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New Egghead, first long cook on XL

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BBQpilot
BBQpilot Posts: 26
in EggHead Forum
HELLO! Long time lurker first time poster. I've been smoking on a Char Griller Acorn for a few years, and finally bit the bullet and purchased my XL BGE. I've done a lot of cooking on it, but Saturday night was my first long smoke. Did a 10.5# bone in butt. It went on at 23:15, and hung out all night at 225. (The Guru has been a lifesaver). Pulled it at 205 degrees after 14.5 hours, let it rest about an hour, and it was incredible! I'm also in the process of building a cedar table for it. 
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  • CharleyR
    CharleyR Posts: 103
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    Looks great, especially for your first long one on the egg.  I'll bey you're glad you finally bit the bullet.  Good luck on your table...we'll want to see pictures when you're done. 
    Large BGE 2013; Mini Max 2015; Adj Rig; DigiQ
    Ample supply of bourbon and cigars!
    Naperville, IL
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  • dldawes1
    dldawes1 Posts: 2,208
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    Awesome!  Welcome to the eggdiction and the madhouse forum !!!

    To me...the pic looks a little dry...was it dry to you?  It looks great, please don't get me wrong...just trying to fish and see if you are 110% satisfied with the results.....I'm sure there are suggestions here on ANY subject that could possibly be imagined.

    Keep posting the protein porn...

    Again, Welcome and jump right in !

    Donnie

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • Jeepster47
    Jeepster47 Posts: 3,827
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    Welcome ... yep, and don't for get to continue to post the food porn.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • XLentEGG
    XLentEGG Posts: 436
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    Your acorn lasted three years ? LOL!
    Welcome !! Pork looks great !!
    More meat please !! :-)
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  • six_egg
    six_egg Posts: 1,110
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    Looks Good. Welcome Aboard.

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • jeponline
    jeponline Posts: 290
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    Looks great! Nice upgrade from the Akorn.
    Large BGE
    Huntsville, AL
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Welcome fellow Buckeye! 
    New Albany, Ohio 

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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Welcome to XL family. Looks good. @dldawes1 beat me to  saying welcome to the Eggdiction, but if you have been on here for a while you understand.  Is that a standard temp gauge for the XL now or did BGE switch to black from the white ones?
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • BBQpilot
    BBQpilot Posts: 26
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    Ladeback69 said:
    Welcome to XL family. Looks good. @dldawes1 beat me to  saying welcome to the Eggdiction, but if you have been on here for a while you understand.  Is that a standard temp gauge for the XL now or did BGE switch to black from the white ones?
    No it's not the standard gauge. It's from Smokeware.com. My neighbor (a fellow Egghead, and XL and LG owner) split a pallet of RO lump and dealer threw them in for us to demo and review!
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  • BBQpilot
    BBQpilot Posts: 26
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    dldawes1 said:
    Awesome!  Welcome to the eggdiction and the madhouse forum !!!

    To me...the pic looks a little dry...was it dry to you?  It looks great, please don't get me wrong...just trying to fish and see if you are 110% satisfied with the results.....I'm sure there are suggestions here on ANY subject that could possibly be imagined.

    Keep posting the protein porn...

    Again, Welcome and jump right in !

    Donnie
    It was right on the edge of being dry...fortunately there were very few leftovers to dry out. 95% happy
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  • lousubcap
    lousubcap Posts: 32,403
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    Welcome aboard and enjoy the journey.  BTW @dldawes1 has a whole lot of eggsperience with multiple butt cooks on one or two XL's so I would go to him with any butt??'s.
    FWIW-
    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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  • dldawes1
    dldawes1 Posts: 2,208
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    BBQpilot....I'm going to take a chance of getting jumped on here.....but I notice you cooked the butt fatside up. There are many folks here who have their methods down pat and they turn out eggcelent products. Me...personally....I cook butts with fatside down. TO ME....it protects the meat from drying out due to bottom heat exposure. I must, at the same time say....I've never cooked one fatside up. 

    I do know that occasionally, the fatside on the bottom will be overcooked and dried out....where directly above it and the rest of the butt will be dripping with juices.

    Just my thoughts on helping you gain your other 5% satisfaction !!!!!!!  I promise, it is achievable !!!!!




    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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