Here goes nothing!!!

newegger169 · January 2015

2-8lb Boston butts injected with apple juice onion juice garlic juice an a little dizzy dust, then rubbed with yellow mustard a rubbed down with dizzy dust!!!! Lump an pecan chunks in for the long smoke.

johnkitchens · January 2015

@newegger169 the title of your post is incorrect. It should be Here goes something!!! Something delicious!

apinion · January 2015

I love making the neighbors jealous. :-)

SeahawksEGGHead · January 2015

I love pics of the maiden voyage. Look at that gasket! You're in for a very tasty ride.

tarheelmatt · January 2015

It's going to be a great end my friend I already know! Keep posting progress.

newegger169 · January 2015

Will do!! Pull at 165 an wrap in foil?

tarheelmatt · January 2015

Personally, I am not a fan of wrapping. I let it ride without. Wrapping compromises the bark.

If you're in a time crunch, then wrap, but if not, carry on and don't open the lid until done.

jcaspary · January 2015

Looks like a good start. Skip the wrap if you can. Bark is the best part imho.

newegger169 · January 2015

Ok sounds good!

anton · January 2015

Good start, butts are forgiving, and delicious, get ready for porky goodness.
:-bd

Jeepster47 · January 2015

Hmmm ... since you have two, you could experiment. Foil one and keep the other naked till the end. Stick the thermo in the foiled one since it should finish first ... then transfer it back to the naked butt to finish it. Then you'd know which method you and your family prefer.

SmokinOutBack · January 2015

Good idea Jeepster.

newegger169 · January 2015

Yep I might do Tht or jus let it roll. Already smelling amazing round here

bluebird66 · January 2015

Great looking start.

THEBuckeye · January 2015

You will never pass a BBQ joint again and not think " I make it better"!

nolaegghead · January 2015

I read the thread subject and thought it would be one of those "watch this, but first hold my beer" things.

MadcapMagician · January 2015

That gadket is so....so....virginal

newegger169 · January 2015

Yea second cook. An first was jus some chicken breast so it was used for about an hour

newegger169 · January 2015

Sorry to disappoint nola...... Kinda anticlimactic I guess!! Lol

newegger169 · January 2015

Nolaegghead where do u get ur bge supplies around here?

buzd504 · January 2015

newegger169 said:

Nolaegghead where do u get ur bge supplies around here?

Not Nola, but here too,.,,

Which supplies specifically? I bought my egg and such from Contractor's Discount in Kenner. Great folks.

I get my charcoal mail order from firecraft.com. Beer and meat from Rouse's and Costco, primarily. Occasionally, Restaurant Depot.

nolaegghead · January 2015

I got our large from the same place. Med from craigslist. Sam's, Costco, Restaurant Depot, Rare Cuts, Whole Paycheck, Rousses, Dorgniacs (sp?), the place on Old Metairie Rd. Winn Dixie sucks. Lump from wherever.

buzd504 · January 2015

nolaegghead said:

the place on Old Metairie Rd

Langenstein's. They have a great meat department.

nolaegghead · January 2015

@newegger169 - what part of town you in?

newegger169 · January 2015

mandeville

tz666 · January 2015

buzd504 said:

newegger169 said:

Nolaegghead where do u get ur bge supplies around here?

Not Nola, but here too,.,,

Which supplies specifically? I bought my egg and such from Contractor's Discount in Kenner. Great folks.

isnt that "Kenna-Bra"

nolaegghead · January 2015

Dat is in Kenner, brah

4Runner · January 2015

I read somewhere....maybe here that wrapping with butchers paper helps keep bark good and crusty yet provides the Texas crutch of helping you through the stall. Foil ribs but paper brisket and butts is what I remember. Might have been a Franklin video. Thoughts on foil vs paper.

Good luck with the butts. Nice clean looking table too!

buzd504 · January 2015

I've yet to try paper, but I think it would be better at letting the meat "breathe" more than foil does.

Personally, I don't foil butt, ribs or brisket. I will cover a braise with foil, but that's about it.

pgprescott · January 2015

I don't always wrap, but don't let anyone tell you it's somehow inferior. What it does do is allows you to get the cook done much quicker and far more predictably. This is why comp cooks wrap meats, you can power through the unpredictable stalls and predict the finish times better. If your in no hurry or don't have a party your serving, then not as big a deal. If you have 25 people waiting for butts or brisket to get over a stall that could be hours long, BIG DEAL.

Jeepster47 · January 2015

@newegger169 ... Thirteen and a half hours ... should be close ... how are you doing?

Here goes nothing!!!

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