Hello all (or Y'inz as they say around here). I recently got a Large BGE and have been cooking up a storm on it (pork butts, briskets, ribs, whole turkeys, swordfish, etc). Although I haven't taken many pictures I have one from a cook a few weeks ago. I did an over-under with a pork butt and packer brisket. I am one of the new guys that got in on the grill extender and am looking forward to doing the over-under again without the packer hitting both grates. I attached a picture of them right after it went on the grill. I smoked it with a mixture of cherry and peach.
The next set of pictures are of a small beef rump roast (~1.75lb and 2" thick, a slice most likely). I put a rub of ground espresso, brown sugar, tien tsin peppers and garlic. It was smoked (225ish at the grate) for about an hour and a half until it reached 130 IT. Let it stand for 20 minutes and sliced it thin. I haven't done a rump roast yet and was impressed.
Looking forward to more adventures!