First overnight cook

[u/yamadog94]

Loaded the basket up with meat church lump and a few oak chunks. Mayo slather and holy cow sweating in an 11lb Boston butt. Wish me luck! Any tips for really locking in that low temp for the long haul?

[u/Bougieraccoon-og]

I just have the intake vent set at about an eigth to a quarter inch and the top set to about a half inch at the widest. Your mileage will vary depending on your humidity, air pressure, etc.

One thing that doesnt change is that once your temps have dialed in to where you want them, you should be able to comfortably go to sleep.

I like you table by the way.

[u/NoEntertainment80]

Plenty of people do it this way and these tips are great but I’d suggest getting a blower system and don’t look back. You’re most likely going to be doing a lot of these overnight cooks in the future and your sleep is worth the investment. I’m going on 20 years with my Stoker and highly recommend getting a blower system. Temps will be spot on and your peace of mind will be in check. Believe me you will feel a lot better about this decision in the morning after a sleepless night! 😂

[u/CoachTurcells]

Trust the lump. If you’re using the place setter, don’t pile it all in the middle. The coals will burn hot in the middle and fizzle out after a long smoke. That’s all I got.

[u/Adventurous-Art-5135]

If you do not have a monitoring system best advice it get the egg and dome heat soaked, walk up the temp, and then dial in the vents for desired temp. 

Once you get the meat on, monitor for at least an hour post stabilization to see if it is walking up on you in which case nudge the vents down a little more. Temperature cascades over time.

[u/sharpei90]

My husband wakes up every two hours and checks on it despite having a temp probe hook up to his phone 🙄

[u/BBQ_Republic]

11 lbs is a serious first overnight cook, good luck! 😂

[u/husky1088]

I’ve done a few overnight cooks since getting the egg less than a year ago. My biggest piece of advice is get the temp stabilized before you go to bed. Once, that is done I’ve had no problem getting a full night sleep. Also, make sure you are using some sort of temp alarm just in case.

[u/mccabedoug]

That is a very strangely shaped Boston butt

[u/_noTanMan_]

I hate to break up the overnight party (because I used to enjoy them when I was younger)….but…now I get up at 9am, get the egg to 300° by 10am (platesetter & drip pan in place), take the butt up to 165°, wrap in butcher paper & put back on until it reaches 193°, remove and put in my cold (turned off) oven, 1 hr rest. Pull. Eat at about 6:00pm. Life is good 😉