My first low & slow

Parallel · October 2012

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.

I'll add more pictures as they progress.

cazzy · October 2012

I'm sure it will turn out great! Look forward to seeing the finished product!

Tjcoley · October 2012

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.

Parallel · October 2012

Nearing the halfway mark, my neighborhood smells AWESOME!

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

DocWonmug · October 2012

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.

r270ba · October 2012

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

Parallel · October 2012

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.

henapple · October 2012

Nice

Solson005 · October 2012

Looks great! Nice job for your first low and slow! =D>

Parallel · October 2012

Thanks y'all. :)

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.

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.

henapple · October 2012

I carry HK P30...great pistol.

Parallel · October 2012

Whoops... just realized I left out the "l".

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My first low & slow

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.

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