Hi all, just wanted to introduce myself.. Just recently lucked into a large BGE for a very good price.. I've been reading posts and getting ideas and tips for a bit now and have just started using the BGE regularly.. Still learning patience with it.
So far I've done a pork butt, pork loin roast, brisket, steaks, burgers and some drumsticks..
Here's my best creation so far.. Half of a pork butt rubbed with Bad Byron's.. Had to separate out the crust from the inner meat cause the wife didn't like the kick that Bad Byron's had in it.