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All of this talk about pulled pork has lit the fuse.
Off to get a boston butt for the first time... have read all of the suggestions and cooking processes... will post as I go. <cross fingers please>
So..... I'm confident of the prep...I'm confident of the temp... I'm confident of the egg.
First: trimmed fat and injected. Second: light layer of mustard. Third: Rubbed and ready; Used a mixture of rubs and topped off with some dark brown sugar. Last: on the egg....next stop 205.
It looked like one big hunk of meat in the cryosac, but it was actually two pieces... totalling 13.5 lbs. So, I'm cooking them as one big piece, (longer cook). I still have some really good smoke just over halfway through the cook! It smells great.
I have resisted the desire to peek, because the the dome temp and grill temp have been holding steady all night. When I woke up this morning the grid temp fluctuation was only 1 degree down, and the dome temp is still holding strong at 250 since my last post. Internal meat temp is 173, (but have no ideal how long it's been there). I've read about the "stall" and I'm wondering if I'm there...
(this is fun!)
I think this is a second stall... still at 188. I put more lump in that beast than ever before!
Just don't want to run out of fuel. After I warm cooler the butts... gotta reload, pull the plate setter and get the temp up to cook ABTs and the Mac-n-Chz....and maybe some hot dogs for the kids.
I wanted to do some potato bombs, but I think that will have to wait until next weekend.
Butts werre pulled at 3:30p, foiled and wrapped in towels .. into a warm cooler. reloaded lump, prepped ABTs and Mac-n-Chz until I had some blue smoke... back in business.
Now to pull some pork....
Final product.... everything turned out great!
Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct - Finally have a decent table!