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Operation Porkulus

KNolish
KNolish Posts: 8
in EggHead Forum
Might not be of much interest, but I thought I'd share what's on the Egg this evening.

I'm getting set for my son's high school graduation and he requested pulled pork.  So, I've got 25 lbs of port on the large smoking away.

The setup is kind of old-school.  I bought my egg when Andrew was in 1st grade, I think, so I predate a lot of the modern innovations like plate setters.  I'm using fire bricks, splits, to hold up the grate.

Anyway, for what it's worth here's what's going on...
 
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    25 lbs of pork!  That's not boring. Even better, he asked for it!
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  • omigosh
    omigosh Posts: 17
    How long is that going to take?  About two days?

    Irmo, SC  LBGE and MiniMax

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  • QingEsq
    QingEsq Posts: 241
    Good luck with that beautiful massive mound of meat!  

    When did platesetters start?  I just figured that they had been around since the beginning.  What do you use to shield from direct flame?
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • Carolina Q
    Carolina Q Posts: 14,831
    Love it when the kids have a favorite.  :clap: 
    omigosh said:
    How long is that going to take?  About two days?
    Looks like three 8 pounders. Should take 12-16 hours, less if turbo.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • jaydub58
    jaydub58 Posts: 2,167
    Looks Great!  May be a good candidate for turbo temps.
    John in the Willamette Valley of Oregon
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  • KNolish
    KNolish Posts: 8
    After 6 hours temps are at about 150.  I'm expecting a 10-12 hour cook.  It's hard to see, but there's a lasagne pan underneath that does a decent job of blocking the direct heat.  It also catches the fat.  That and the 4 inches of separation between the bottom grate and the grate upon which the butts rest seems to do the trick.  3, 8 pounders is about right.  Some fire bricks under the lasagne pan and things seem to work out.

    If I remember correctly, plate setters were cutting edge when I got the egg, which would be somewhere in 93-95.  At the time, BGE hadn't started carrying them, so the adventuresome were heading to pottery suppliers to obtain them.



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  • Sookie
    Sookie Posts: 335

    Well thank you for pioneering the way!  That's a big hunk o meat!  Congratulations on your son's graduation.

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  • stemc33
    stemc33 Posts: 3,567
    Awesome. Congrats on surviving the HS years. Time to pass that egg on to your son and upsize or downsize depending on your needs. Win-win situation. He gets an awesome graduation gift and you also get rewarded for having endured the journey. 

    Why so few posts? You have great things to contribute. @scmoose had questions about BGE quality. Forget about the lifetime warranty(not really), but sounds like you've got more than your money's worth out of the BGE not to mention the memories. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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