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First post, saying hello with a pork butt

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shokunin
shokunin Posts: 2
in EggHead Forum
I am excited to say hello and join a community of folks who enjoy the process and results which come from firing up the Egg.  I picked up my Egg a few months ago and have been a bit slow to sign up for an account, but wanted to post a picture from my first cook around the fourth of July when I offered (either with great bravery or stupidity) to home my wife's family of 25 for a cookout.  After 15 hours at a dome temp of 250 24 lbs of pork butt emerged from The Egg at a temp just over 200 degrees with a solid bark.  FYI, I used Chris Schlesinger's rub recipe with the addition of a bit more salt. I learned you don't have to be lucky or good, just get an Egg.  Anyway, thanks for all of the tips I've gathered so far, and I look forward to learning more from those who can't get that darn smoke smell out of their hair.
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Comments

  • Tjcoley
    Tjcoley Posts: 3,551
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    That's a good first cook,  Nothing like jumping right in.  Welcome.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • dougbacker
    dougbacker Posts: 277
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    Looks great...From the looks of it and a first cook you must have gotten a used Egg

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI
    And a deck box full of toy's

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  • Mickey
    Mickey Posts: 19,674
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    Looks good. Where are you from?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Hotch
    Hotch Posts: 3,564
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    Great start on your journey with the egg
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • texaswig
    texaswig Posts: 2,682
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    Saying hello with pork is hard to beat.

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • DMW
    DMW Posts: 13,832
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    Nice, pulled pork is my go-to cook for large crowds. I love that you can finish it early and FTC until everyone arrives and is ready to eat.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • henapple
    henapple Posts: 16,025
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    Great start... Welcome. Post lots of pictures.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • shokunin
    shokunin Posts: 2
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    Thanks for the support and warm welcome

    @Mickey, I am a Massachusetts Egghead.

    @Dougbacker, you are absolutely correct, I picked up my LBGE used from a guy who was unloading it in Maine.  While I understand I am missing out on the warranty, I did appreciate the fair price he offered ($500 for the egg, nest, cover, and shelves.)
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  • Goatsegg
    Goatsegg Posts: 113
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    Welcome.
    -The Goat
    Marietta, GA
    XL BGE

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  • lousubcap
    lousubcap Posts: 32,382
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    Welcome aboard.  Way to jump in-enjoy the journey.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • CajunEggHead
    CajunEggHead Posts: 189
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    Welcome aboard and good cooking
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
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