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On my way to the longest smoke on an Egg?

Last night, after a full day of Egging, which included both a Mad Max Turkey and smoked salmon for a brunch, I decided I would fire up the Egg once again for my first overnight pork butt. I am always reticent to do an overnight cook on my Large, as it sits in a cedar table on a wooden deck and I don't like the idea of it being left unattended in the circumstances.

As an alternative to doing it on the Large Egg, I prepped the 8.5lb butt with Steve Raichlen's rub recipe and lit the Mini Max, which I had placed on top of a ceramic tile in the middle of my wet lawn (which I am discovering is a great solution to my fire concerns). When the temp stabilized at about 200, I put the butt on (at about 9pm last night, just prior to the debates). 

When I checked on the butt just now, after a full 10 hours of smoking with the dome thermo reading about 180, the butt, which had been placed on the Egg ice-cold, registered an internal temp of 120 and the lump was plentiful in the bottom of the Egg. I've since raised the dome temp a little. 

I fully anticipate I am still hours and hours away from the finished product, especially since I am not even close to hitting the stall yet. 


Comments

  • Any concerns with it being so long (10 hours) below 140F?
    North Pittsburgh, PA
    1 LGE
  • GrateEggspectationsGrateEggspectations Posts: 5,599
    edited October 2016
    I wondered that too. I sure hope not!

    As I say, it was ice cold when I put it on, so I'm thinking it likely spent several hours cool before gradually heating up.
  • Carolina QCarolina Q Posts: 14,769
    If you are going for pulled pork, most of us cook to an internal meat temp of 195-205°. With a dome temp of 180°, you'll never get there. Even your starting temp of 200 is lower than I've ever heard mentioned. Most of us cook at 250°, some as low as 225°, but not lower.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • GrateEggspectationsGrateEggspectations Posts: 5,599
    edited October 2016
    If you are going for pulled pork, most of us cook to an internal meat temp of 195-205°. With a dome temp of 180°, you'll never get there. Even your starting temp of 200 is lower than I've ever heard mentioned. Most of us cook at 250°, some as low as 225°, but not lower.
    The 180 smoking temp was not intentional. I usually smoke between 225 and 275. Because I set it up before going to bed, I was conservative in setting my temps because I didn't want to wake up to a burned butt and figured it might jump temp a little bit through the night.
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