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My first low & slow

ParallelParallel Posts: 415
edited October 2012 in Pork
Two 8 lb. Boston butts rubbed with spices and just getting started on the Big Green Egg at 250° indirect with lots of hickory smoking wood chips in a cast iron smoking box. In about 14 hours we'll have some awesome pulled pork.

image

I'll add more pictures as they progress.

Every time my elbow bends my mouth flies open.
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Comments

  • cazzycazzy Posts: 7,954
    I'm sure it will turn out great! Look forward to seeing the finished product!
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
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    Just a hack that makes some $hitty BBQ...
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  • TjcoleyTjcoley Posts: 3,422
    Looking forward to the results.  Usually don't use a smoking box with the Egg.  Just mix through the lump.  Interested to see your technique.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • ParallelParallel Posts: 415
    edited October 2012
    Nearing the halfway mark, my neighborhood smells AWESOME!

    image

    Hmmm... I thought about just putting the chips in the lump but thought that the moisture might be a bad thing for temperature control.

    Every time my elbow bends my mouth flies open.
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  • DocWonmugDocWonmug Posts: 266
    Great success with an Egg once again! Looks good.

    I put my wood in with the lump also. On a low and slow, I use chunks. I don't think there is a noticeable difference in temperature control with or without a few chunks of wood.
    LBGE
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  • r270bar270ba Posts: 763
    DocWonmug said:

    Great success with an Egg once again! Looks good.


    I put my wood in with the lump also. On a low and slow, I use chunks. I don't think there is a noticeable difference in temperature control with or without a few chunks of wood.
    +1
    Anderson, SC
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  • ParallelParallel Posts: 415
    They're done a little early so I double wrapped them in foil and towels and put them in a hot and cold bag. They'll only need to be there for a couple of hours so I'm hoping that will work. I think the reason they finished so early is that I struggled to get the egg below 300° for a few hours last night. I tried to compensate by getting it to 225° for a while then back up to 250°

    Apparently I didn't use my head for something other than a hat rack and failed to think about a BBQ sauce to make. So, I'm going to thin down some sweet baby Ray's with beer for today.

    image

    Every time my elbow bends my mouth flies open.
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  • henapplehenapple Posts: 14,430
    Nice
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Solson005Solson005 Posts: 1,907
    Looks great! Nice job for your first low and slow!  =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • ParallelParallel Posts: 415
    edited October 2012
    Thanks y'all.  :)

    image

    I collected and clarified the smokey goodness of the pork drippings from the drip pans. I foresee some awesome dishes including this ingredient in our future.

    image

    The result. Pulled pork sandwiches, this one protected by my Hecker & Koch P7. I'm having some people over tonight so the 14 lbs of pulled pork we still have won't last long.

    Every time my elbow bends my mouth flies open.
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  • henapplehenapple Posts: 14,430
    I carry HK P30...great pistol.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ParallelParallel Posts: 415
    Whoops... just realized I left out the "l".


    Every time my elbow bends my mouth flies open.
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