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Egg HOT all weekend...
CheeseheadinAZ
Posts: 315
I feel like I had smoke cologne on for 3 days. Brats Friday. My best pork butts so far with a very simple rub and wrapped in butcher paper as soon as the fat cap cracked. Pulled off the egg at 202.
Saturday I feel like I nailed the Brisket..
Currently working on my first short ribs...cook about 10 hours at 250 to a reach a temp of 200.
May need to eat a few salads this week to make up for the meat marathon! 
Hope everyone is enjoying the long weekend and a big thanks out to all those who have served!
Comments
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You sure it's not MeatheadinAZ)
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Yes HDumputyEsq...after this weekend I feel like that name may be appropriate. Made a lot of people happy with the BBQ.
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No offense.. but even if you don't use your egg.. any egg in AZ will be hot, especially this time of year. LOL
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How to win friends and influence people!!My family was spread out this weekend so I just did some beef ribs for me and 'er indoors.Next weekend we have a crowd - time for butts and burgers.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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@BYS1981 Yes...less fuel needed in the summer haha.
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@HDumptyEsq How to win friends and influence people...don't need to read the book...just buy an egg.
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@CheeseheadinAZ - Yo Eric...care to explain....."and wrapped in butcher paper as soon as the fat cap cracked".Re-gasketing the USA one yard at a time
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Sure Ron. Local owner of one of the best BBQ joints (Little Miss BBQ) in Phoenix gave me a few tips I thought I'd try. Prior to BBQ joint he was an egg distributor and also competed with the egg. He said cook with fat side up. As soon as you see it split then wrap with butcher paper. He also wraps his briskets with butcher paper.
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Ok I will bite...doesn't butchers's paper burn? Why would burning paper be better than foil...?Re-gasketing the USA one yard at a time
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Ron I know what you mean. Sounds odd. But if you watch Aaron feanklin's YouTube on brisket you'll see him wrapping with butcher paper as well. I've used it on both the butt and brisket and works great. Some of my best results.
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Final entre of the weekend. Short ribs came out great!
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That is one good looking weekend, nice cooks, nice pics! Well doneLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/
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