It’s been a while…and some reassurance wanted

Acn · May 4

Hi all, it has been a minute since I’ve been on here. I’ve used the egg on pretty routine stuff, but life has been generally extra stressful and busy - changes at work, my daughter getting ready for graduation and college, planning her graduation trip, and my Dad passing away.

Anyway, tonight I’m going to run my first overnight in 11-12 years so I have plenty of pulled pork to take up for after my Dad’s service, and am getting jumpy on the plan.

Here is what I’m thinking:
I just started it (approx 6pm) and set my vents for 250-275. I am just going to leave it and let it settle until 8-8:30, when I will put in some apple wood, the plate setter and, 2 boneless butts from Costco, and let it roll overnight. I’m up around 4:45, and will check to see where it is then, and bump it up if needed to finish before I get ready for work, around 6:30 after having tea and getting on the treadmill.

Thanks all

alaskanassasin · May 4

Sounds like a solid plan, sorry for your loss.

JohnInCarolina · May 5

Good to see you back posting here, though I’m sorry your father passed away. Tough stuff man.

What time do you want to have the pulled pork ready by?

YukonRon · May 5

Glad to see you again. Hoping things keep getting better for you and your family..

brine and glaze if you can.

MaskedMarvel · May 5

That’s a whole lot on you at once.

That pork is going to turn out amazing.

You’re going to nail this.

Just like you’re nailing all that other stuff.

My best to you and your family.

calracefan · May 5

Sorry for your loss ! I done the same cook when my Dad passed in 2013 . Folks on here guided me through the cook . I think you have an excellent plan .

StillH2OEgger · May 5

Sorry for your loss. I did a few overnighters before getting a smobot, which has eliminated any worry for me. A remote thermometer with alarm also works great, but if you don't have either of those I would plan on getting up at least once in the middle of the night just to ensure things are cruising along as they should be. Might be overkill, but if you're concerned about it you'll sleep better (figuratively, if not literally) by taking a quick peek at 1-2 am just to be safe. Before the smobot it seemed like I always had a bit of a change in temp about the time it was coming out of the stall. Letting it settle/stabilize for a few hours is a good idea, too. Good luck. I'm sure it will be great.

BeanHead · May 5

Sorry for your loss, but happy for your daughter’s accomplishments! Hope you woke-up to great results!

Acn · May 5

Thanks all! It happened at the end of January, so I have had some time to come to grips with it, but my family is still in Maine and tends to only do graveside services, which means waiting until spring.

The pork should turn out OK; I only did one last night, rather than try and get both on a L, might run the 2nd tonight depending on how much pulled comes out of this 1st one. The egg settled lower than expected after I put the meat on last night; so I’m finishing in the crockpot rather than FTCing while I’m at the office.

I do have a pit master temp controller that I got after a previous overnight experience where a brisket cooked at 450 for several hours, but I didn’t want to use it last night because it rained some and my egg is open to the elements.

caliking · May 5

Good luck with your cook, and hope it turns out well.

GrateEggspectations · May 5

Welcome back, @Acn. My condolences to you and your family.

Standing by to see those cooks!

Ozzie_Isaac · May 5

Welcome back, and sorry for your loss and all the stressful transitions going on!

cook plan sounds solid!

It’s been a while…and some reassurance wanted

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