Final times from Butt/Chuck cook!

Here's the statistics.

2 8# Boston butts. Put on LBGE at 7:30pm Tuesday nite. Finished at 200* at 12:30 pm Wednesday. Foiled & coolered until 5:30 pm Wednesday. 17 hours, or so, for the 2 butts.

I had about 2/3rds of my lump left when I got setup for the chuck roast to go on. I put a few handfuls on to bring it up above the parting line of the firebox and fire ring.

9# chuck went on about 1:00 pm on Wednesday. My better half forgot to take it out of the fridge, so the internal temp started in the low 40's. I had some issues controlling the temp after I added about a third of load of lump. Nothing terrible, but it got to 300* in the evening, and dropped to 200* at about 1:00 am. Didn't have any ill effects, just not as 'easy' as the first fresh load. At 10:30 pm the internal was at 173*. At 1:00 am the internal was at 185*, and the dome was at 200*. I cleared the coal grates holes with an experimental egg tool (Bent coat hanger) and got the temp back up. At 6:00 am this morning, the internal was 205*, and the egg as at 230*. Another 17 hours.

Got the chuck foiled & coolered, and the wife is going to pull it this morning. The grate was a mess. I still had a few coals in the fire box, so I opened the vents and moved the coals in a pile in the center. I got a cleaning fire over 400* for about an hour.

To sum up:

35.5 hours on approximately 1 1/3 load of lump including 1 hour cleaning burn.
25# of meat.

I got 16 hours of sleep and worked 9.5 hours in that 35.5 hour time frame. It's almost too easy! I did take some pics of the butts, pre-pull and pulled, but haven't had time to download yet. I'll put them up soon.