First overnight cook pork butts on the Weber summit kamado

[Wardy]

So started my first overnight cook (two 5 1/2 pound pork shoulders) on my Weber summit kamado very early this morning. Planned for 10-12 hours at 225-250 so it could get rested and pulled for an early dinner at 4pm. We're hosting a baby shower for my sister in law so want plenty of food without me standing over the BBQ too much whilst people are here. I've been finding sourcing large pork cuts tricky here in the UK but spotted 2.5 kg pork shoulders in costco so picked a couple up.

 

Did a basic rub of salt, sugar, paprika, garlic powder, chilli and sage. Left the cuts to sweat for a couple of hours and got the grill set up. 

 

I had some problems getting the temperature stable in the first place, I was aiming to start the grill about 11 and get the meat on for midnight. I overshot the temp, I think because I added too much lit coal, so spent untill 1am getting the temp back down and stable. I put the meat on at about 12.30am. Not planning to look at the grill again until the morning.

 

Got woken up by the kids so checked the temperatures at about 3 am and all was good. This morning I woke up at 8 to find the fire had gone out. Looks like either the ash from my briquettes had blocked the lower air intake or I'd set the vents too low in the first place. Think I'll try lumpwood next time and see if that's better.

 

I've got the grill back up to temperature now (about 9.30am) and fingers crossed 4/5 more hours will do it. Internal temp has just hit 152 so I'm pretty sure it should still be fine. The dome is currently at 260 which is slightly higher than I want but probably not a bad thing all things considered.

 

I wasn't planning to wrap the meat when it hit the stall but now am thinking it might be a good idea. I think I'll see where it's at at 11am. 

 

Atmospheric picture of the grill being lit and the pork shoulders going on from last night:

 

Will update with how they turn out later 

[Wardy]

Decided to foil at 11 as they seemed to have stalled around 174 degrees. 

 

 

 

Going to up the dome temp to 300 now there wrapped, still aiming to get them off the grill in the next 1 to 2 hours 

[SmallBBQr]

Thanks for the post.  In my experience, for low/slow it is best to start with only a few lit coals as you need to keep the burn area small.  If you start with too many lit coals, like you experienced, it can be difficult to reverse the temperature rise.

 

When starting the fire, I set my lower vent to the "smoke" setting, and upper vent closed, but all holes fully open.  I find for 240-260 degree temps, I build a nice pile of briquettes and/or lump on the lower charcoal grate, and then start the fire then using my torch to only get a a very small area burning.  Then I drop on the diffuser plate, my other grates and drip pans.  I let it SLOWLY come up to temp (again, lower vent on smoke, upper vent closed, but 4 holes fully open).  Usually takes 45 minutes or so....do not rush this step.

 

Then, as it approaches 200 degrees or so, I reduce the upper vent holes to about 1/4 open.  Then as it hits roughly 225-240, I reduce the upper vents to about 1/8th open...it will usually settle right it for the long haul.

 

 

[Wardy]

Thanks @SmallBBQr that's pretty much how I relit it this morning. It's the usual you live and learn right. Once it the grill temp was steady it was pretty much hands off.  

 

Pulled pork turned out pretty awesome in the end  

[len440]

Your pulled port turned out awesome and you learned something sounds like a good cook

[adm]

One tip for you for next time is to go to your nearest butcher and tell them you want a "neck end pork shoulder, spine removed, blade bone left in. Rind off (but do keep the rind for crackling). About 5Kg"

 

Any halfway decent butcher should know exactly what you are asking for.

 

One of these will be very happy overnight at 225-250F. Put it on around 10pm or so and it should be done by lunchtime. Keep it wrapped in foil and towels to relax in a coolbox for a few hours and you are set for a late Sunday lunch for 12+ people.

 

Myself, I never wrap or foil at all until the meat is finished cooking. 

 

Definitely do try lumpwood charcoal next time. Order online from Big K and it will get delivered for free to your door if you buy a couple of bags.

 

https://bigkproducts.co.uk/range/professional/

 

The Dura, Marabou and Flama are all excellent charcoal. Personally, I am leaning towards the Marabou. Its fairly new, but burns long and hot.

 

Good luck and have fun!