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First butt

Ivanhoe
Ivanhoe Posts: 223
in EggHead Forum
I picked up an 8lber on Friday from one of the local meat markets. I did a pizza cook earlier in the evening so I had to wait for the egg to get back down to a low temp before reloading the egg with lump. Seasoned with Memphis rub and bone sucking rub and peach preserves all over.   (thanks to @YukonRon for his great write up) After getting the egg to 225 dome and holding for about 30 min I put the butt on indirect with an aluminum pan with a small amount of water underneath. Butt was on the adjustable rig on the highest level.  Cook started at 10 P.M. And I waited up til 12 to make sure I was holding temp. I set my alarm for 3 to ck on things and of course dome temp dropped to 150. I removed the AR, stoked the fire and got it back to 225 after 30 min. Temp held fine after this, although I would def change to 250 degrees to begin with to cut the cook time. Finally got to 200 internal temp at the 20 hr mark. The rest of the dinner was homemade fries on our finest paper plates!  And some great Shipyard pumpkin head ale!  Enough talk, here are the pics:

Tulare, CA - Large BGE
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