First All Night Cook, Many Thanks to All!


 
D

Don Irish

TVWBB Pro
My Maverick ET-73 arrived from Amazon, so I thought I’d try my first all night cook. Got 2 6.5 lb butts, minion method full ring of Rancher, 12 lit coals, hickory and apple wood 3 - 2 ratio, ceramic dish mod. Rubbed inspired by Kevin, mixture of freshly ground dried chiles (red calif. chipolte, ancho) and an equal amount of raw sugar, then lower amounts of grey sea salt, garlic and onion powder, black pepper, thyme. Meat on about 7pm, by 8 pit rock solid at 250, bottom vents only a crack open top wide open. Went to bed about 11, pit still at 250. Set pit alarm temps at 220 and 300 (did not put food temp in; next time I will use this too). Woke at 5, pit at 270. Got up checked temp and they were done (one at 194 one a bit over done at 204)! Wrapped in HD and old towels, stashed in the microwave and went back to bed. Pulled a couple of hours later…..Fantastic! Mmmmmm pulled pork for breakfast! Many thanks to all the contributors. I would have never thought an all night cook could be possible without getting up every few hours.

http://i227.photobucket.com/albums/dd189/doleary703/rubbedandready.jpg


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http://i227.photobucket.com/albums/dd189/doleary703/nicesmokeringandbark.jpg

http://i227.photobucket.com/albums/dd189/doleary703/readytoeat.jpg

I love the smell of BBQ in the morning.....it smells like victory!
 
Great job Don! The pics look very good. Nice bark and looks real juicy. Its very easy to do overnighters with the WSM and you get great results too!
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Windy City Smokers
 
Thanks for the kind words Tim and Bill. I let cool, added a bit of apple juice. Ended up with seven 14-16 oz packages vacu-sealed in the deep freezer plus enough to do some ABT's and tacos. Made the #5 sauce with sauteed onion and a fresh jalapeno from the garden. Livin' large thanks to this site!
 
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