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I have been smoking pork for a long time but finally got an egg and did it right! It was a 7# butt and I put my own rub for an overnight and then put a nice layer on the fat cap before putting in the egg. Had it in for just shy of 9 hours and it came out perfectly. Great smoke ring, almost all the fat rendered out. Hit the stall at 180 for about 2 hours after about 6 hours on the egg. Took it off and let it sit for an hour wrapped in a cooler. Made both a vinegar based and a sweet based sauce and really didn't need either - this pig tasted GOOD!
Had my temps kind of all over the place (235 - 290) but held it around 260 for the most part. Had to practice a slow cook as I am having 50 people over for brisket and a hootenanny in 3 weeks. After this I think I'm ready! I think it would have turned out a bit better with a few drams of brown liquor but really paid attention for this first low and slow - next time. . .
Glass half full vs glass half empty - either way we need to open another bottle!
Big and Mini Eggs, Weber Kettle, Weber Genesis 330In heaven all the interesting people are missing. - Friedrich Nietzsche