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First cook on the new XL... 60lbs of pork!!!

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jtippers
jtippers Posts: 512
edited January 2014 in EggHead Forum
I wanted to break in "big Bertha" right... so I got several of my family members to purchase boston butts and allow me to cook them. I ended up with 7 butts all right at 8.5lbs (some were a little more). Put them on tonight rubbed with yellow mustard and BBBR... Cooking at 250 with the DigiQ, so I am hoping they finish tomorrow evening. This was one heavy AR. I loaded it up in the kitchen then carried the whole thing to the egg.

I'll post pics when finished!

image

image
SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
Location: Jasper, Georgia

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Comments

  • flemster
    flemster Posts: 269
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    What a great maiden voyage! Congrats. Good luck
    -------------------------------------------------------------------------

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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  • Loosemoose
    Loosemoose Posts: 295
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    You jumped into that thing with both feet! Awesome first cook in it!
    Nowhere Indiana
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    damn.... how big is your family?!?!?
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • roblew
    roblew Posts: 78
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    Wow that is awesome. Great first cook.
    Ringgold GA LBGE
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  • Hotch
    Hotch Posts: 3,564
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    jtippers said:
    I wanted to break in "big Bertha" right... so I got several of my family members to purchase boston butts and allow me to cook them. I ended up with 7 butts all right at 8.5lbs (some were a little more). Put them on tonight rubbed with yellow mustard and BBBR... Cooking at 250 with the DigiQ, so I am hoping they finish tomorrow evening. This was one heavy AR. I loaded it up in the kitchen then carried the whole thing to the egg.

    I'll post pics when finished!

    image

    image

    I believe the lesson here is "I got several of my family members to purchase boston butts and allow me to cook them"

    I wish I was that smart.

    Great looking butts.

    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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  • RickyBobby
    RickyBobby Posts: 744
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    I'm assuming your family enjoys Pulled Pork
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • DMW
    DMW Posts: 13,832
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    Nice way to break in the XL! I would love to find a reason to do that much at once.
    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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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Great way to break in a new Egg! :-bd
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    That's one way to break in a XL.  Enjoy the fruits of your labor!!!
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Cookinbob
    Cookinbob Posts: 1,691
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    Nice job! I pulled the same stunt with my first butt cook on my XL, only did 4 though.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • RickyBobby
    RickyBobby Posts: 744
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    Spin your Adjustable Rig 180degrees so that vertical center brace is to the back of the grill & it doesn't get in your way. This will also be necessary when doing cooks where you slide the racks/grates in and out.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • Scottyboy
    Scottyboy Posts: 40
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    Holy butts, Batman!   Can't imagine pulling that many butts...my hands got tired today just pulling two of 'em.  Nice cook...gotta get me an XL someday.
    XL, LBGE, Adjustable Rig
    Shelbyville, IN
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  • DMW
    DMW Posts: 13,832
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    You might need one of these to pull that much pork.
    http://www.porkpuller.com
    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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  • Scottyboy
    Scottyboy Posts: 40
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    DMW said:
    You might need one of these to pull that much pork. http://www.porkpuller.com
    There. You. Go.  !!   Gotta get one now!


    XL, LBGE, Adjustable Rig
    Shelbyville, IN
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  • dstrbd488
    dstrbd488 Posts: 66
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    DMW said:
    You might need one of these to pull that http://www.porkpuller.com
    I on another site somewhere where someone bought a cast iron floor drain grate, some bolts, and a piece of all thread to make one of those types of pullers
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  • Canugghead
    Canugghead Posts: 11,512
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    Wow, what an impressive maiden voyage ... now tell your folks they need a bag of lump to redeem each cooked butt  :))
    canuckland
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  • Alphonse
    Alphonse Posts: 80
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    Looking forward to seeing the result. Assuming you are doing indirect, couldn't tell from the photo.
    Alan in LA (Lower Alabama that is)
    "If you must choose between two evils, pick the one you've never tried before!" 
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  • YEMTrey
    YEMTrey Posts: 6,829
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    That's a beautiful sight.

    Check to make sure that the dome thermo isn't getting pushed into the meat when closing the lid.  Just an FYI from my experience.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • jtippers
    jtippers Posts: 512
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    Update:

    It ran out of charcoal sometime between 6 & 9 this morning. I had filled it up to the top of the fire ring last night, so I wasn't expecting that. The meat was at 158 IT when I found it, so I filled it back up and re-lit. Now we're cooking again...
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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  • chainsaw19
    chainsaw19 Posts: 257
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    Seems odd, what kind of lump are you using?
    Large BGE Middletown, MD
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  • jtippers
    jtippers Posts: 512
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    Royal Oak
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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  • Loosemoose
    Loosemoose Posts: 295
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    jtippers said:

    Royal Oak

    This is exactly what I used and a full load burned for 6 hours when I did my last brisket. They were tiny pieces and I knew I was screwed from the get go!
    Nowhere Indiana
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