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I grew up in and around the NC piedmont region and was raised on Lexington BBQ. For those familiar I have fond memories of Lexington #1, Stamey's, Kepley's, even Mr. Barbeque and Little Richard's. I moved to Atlanta in the late 90's and have always wanted to recreate the bbq. Since getting the egg in December I have tried a few times with a butt(I really need a whole shoulder or a picnic as well) and yesterday had my best success. I have attached a few pics of the butt, chopped pork, and red bbq slaw. This was a 9.5 lb butt done at 225 over rockwood and hickory chucks. The rub is only kosher salt and some pepper.
I would like to thank everyone for their suggestions as I have struggled to get a long low and slow to go without much intervention. I can say that this time the egg ran for 21 hours, never opened and very little vent adjustment after I got it rolling.
LBGE Atlanta, GA