Have any of y’all overnighted a 16 pounder? If so, I’d love to know your tips and process. For ease of times, I’m looking to serve this at noon.
by BecauseDan
7 Comments
Suspicious-Gap-4643
Pretty certain that’s a two pack, so most likely two 8lbers. Which is a pretty simple overnight cook, or knocked out during daylight hours
Coastie54
Those Costco butts are typically two separate pieces, at least by me they are.
fviceberg
I agree two separate. I usually run 225-250 on my BGE. Even the half can take 12+ hrs. Start the grill a couple hours before bed so you can get it to temp and let the dome temp stabilize. Once you feel like it’s holding, pass out. I usually have to pee in the middle of the night, so I check the temp on my Meater app. If you have to adjust the temp, be very wary. The last one I did, I closed the bottom vent slightly around 3am. When I woke up again at 5-5:30, the fire had died. Not a huge deal, just relit and finished the cook.
I only do pork overnight. It’s nice to not be pressured for time, if it’s taking longer than expected. Just throw it in a cooler whenever it hits temp. Then pull out when you’re ready to pull.
I like doing briskets in the day since they can be finicky.
RockStar25
I’ve been using Joe Yim’s method for a few cooks now and it turns out great. More bark = more flavor. And smaller chunks = faster cook time so no need for overnight.
I like to estimate about 1.5-2hrs per lb at 270f. Also factor about a 2 hr resting time and make sure you are around when internal temp hits 170f for foil boat if you do that
CantDunkOrSk8
Cut into big chunks. Sear off each side in oil. Get a Dutch oven. Season. Orange juice. Chop garlic and onion. Once you hit a boil and it’s reducing. Coke a cola half covered. Let go 300 for 3-5 hours. Let meat rest. Chop.
7 Comments
Pretty certain that’s a two pack, so most likely two 8lbers. Which is a pretty simple overnight cook, or knocked out during daylight hours
Those Costco butts are typically two separate pieces, at least by me they are.
I agree two separate. I usually run 225-250 on my BGE. Even the half can take 12+ hrs. Start the grill a couple hours before bed so you can get it to temp and let the dome temp stabilize. Once you feel like it’s holding, pass out. I usually have to pee in the middle of the night, so I check the temp on my Meater app. If you have to adjust the temp, be very wary. The last one I did, I closed the bottom vent slightly around 3am. When I woke up again at 5-5:30, the fire had died. Not a huge deal, just relit and finished the cook.
I only do pork overnight. It’s nice to not be pressured for time, if it’s taking longer than expected. Just throw it in a cooler whenever it hits temp. Then pull out when you’re ready to pull.
I like doing briskets in the day since they can be finicky.
I’ve been using Joe Yim’s method for a few cooks now and it turns out great. More bark = more flavor. And smaller chunks = faster cook time so no need for overnight.
https://youtu.be/ASs0RsE8AxI?si=hxzFYWSrfXjYGmxg
Low and slow…225 all night
I like to estimate about 1.5-2hrs per lb at 270f. Also factor about a 2 hr resting time and make sure you are around when internal temp hits 170f for foil boat if you do that
Cut into big chunks. Sear off each side in oil. Get a Dutch oven. Season. Orange juice. Chop garlic and onion. Once you hit a boil and it’s reducing. Coke a cola half covered. Let go 300 for 3-5 hours. Let meat rest. Chop.