Howdy...
I just started my first BGE overnight eggsperiment.
Rubbed two boneless butts with KC Cowtown sweet spot and put em on the large with some hickory and two drip pans on top of the plate setter.
Current temperature is 223 F, got the ET-73 to monitor the temps and alert me in case it goes out of range.
Its now almost 10 pm over here and i plan to eat the pulled pork for lunch tomorrow with my co-workers.
Trouble is, i got to leave the house at 7 am and wont be back until 12 to pick up the (hopefully done) pork.
I´ve done that with other cookers like the Probbq Excel 20 or WSM before, but its my first long cook on the egg.
I dont expect it to be done until 7 am ( 9 hours) to keep it warm until serving time.
Any last minute hints from you guys to give me a good nights sleep and not **** up the pork are welcome.
Cheers,
DM
I just started my first BGE overnight eggsperiment.
Rubbed two boneless butts with KC Cowtown sweet spot and put em on the large with some hickory and two drip pans on top of the plate setter.
Current temperature is 223 F, got the ET-73 to monitor the temps and alert me in case it goes out of range.
Its now almost 10 pm over here and i plan to eat the pulled pork for lunch tomorrow with my co-workers.
Trouble is, i got to leave the house at 7 am and wont be back until 12 to pick up the (hopefully done) pork.
I´ve done that with other cookers like the Probbq Excel 20 or WSM before, but its my first long cook on the egg.
I dont expect it to be done until 7 am ( 9 hours) to keep it warm until serving time.
Any last minute hints from you guys to give me a good nights sleep and not **** up the pork are welcome.
Cheers,
DM