Pulled Pork Overnight cook on the Frontier

Last week I did the 'extra holes in the base' mod on the my Frontier (I just put in two extra holes each side rather than four).
I downloaded a load of info on 'the correct way to cut a Pork Butt' - for my butcher (thanks for the info guys), & tonight I'm putting it on for an overnight cook!
The butcher did a great job, but left a strip of skin on (I've sliced this off & will do some crackling later today), after trimming off all the excess fat it's a shade under 9lbs.
I have also used my meat injector for the first time, (apple juice, water, sugar worcester sauce & rub).
I'll put it on at about 11.00 tonight & hope it will run smooth through the night (& hope the Redi Check will wake me if it goes out of range).

Hmmm, it worked!

That looks good dude.

How did you find your unit for holding temp overnight? I ask because I did 2 briskets over night on Thursday, started at 11 but found at 7 the following morning I'd started to have a drop off on the E20 although I still had a lot of unburnt coals. So I wondered how it worked for you

Hi Steve,
This is the first cook I have done on my Frontier with my newly added additional vents in the bottom, so it was a bit of an experiment. I use coconut charcoal (it's all i've ever used), it burns long hot & clean.
I put a full(ish) chimney of coals into a very full basket (probably 6-7kg) of coals with a hole in the middle, so the lit coals more than filled the hole I'd left & sat on top as well.
The Frontier very quickly came up to 225f & I put the meat on, (10.30 pm) but it carried on to 260f, even when I shut the bottom vents. I think I put too many lit coals on, next time I will use less lit & wait longer for it to get to temp.
It went through the night with the vents just cracked open at 250f - 275f, at 8.00am it was at 225f, still going strong with the vents barely cracked open & the pork was done!
I left it till 9.00am to take the pork off, internal temp was 196f, I wrapped it in foil, put it in a warm holding oven, pulled & ate it at 1.20, it was GREAT!
There were a few unlit coals left in the basket, but if I had opened the vents a bit more (or turned the basket in the base slightly) I'm confident it would have run for another 2-3 hrs without any problem.
As I say, I have a Frontier not an Excel, so they may have different characteristics, I have one base vent with four holes, & have now added two more vents with two holes each, I only added two holes as I wanted it as easy as possible to control the temp, I just wanted a more even burn across the coals rather than hotter temps & I'm very pleased with the results so far.

Hey,

sounds like a successful experiment for you

Your approach sounds like mine but like you say, they're different cookers and I expect the E20 to be a bit more fuel hungry as it's got a lot more volume to heat. I think I've just got to fine tune my method over a couple of cooks.

Really glad the pork worked well for you, did PP myself a week ago and it was great. Yours looks really good from the photo, makes we hungry every time I come to this page

Thanks Steve, yes I think it was a successful mod, the photo of the shredded pork was actually taken of the cold leftovers a day after the cook, we were looking forward to eating it so much I forgot to take a pic while it was hot!
My mouths watering thinking about it now (is that bad to say about your own food? like laughing at your own jokes? )

No mate it's nothing like laughing at your own jokes, it's far more acceptable

You've just got to be pleased that your own food makes your mouth water, especially after cooking it overnight

Good job and nice pics!

Makes me remember the times I've opened the pit in front of 'newbies' to see the look on their faces at the nearly black bark. They can't believe it's going to taste amazing...until they try it.

Anyway, kudos!