The XL and I got a workout

TexasCurt

My young family (3 kids in elementary school) is always on the go during the week.  So on Sundays I cook A LOT of meat for us to use for lunches and dinners throughout the upcoming week.  I did this before I got the Egg, but now it is so much easier, especially when I can turn on the Flame Boss and just let it run nonstop.  

I got pork butt on sale at my local HEB for $1.44/lb last week and planned on cooking it overnight Saturday night.  A friend called and asked if he could bring his as well, so I ended up doing two 8.5 lb butts starting at 9pm.

I rubbed them both with Meat Church Honey Hog.  It was my first time using this and I really liked it.  




They cooked for 10.5 hours at 235 to an internal temp of 195.  I then wrapped in foil, towel, and put them in a cooler.  I have found the quality of the cooler, especially in our warm climate, has little impact on the hold time.   I have an old beater Igloo that I found on the side of the road.  I just leave it out in the sun next to the grill once I put the meat inside, and it will hold 180 degrees or more for 5-6 hours.  This morning I preheated the cooler with a coffee cup full of boiling water since the outside temp was in the 70's.  





I misted a few times during the cook with apple cider vinegar, but couldn't really tell that it made any difference over my usual cooks (no misting).  The pork pulled very easily and was very moist and flavorful.  






I cooked some green beans in bacon, salt, and black pepper, and also made some simple Texmati rice with chicken broth (no water) and butter.   Sauce was Lillie's Q "Smoky", which I recently discovered and really enjoy.  






After the pork butt came off this morning I put on an elk roast which had been in the freezer for quite a while, rubbed with Meat Church Season All and covered with a few strips of bacon.   We will eat this for another meal this week.  








After THAT was done, I sliced some venison backstrap into approx 1-1/2" pieces, dusted with with Meat Church Season All, wrapped each one in 1/2 slice of bacon, inserted a toothpick to hold them together, and smoked them for 45 minutes.  The last 15 minutes I put them on the edge of the grate over the top of the gap around the plate setter.  That way they'd get some direct heat and the bacon would crisp up a little.  




These were a big hit with the family!  I doubt that many people could tell the difference between these and a beef tenderloin.  They were a perfect medium doneness in the center.  








The last thing I did was smoke a few chicken breasts and thighs.  I dusted them with Stubbs chicken rub.   





Overall, the Egg ran for 19 hours non stop.  The Flame Boss 200 held a steady 235 pretty much the entire time.  I have experimented with a few temps and I have found that my XL is very stable at 235.  

Brisket_Fanatic

Looked pretty dang good!

pescadorzih

Nice cooks. Venison was cooked perfect for me. How did the roast turn out?
I try to do the same thing on Sundays, especially when on overtime.

TexasCurt

The elk roast is for another night this week.  We shall see!

Dyal_SC

Looks terrific!  Especially the sliced backstrap!  

bgebrent

Looks delicious!!  Strong work there brother!