for breakfast, lunch and dinner! Now, can't wait to do this brisket point...
    Minneapolis, MN
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