[Tripower455]

Originally Posted by Teej

So, what's your method on the BGE? I have a hard time keeping mine at a low enough temp to go more than about 6 hours. Even with the top 99% closed and the bottom just cracked, it goes quicker than I'd like...

The most important thing for low temps is that you have a good sealing gasket. Otherwise, you'll be chasing the thing all night! Better lump (IE: more uniform, larger pieces) seem to burn a little more consistently too, but I use the cheapo Cowboy, culling out the small pieces and arrange them like a jigsaw puzzle with a few chunks of hickory in there.

I go pretty simple on the butt prep. I coat the thing in cheap yellow mustard and then use Dizzy Pig Coarse Grind on them. I used to make my own rubs, but it got to be too much of a PITA, so I just buy them, and they taste great.

I get mine stabilized at 210-220 with the plate setter in it, put a drip pan filled with apple vinegar directly on the drip pan and the butts on the grate. I usually put the butts on at around 11:00 pm, and periodically checking the dome temp throughout the night. The 7-8 pounders usually take 14-16+ hours to reach 200. I then pull them off, wrap them in heavy foil, and put them in a cooler until we are ready to pull them, which is best right before eating. I've waited 4 hours to pull them before, and they were still too hot to pull with bare hands.


I pull the butts off when they reach 200-205 and they just fall apart.

My XL has run well over 18 hours (with lump to spare!) like this with a full load of lump.