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First low and slow attempt on the BGE

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nolabrew
nolabrew Posts: 246
in EggHead Forum
I got a lbge last week and I had to wait until the weekend to smoke my first shoulder.  I stuck it in at 250­°F on Friday night. 8 hours later when I got up it was at about 230°F.  It was smelling so good that I did some early morning yard work just to be around it.  I let it smoke for another 8 hours, then I wrapped it in foil and let it sit in a cooler for about 2 hours.  Came out great.  I also made a sauce with mustard, vinegar, coke and some herbs I had laying around and I made some pickled mustard seeds to go with it.  Came out great. 
http://imgur.com/a/66Ebo
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Comments

  • swordsmn
    swordsmn Posts: 683
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    Very nice work.  I remember how good I felt succeeding on my early rib cooks.  I had that Tim Allen "Ugh me hunter" type feeling..  Bravo!!!
    LBGE, AR.  Lives in N.E. ATL
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  • swordsmn
    swordsmn Posts: 683
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    And welcome to the group!!!
    LBGE, AR.  Lives in N.E. ATL
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  • bluebird66
    bluebird66 Posts: 2,727
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    Welcome and it sounds like you nailed it!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • beachsmoke
    beachsmoke Posts: 644
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    looks great welcome this site is a great place
    Large egg panhandle of florida
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  • MeTed
    MeTed Posts: 800
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    Welcome. Very nice first post!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • johnkitchens
    johnkitchens Posts: 5,227
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    Very nice! 


    Louisville, GA - 2 Large BGE's
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  • slantback37
    slantback37 Posts: 135
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    Sorry if I am in the wrong place, but I can't figure out how to post on this site. I do have a question though.
    I just got a small egg. I have never fired it up yet. Been raining for the last two weeks. I have been told to fire it no higher than 350. I have a 4 Lb pork shoulder that I want to smoke. I have the Party Q to plug in. If I kept the temp at 250 for 8 hrs. ( I have a 4 Lb shoulder ) would that be long enough to seal the gasket??
    I live in Duluth, Minnesota
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  • nolaegghead
    nolaegghead Posts: 42,102
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    slantback37 said:
    Sorry if I am in the wrong place, but I can't figure out how to post on this site. I do have a question though.
    I just got a small egg. I have never fired it up yet. Been raining for the last two weeks. I have been told to fire it no higher than 350. I have a 4 Lb pork shoulder that I want to smoke. I have the Party Q to plug in. If I kept the temp at 250 for 8 hrs. ( I have a 4 Lb shoulder ) would that be long enough to seal the gasket??
    Yes, more than enough.
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,102
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    @nolabrew Nice job!  Are you in New Orleans?
    ______________________________________________
    I love lamp..
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    edited May 2015
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    Nice first cook on the Egg.  Welcome!slantback37 said:
    Sorry if I am in the wrong place, but I can't figure out how to post on this site. I do have a question though.
    I just got a small egg. I have never fired it up yet. Been raining for the last two weeks. I have been told to fire it no higher than 350. I have a 4 Lb pork shoulder that I want to smoke. I have the Party Q to plug in. If I kept the temp at 250 for 8 hrs. ( I have a 4 Lb shoulder ) would that be long enough to seal the gasket??
    Welcome to the forum.  250 is a good temp for a pork shoulder.  Every piece of meat is different due to the leanness and/ or fat content.  Pull your pork shoulder at a internal temperature of 200 degrees and wrap it in foil and let it rest in an ice chest for up to 4 hours before pulling the pork.  Minimum rest time before pulling the pork is about 30 minutes.  I generally always smoke a pork butt.  It has a different texture than the shoulder.

    I see that @nolaegghead  answered your gasket question.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • cook861
    cook861 Posts: 872
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    Great first cook
    Trenton ON 1 mbge for now
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  • slantback37
    slantback37 Posts: 135
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    I have a Masterbuilt electric smoker. I could never get the right wood chips, or something else was always wrong. I had to sit by it all of the 10 hrs or so it took to smoke it, and their book said to keep it filled with chips. I have a Party Q for the temp control, and a Maverick thermometer for internal temp for the butt. I now have to find a mild dry rub I can make. I am a Diabetic. I also get the acid reflux. I have been reading some of the ones on this site, along with others. I don't want the heat all that much either. I had a butcher cut me the 4 Lb butt. I never got any real info with my egg. someone at where I work has a Large egg. They got a CD, and a booklet with theirs. All I got was a sheet. That told me to use a torque wrench to put the rings on. Lucky enough I have one.
    This is my first egg, and I got rid of all of the rest. I heard this one does it all.
    I live in Duluth, Minnesota
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  • slantback37
    slantback37 Posts: 135
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    If you are asking me where I am from?? I live in Duluth, Minnesota.
    I live in Duluth, Minnesota
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  • onedbguru
    onedbguru Posts: 1,647
    edited May 2015
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    nolabrew said:
     I also made a sauce with mustard, vinegar, coke and some herbs I had laying around and I made some pickled mustard seeds to go with it.  Came out great. 
    http://imgur.com/a/66Ebo
    Welcome to the asylum... Looks good.

    I am just not a fan of vinegar-based sauces. That's not real bbq sauce :) ... Guess that's because I spent too much time in TX and KCMO where they do "real" BBQ ;)
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Ok, can't believe it hasn't come up, but pics or it didn't  happen is the rule.

    well let you slide on our first post, welcome  
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  • YYZegger
    YYZegger Posts: 231
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    Very Nice job, congrats!

    Toronto, Canada  LBGE
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  • blukat
    blukat Posts: 354
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    Welcome to the madness!
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  • Hunter1881
    Hunter1881 Posts: 406
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    Your final product looks great. Off to a good start.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • nolabrew
    nolabrew Posts: 246
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    nolaegghead said:
    @nolabrew Nice job!  Are you in New Orleans?
    Yup. I also brew beer. 
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  • nolabrew
    nolabrew Posts: 246
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    theyolksonyou said:
    Ok, can't believe it hasn't come up, but pics or it didn't  happen is the rule.

    well let you slide on our first post, welcome  
    There's a link with pics at the end. :-)
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  • nolabrew
    nolabrew Posts: 246
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    onedbguru said:
    nolabrew said:
     I also made a sauce with mustard, vinegar, coke and some herbs I had laying around and I made some pickled mustard seeds to go with it.  Came out great. 
    http://imgur.com/a/66Ebo
    Welcome to the asylum... Looks good.

    I am just not a fan of vinegar-based sauces. That's not real bbq sauce :) ... Guess that's because I spent too much time in TX and KCMO where they do "real" BBQ ;)
    We will just have to agree to disagree. I'll keep it vinegary and you can cover yours in ketchup or what ever the hell y'all do up north. :-) 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    nolabrew said:
    nolaegghead said:
    @nolabrew Nice job!  Are you in New Orleans?
    Yup. I also brew beer. 
    Somehow, that makes sense ;)

    I'm in Algiers Point.  We're doing the 2nd annual "brisket camp" on Oct. 17th at Warren's Corner next to the Old Point Bar.  Feel free to come.
    ______________________________________________
    I love lamp..
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  • nolabrew
    nolabrew Posts: 246
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    nolaegghead said:


    I'm in Algiers Point.  We're doing the 2nd annual "brisket camp" on Oct. 17th at Warren's Corner next to the Old Point Bar.  Feel free to come.

    Sounds awesome.  I love Algiers and the OPB. Unfortunately, I can't make brisket camp because I'm doing a beer brewing demonstration for the Deutsches Haus at Oktoberfest that day. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,036
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    nolabrew said:
    nolaegghead said:


    I'm in Algiers Point.  We're doing the 2nd annual "brisket camp" on Oct. 17th at Warren's Corner next to the Old Point Bar.  Feel free to come.

    Sounds awesome.  I love Algiers and the OPB. Unfortunately, I can't make brisket camp because I'm doing a beer brewing demonstration for the Deutsches Haus at Oktoberfest that day. 
    Ok guys.  I see a brisket & brew camp in the near future.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • nolabrew
    nolabrew Posts: 246
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    Ozzie_Isaac said:
    Ok guys.  I see a brisket & brew camp in the near future.
    Yup.  I'd be happy to donate a keg of beer to the cause as well.
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    My bad. My reading comprehension sucks. 
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  • lousubcap
    lousubcap Posts: 32,333
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    Welcome aboard and enjoy the journey.  Strong start right there. 
    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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  • nolaegghead
    nolaegghead Posts: 42,102
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    nolabrew said:
    Ozzie_Isaac said:
    Ok guys.  I see a brisket & brew camp in the near future.
    Yup.  I'd be happy to donate a keg of beer to the cause as well.
    Sweet!  I have a kegerator....maybe you could make the pre-party on Friday...
    ______________________________________________
    I love lamp..
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