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The XL kicked some butts today

So today I cooked some pork butts for a rehearsal dinner for some really good friends of mine that are getting married tomorrow. I put the butts on at 6ish this morning and they were done around 4:30. I cooked them at 275 and smoked them with applewood chunks. I rubbed them down with dizzy pig dizzy dust course the night before. I FTC them for 2hrs before shredding them. I placed it in the yeti and it kept everything hot. They were from Costco and were about 7lbs each. Everything turned out great, and had great compliments from everyone, sorry for no shredded pics, the time cruch to deliverer was crazy! imageimage
Durham, NC

Comments

  • johnkitchens
    johnkitchens Posts: 5,234
    They look very good! I am sure they will be great. 

    Louisville, GA - 2 Large BGE's
  • jmarbs21
    jmarbs21 Posts: 139
    Thanks @johnkitchens! Everything was good!
    Durham, NC
  • QDude
    QDude Posts: 1,066
    They look great.  Just a minor suggestion - any part of the butt that extends past the platesetter should be protected from the heat with aluminum foil.  This will prevent the butts from getting toasted by the direct heat.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

  • R2Egg2Q
    R2Egg2Q Posts: 2,137
    Nice job! Sounds like everyone appreciated your cooking. I typically find it difficult to get pics when serving a crowd of people.
    XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal

    Bay Area, CA
  • JRWhitee
    JRWhitee Posts: 5,678
    Nice looking Butts!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia