Doing an overnight BBQ cook so it's time to post some music

I got tired of turkey a few years ago and have been doing BBQ on Thanksgiving instead of the traditional turkey. Doing an overnight pork butt this time around. I'm working with a normal Weber, so I line my coals up in a snake on the outer edge. Drop three lit on top and that snake will burn for about 9 hours at 240 unattended.

And we're off!

Does it fail to run occasionally? Especially w the humidity? I got a smoke vault last Christmas that runs on propane. It's been terrific... I've done a few 24hr briskets. I really didn't think that I'd like it... but it does a good controlled temp cook. I've been smoking salmon a lot... very tasty if you can keep from over cooking it. I sure miss my fresh gulf catch tho.

https://www.campchef.com/smoke-vault-18.html

It never fails to run. You nurse it until you're sure it's locked in. I know I can leave this one now and it will maintain a solid 240 for the next 9 hours.

Show the finished product.

Just woke up and decided to peak for the first time.  Hood has been closed and cooking since I put the butt on.

The Weber is at 250.  Internal temp on the butt is at 194, which sounds like it's close.  But butts stall out in that range.  It will take it another few hours to get up to 204, which is when I take it off, wrap it in foil, and place it in a cooler to rest for a few hours.

The Yeti will hold the temp.

It looks awesome!

I’m sure it would, but you don’t even need a high quality cooler. A styrofoam job will work. Just wrap in foil and then a couple towels and place in a cooler to rest. I did one two weeks ago that sat in a cooler for five hours. When I finally served it, internal temp was at 170 and it was piping/steaming hot when I pulled it.

Great....I love smoked pork. I need a smoker.

It just now hit 204, so I wrapped it up in towels and it's now in a cooler resting. I'll probably put the bear claws to it around 2:30 or 3'ish. Will post finished product later tonight.

Also going to throw on some turkey sausage, only because it's thanksgiving. Serving everything up with southern style bacon green beans and shells & cheese.

The meal sounds perfectly wonderful, Boards. Yum! Making my mouth water!

And I have to add it's a treat and a half to see you here. Wish you could come back more often.

Y'all just don't know about my tacos.

RealLindaL wrote:The meal sounds perfectly wonderful, Boards.  Yum!  Making my mouth water!

And I have to add it's a treat and a half to see you here.   Wish you could come back more often.

Thank you, Linda!