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31 lbs of Pork, I may be crazy

I have had my egg for about 6 weeks now, have yet to do a pork butt, but could not wait any longer.  I have a few nights this week I am "batching it", and have a flexible work schedule, so decided to take it on as an overnighter tonight.  I have been reading extensively on this forum, and studied Elder Ward's method on Naked Whiz, and since it is so rich in details, decided that was the method I would follow.  Planned to light the fire at 10:30.

It seemed a waste to build a big fire and go to all that trouble for a single piece of meat, and it occurred to me that some of my friends might like to throw a butt on my grill.  I sent an email and got two takers.  Had everything arranged, fire laid, rub mixed, and a 3rd friend walked into the yard with another pork butt at 8:30 tonight.  No problem, I had a triple batch of rub, my Egg is an XL, just needed to go to a raised grate to accomodate all this meat.  Scary thing, is I have never done a pork butt, and I am starting off with 4 at once!  I am using the plate setter with a drip pan, apple chunks for smoke, and about 10 lbs of Wegmans lump (made by Royal Oak).  The raised grate is a standard Weber 22" held up by 3 flower pots.

Lit the chimney at 10:30, put the coals on the carefully laid fire at 10:45, had the meat arranged and the lid closed at 10:50.  Lots of smoke at first (as I expected), but it settled and hit my 200 deg target about 20 minutes later.

It is now past midnight, I have been holding 200 for over an hour, so I am going to bed.  I will check a couple of times during the night.  Will post some updates later, and pictures once the cook is finished (if you're lookin', you ain't cookin').
1200 x 800 - 197K
1200 x 800 - 189K
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY


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