We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Did this a couple weeks back with a bigass 14 pound butt. Cut it in 2 pieces, seasoned and on the BGE at 225-240 for around 7 hrs I think. Pulled them to rest for an hour or so in the foil/towel/cooler setup. Literally fell apart when I stuck the forks in to shred. Good luck!