Coated with olive and rubbed with Dizzy Pig Dizzy Dust yesterday about 4 pm. Put on egg this morning around 5:15 with BGE lump and a couple pecan chunks from a tree I cut up in the summer. After almost 10 hours on the egg it is currently @ 172 degrees internal. Been misting with a mixture of apple juice and cider vinegar every 3 or 4 hours. I can't wait to pull this bad boy and eat it during the game tonight. Plan on doing some ABT's (my family has always called them snake eggs) after the pork is done.
LBGE,SBGE, and a mini makes three......Sweet home Alabama........
Stay thirsty my friends .