We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
This is Boston Butt #1 for me. It was about 5.5 lbs. I want to thank everyone for the advice on many of the posts in this forum. Building the proper fire was critical. I initially had the egg temp up to about 255 or so but after almost closing everything, I got her down to about 220 or so. I love to cook on this thing! I used Jack Daniels rub but I want to come up with my own the next time. It seemed a little too salty. I went 9 hours and had to pull her before the family killed me. That part was on me and not the egg. The butt wasn't dry and everyone loved it. The last 30 or so I went up to 300ish. I was in the stall for a while and didn't make any changes, just let it roll through it. I needed another hour to get to 190 but it was 180 when I took it off. I let it rest for about 30 and then we cut into it. I went with Hickory chunk right on top and the smoke flavor definitely came through. Sorry this is a rambling mess but I'm very excited for first one.