Ross got a big ol butt, oh yea

[rosska]

I am firing up the egg and do an over nighter low and slow. Got it seasoned up with some John Henrys Pecan Rub and Creole Mustard. I am going to use some pecan chunks for the smoke and let it go without looking until it reaches 195 degrees internal temp. Last butt I did went 14 hours. Sipping some sake on the back porch smelling like smoke. I love this shiznit.
[SIZE=3] [/SIZE]

[longcast]

Umm good

[hardball]

Ah, I was expecting a joke about Ross. Hahahaha.

[eman]

I knew what ya ment.
Gonna be a nice night for a all night smoke.
Giving the MES a break this weekend . Will be smoking for a couple of days at the gathering next weekend.

[Bluechip]

Nice looking butt....
Give us a pic before you demolish it tomorrow.

[longsidelandry]

I saw the title and was wondering, what the hell did I do now? Lol

[rosska]

I figured the title would draw a few people in. That old school rap song was the first thing that came to mind when thinking of a title.

[rosska]

Been going for 16 hours and have not touched the lid to peak (takes some will power & patience) butt temp is 184 F. Cant wait to see what she looks like. I will post pics when I reach 195 F.

[LaAngler]

lookin good buddy

[eman]

What temps are you smoking at???
That's a small butt to take 16 hrs +
Have to say it's going to be fall apart tender when thru.

[rosska]

Here are a few pics of the finished product. It actually took 20 hours to reach 195 F internal temp. I smoked the butt at an average of 220 F grate temp without opening the egg. It took all of 20 hours to reach the internal temp. The butt weighed just under 8lbs. This is my second butt to cook and this one took a lot longer as I never let the temp get over 230. Next time I am going to ramp the temp up when it reaches the 170 F plateau. Even though it went 20 hrs you can see it was very juicy. The John Henrys Pecan Rub has a good bit of sugar which along with the Creole mustard made a good bark. Personally I like the Dizzy Pig Dizzy Dust rub better on a butt. I think the JH Pecan would be better on some chops or ribs smoked with apple wood. Everything turned out great I am just very critical on my cooking. Oh I almost forgot I made 5 different sauces to go along with the pulled pork. Three of them I am going to tweak and use again. All in all a good cook and I am looking forward to the next one.

[Bluechip]

That looks awesome Rosska..and kudos to not looking at it during the smoke...I don't know if I could make it 20 hours and not peek at it...

[Bluechip]

I'm glad to see all the closet smokers coming out of the closet....

[ScubaLatt]

how you add fire /heat by not lifting the lid for 20 hours?

[psalzer]

How much charcoal do you us for smoking 16-20 hours. I am new here and just got and early Christmas present of an "EGG". My first butt was supposed to cook all night, but I must not have put enough charcoal in it ... I went to bed with the temp holding at 220 deg, but woke up 7 hours later with no fire!! ... I was able to relight with more charcoal and finish it and it still was very good. Thanks ahead of time for any info.

[SaltyShaw]

MMMM nice! That looks like it was pretty tastey!

[eman]

i've never had one take that long even on my MES.
Sure looks good though.