I rubbed and wrapped an 8+ lb. pork butt yesterday morning and was trying to decide when to start the cook when I read Atl Smoke's thread about firing up his WSM for an overnight cook. Well that thread gave me the push I needed to try my first overnight cook and it was a good thing I started when I did.
I pulled out the pork butt out of the refrigerator, injected it and then added additional rub.
I then loaded the BGE and fired it up. I like Wicked Good Charcoal for long cooks because of the large chunks.
My BGE started out at about 240 when I went to bed and when I woke up and throughout most of the day it was between 225 and 231. I had plans to go to a family member's place for dinner so for the last 1.5 hours I cranked up the temp. to about 240. The pork butt took longer than I thought. Due to my dinner plans I BGE for just over 18 hours.
Due to my dinner plans I pulled the pork butt off the BGE at 196 instead of my goal of 200. I wrapped it in foil and put in a towel lined cooler and left for my family's place. As luck would have it my Brother-in-law was also making a pork butt on his BGE, but he was doing a cuban style pork butt.
Unfortunately I only had time to rest the pork for about an hour before I pulled it.
The pork pulled well and the the bone came out clean. I used less wood (cherry and a little oak) than I normally do but that didn't affect my smoke ring.
I really enjoyed my pork butt and my brother-in-law's pork butt turned out great as well. We had little cuban sandwiches, beans and rice, mustard slaw, and asparagus. It was very tasty meal.
With all the food I now have enough pork for lunch this week and finally got to use my vaccuum sealer for the rest.
I pulled out the pork butt out of the refrigerator, injected it and then added additional rub.
I then loaded the BGE and fired it up. I like Wicked Good Charcoal for long cooks because of the large chunks.
My BGE started out at about 240 when I went to bed and when I woke up and throughout most of the day it was between 225 and 231. I had plans to go to a family member's place for dinner so for the last 1.5 hours I cranked up the temp. to about 240. The pork butt took longer than I thought. Due to my dinner plans I BGE for just over 18 hours.
Due to my dinner plans I pulled the pork butt off the BGE at 196 instead of my goal of 200. I wrapped it in foil and put in a towel lined cooler and left for my family's place. As luck would have it my Brother-in-law was also making a pork butt on his BGE, but he was doing a cuban style pork butt.
Unfortunately I only had time to rest the pork for about an hour before I pulled it.
The pork pulled well and the the bone came out clean. I used less wood (cherry and a little oak) than I normally do but that didn't affect my smoke ring.
I really enjoyed my pork butt and my brother-in-law's pork butt turned out great as well. We had little cuban sandwiches, beans and rice, mustard slaw, and asparagus. It was very tasty meal.
With all the food I now have enough pork for lunch this week and finally got to use my vaccuum sealer for the rest.
