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Pork butt

Zeiger88Zeiger88 Posts: 132
This is my second pork butt on the egg. The first one I did was on the mini max and ran it 12 hours without adding charcoal but forgot to take pictures of it because I was to drunk. So here is some pictures of my second one. Started out with a 9 pound butt rubbed with mustard then rubbed with meadow creek BBQ rub. Let that sit over night in the fridge. Got up and got the xl going at 275 dome temp with royal oak USA made and a mix of apple and hickory chunks. It ran about 14.5 hours till it hit 195 and the bone was loose so I pulled it of and wrapped it in foil and towels and put it in the cooler till this morning when I sampled it. It turned out great. Sorry the pics are out of order.  
BGE XL June 2017 Flameboss 300 February 2018 Lima, Ohio 

Comments

  • dmchicagodmchicago Posts: 1,056
    Nice butt.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • Looks great....  
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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