I have the egg lit and ready to go. I was prepping two pork butts with sell by dates of tomorrow to throw on the egg tonight. Holy sulfur smell. I opened each pork butt and the smell was room clearing. While trying to not breathe through my nose I rinsed each butt thoroughly, trimmed the fat off, and rinsed them again. The sulfur smell is still very strong. They have been sitting out for thirty minutes. I am tempted to shut the egg down and return the meat.
How much sulfur smell is too much? I don't want to taste sulfur when the butts are done tomorrow. I also think I need to go stand over the daisy wheel and inhale some smoke to get the lingering sulfur smell of out of nose. Yuck.