Happy NFL Conference Sunday! To celebrate the occasion (in addition to a bday celebration for the MIL and SIL) I decided to attempt my first pork butt. It's been a little over a month of egg ownership and I figured it's about time.
8.5lb bone in Boston Butt, scored, rubbed w/ a homemade rub (somewhat followed Elder Ward's recipe on Naked Whiz), egg set to 225 w/ platesetter legs up, drip pan w/ water, and some cherry and hickory chips. I got up at 5am to light the fire and put the butt on around 5:30am. It's been four hours and the IT is approx 130 degrees. Going to pull at 195… hoping for about 12 hours in total so we can eat around 6:30pm. So far so good…
South Florida - Large BGE (DOB: 12/07/2013)