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New Egger in Pittsburgh

trup0241trup0241 Posts: 35
edited June 2013 in EggHead Forum
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!


Pittsburgh, PA


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