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Longest cook on a MBGE?

FarmerTom
FarmerTom Posts: 685
in EggHead Forum

I recently cooked 2 - 5Lb. Pork butts (couldn't find a 10 pounder) on my medium.  I cleaned out all the old lump and filled with Rockwood to just under the plate setter (legs up).  Used a drip pan 1/4 filled with water to catch the drippings.  This seems to catch enough drippings so they don't scorch before the water steams away.

I got it up to temp. in only a few minutes and ran it at 300 for the cook.  After about 7 hours the IT of the butts was 170-180 and the dome temp was starting to drop.  I had to add more lump to finish the butts to 200.

Is this consistent with your experience?  I don't see any way I could do a 10-12 hour overnight cook, even at a lower temp.  Does anyone do long and slow on a medium?  What were you cooking and at what temp?  Does it require the larger lump holding capacity of the L or XL to do a long and slow?  Thanks for your input.   

Tommy 

Middle of Nowhere, Northern Kentucky
   1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    Have easily gone 12 hours, but don't like overnights as I try to sleep with one eye open watching the Mav. After 10-12 hours I still have lump left. 5#'s are done in <8 hours anyway....

    Temp was a bit lower than you with a similar amount of lump, near the top of the fire ring. Light on the top, near the front in one spot and you should be good for at least 14 hours at 275º, 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • anton
    anton Posts: 1,813
    My first overnight , full packer brisket cook took 17-19 hrs, never ran out of lump, 225-250F the whole time, and I think I even used RO lump on that cook. It can be done.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • FarmerTom
    FarmerTom Posts: 685

    I was surprised when I saw that I needed more lump.  I was busy with other work at the same time and had my wife checking on it regularly.  So I wasn't able to do much tinkering with the vents.  Every time I checked it though, it was dead on 300.  But I did have to run it with both the bottom and daisy wheel more open than I expected.  This was a freshly opened bag of RW. 

    I will have to try another extended cook when I can pay closer attention and see if it turns out any different.   The butt was great anyhow. 

    Tommy 

    Middle of Nowhere, Northern Kentucky
       1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies

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  • tcampbell
    tcampbell Posts: 771
    I cooked a butt on the medium last night at about 280 for 13 hrs.with lump left over.onetime done one at 225 for 16 hours with lump left.
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  • BYS1981
    BYS1981 Posts: 2,533
    I've gone 18 hrs on my medium.
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