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Boston Butt and Pork shoulder on the Large

RichDTLC
RichDTLC Posts: 56
edited November -0001 in EggHead Forum
Started my first overnight cook on the Large since I got it last winter. Put a 9 lb pork shoulder rubbed with Coarse Dizzy Dust on the large about 8 pm, dome temp approx 260. Put the 5.25 lb BB on at 11:30 pm rubbed with Dizzy Dust. Temps are holding around 250-260 right now. Loaded it half way up the fire ring with BGE lump, and spread some apple chips on top after I got the fire going. Cooking indirect.
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Comments

  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    RichDTLC,[p]I'm right there with you, Rich. Just got everything loaded out...about 15 lbs worth of pork but from Sam's. One of them is smaller than the other, but I'm estimating a cook time of about 14-15 hrs on this one.[p]DigiQ II is also on my list of things to get, but I wanted to make sure that I have learned how to do the low-n-slow cooks without it first.[p]I'm just trying to thaw out now :)[p]-Mike[p]
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  • thirdeye
    thirdeye Posts: 7,428
    RichDTLC,[p]Looks like you are in for a good pig pickin'.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • RichDTLC
    RichDTLC Posts: 56
    At 8 am the BB is now at 163 internal. It is spitting some snow pellets here now. Here they so far. DSC01826.jpg
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