Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Ist Butt Cook

BamaBackdraftBamaBackdraft Posts: 318
edited November -1 in EggHead Forum
Wish me luck! :whistle: Trying my first low and slow on the BGE. Read and studied TNW and past post and think I'm ready to take it to the next level. :ermm: Got two butts one at 5 3/4 lb and the other at 7 1/2 lb.

DeepdishPizza001.jpg

Rubbed the big one with Rendevous Famous Seasoning and the little with Corky's Dry Rub(Thanks to my daughter in Memphis). Added Turbinado Sugar to both and rubbed them in real good. Rubbed in some honey mustard and added more rub to it afterwards

DeepdishPizza002-2.jpg

Put it on the smoke at 12:45pm.

DeepdishPizza003-2.jpg

Shut it down and put on the rain cap. Supposed to get nasty down here in LA(Lower Alabama) later.

DeepdishPizza004-2.jpg

Maverick is holding steady at 221 grill temp.

As you can tell by my timing I was scared to do an all nighter. Wait! 13 lbs of meat X 2 hours per pound :sick: Going to be an late nighter for sure! :whistle: In Laws :angry: :whistle: coming in tomorrow and wife wanted to have it ready for lunch. When it gets ready sometime this morning how long can I keep it foiled in an cooler?
Any advise will be much appreciated

Comments

Sign In or Register to comment.