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First Big Cook

Cooper772Cooper772 Posts: 13
So this is what I have been up to today. This is my third time doing pork butt, but first time doing more then one. These are for a party my fire dept. is having on Thursday, I'm guessing somewhere around 25 lbs.  right now im at the 12 hr mark, and the egg has been doing great. I set the remote up to let me know when the pit temp gets below 215 and above 260. so far its been staying 220's to 240's with no effort from me. The back butt is injected with Chris Lilly's world championship pork shoulder injection. I have never injected one before so this will be a good test of how much difference it makes (if any). Fist pick is around 8 a.m. when i put them on, second is around 2 p.m food temp. was about 151 at that time. Just checked them and sprayed them with apple juice at the 12 hr mark, and temp was 179 (sorry no pic, but ill take a pic as they come off) survived the stall, which is not that scary since I know what to expect from all the post I have read on here and form now doing a couple. Currently the meat is at 182, getting close!!! Oh yeah, it smells AWESOME!!!


  • CookinbobCookinbob Posts: 1,690
    Lookin good! Be sure to post a finished pic. What sauce will you use?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • I will be sure to post pics. I will try to tonight but might have to wait until tomorrow our thursday. Probably will use Sweet Baby Ray's. Also forgot to mention before I used Apple and Hickory wood.   Temp. is at 184 now. Getting close.

  • Just pulled the last one off. roughly 15 hrs. cook time. In the cooler now for about an hour then ill pull. Pics to come.
  • Sorry I'm just now getting around to posting the pics. Meat turned out great, everyone commented on how good it was. One thing in noticed was, the one that I injected didn't taste any different, other then it didn't seem to have as much of a smokey flavor as the other two.
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