Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Very happy with first pork butt!!! (pic heavy)

I have to say my first pork butt was quite the experience.  I needed it done early last Friday morning as I was leaving around noon for an ice fishing trip.  Based on everything I've read, I was figuring between 13-16 hours for the cook.  I put it on Thursday night at 6:00 after getting it all settled in at 250* on the grate.  Well after getting to sleep around 11:30, I woke up at 3:50am and decided to have a peak at the iPad to see what I was working with.  Well the temp had crept up to 240* (I realize this is not big deal), but the meat was now at 192.  I thought to myself, this could be done at anytime as I wanted to pull it at 200.  Needless to say, I barely slept a wink before I decided at 7:30 to pull it off at 197, when it began to drop from the 199 it was at for a while.  Decided to FTC it for a few hours while I tried to catch a bit more sleep.  Here are the results.  Mixed some apple chunks and hickory chips throughout the lump.  After pulling it, I kept it cold in a foil container and reheated it the next day for a couple hours at 250*.  I can't wait to do this again, although next time I'll be happy to put it in around midnight and sleep like a baby.  I also can't get over how much lump I had left after 13.5 hours from the time I first lit it.  Visual proof:

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LBGE + others I hope - Sudbury, Ontario

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