New L Egg, New Table

WillieC422 · May 2016

A photo of my first Egg in the table I built. Looking forward using it this weekend. Thinking about going with a pork shoulder. Any tips for a first timer?

bhedges1987 · May 2016

Nice setup. Pork is a good first cook. Get a small fire going, close vents to just barely open about 1/2" on the bottom and 1/8" on the top and let it go!

YukonRon · May 2016

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

THEBuckeye · May 2016

Nice

I like the rounded sides. Don't see that much on egg tables.

You can "low and slow" or "turbo". Both methods work. "Turbo" is faster. You can search the methods.

Either way, most will agree no matter the rub or brine or smoke you want the butt to reach 190-195 degrees. It will "probe like buttah" at that temp and the bone will be easily pulled out. Everything else is personal taste. It's hard to screw up a butt cook so no stress required.

If you don't have "Bear Claws", buy some!

Have beverages of choice on hand, have fun and prepare to make your neighbors jealous.

Photo Egg · May 2016

Great work on the table.
Would still like to see a spacer of some kind between the Egg and stone for an air gap. Heat will transfer from the BGE base through the stone into wood.
I'm sure other will chime in with burnt table photos soon.

WillieC422 · May 2016

Thanks for the compliments and tips. Full discloser I got the design for the table from this site. http://www.scottmoore.net/projects/egg/

RAC · May 2016

Very nice! Welcome

Biggreenpharmacist · May 2016

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

Still havent tried that on a butt. You put the peach preserves on for the entire cook?

nhk19 · May 2016

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

Jstroke · May 2016

Well done sir.

YukonRon · May 2016

Biggreenpharmacist said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

Still havent tried that on a butt. You put the peach preserves on for the entire cook?

Right after the rub has had time to stabilize, and for the entire cook.

YukonRon · May 2016

nhk19 said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

The brine I use is made of 3 Qts. of purified water, 12 ounces (weight) pickling salt, 8 ounces (liquid) of molasses. I pour these ingredients into a 12 Qt. (3 gallon) container, and with a standard size whisk, I mix all the ingredients together until dissolved into the water.

I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.

Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.

I do a "wet" brine for 24 hours.

bgebrent · May 2016

@YukonRon gives you sage advice. This is my preferred method as well. Welcome and have fun!

YukonRon · May 2016

Just one more thing if you choose to do the peach preserve thing; any remaining peach preserves left in the jar, mix it in with some of the BBQ sauce, if you use it.

YukonRon · May 2016

bgebrent said:

@YukonRon gives you sage advice. This is my preferred method as well. Welcome and have fun!

@bgebrent You turned me on to this method a very long time ago, and it has been my go to since! It is the best I have EVER used. Takes the cook, especially low and slows, to an entirely different level.

bgebrent · May 2016

YukonRon said:

bgebrent said:

@YukonRon gives you sage advice. This is my preferred method as well. Welcome and have fun!

@bgebrent You turned me on to this method a very long time ago, and it has been my go to since! It is the best I have EVER used. Takes the cook, especially low and slows, to an entirely different level.

Then the next level is peach preserves! You turned us all onto that brother, ridiculous good.

nhk19 · May 2016

YukonRon said:

nhk19 said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

The brine I use is made of 3 Qts. of purified water, 12 ounces (weight) pickling salt, 8 ounces (liquid) of molasses. I pour these ingredients into a 12 Qt. (3 gallon) container, and with a standard size whisk, I mix all the ingredients together until dissolved into the water.

I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.

Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.

I do a "wet" brine for 24 hours.

Thank you so much! Hate to be a copy cat but also ,,,,why reinvent the wheel. I will give a try Memorial Day weekend. Will include your peach preserve advice too! This sounds delicious. Appreciated!

YukonRon · May 2016

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

The brine I use is made of 3 Qts. of purified water, 12 ounces (weight) pickling salt, 8 ounces (liquid) of molasses. I pour these ingredients into a 12 Qt. (3 gallon) container, and with a standard size whisk, I mix all the ingredients together until dissolved into the water.

I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.

Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.

I do a "wet" brine for 24 hours.

Thank you so much! Hate to be a copy cat but also ,,,,why reinvent the wheel. I will give a try Memorial Day weekend. Will include your peach preserve advice too! This sounds delicious. Appreciated!

I get most of my ideas from here and put a different spin on it. I am hoping others will do the same. It tastes great, but I am absolutely positive this can be made better by the chefs in this forum. Maybe they share their better way with me.
Call me if you need help.

bgebrent · May 2016

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

The brine I use is made of 3 Qts. of purified water, 12 ounces (weight) pickling salt, 8 ounces (liquid) of molasses. I pour these ingredients into a 12 Qt. (3 gallon) container, and with a standard size whisk, I mix all the ingredients together until dissolved into the water.

I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.

Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.

I do a "wet" brine for 24 hours.

Thank you so much! Hate to be a copy cat but also ,,,,why reinvent the wheel. I will give a try Memorial Day weekend. Will include your peach preserve advice too! This sounds delicious. Appreciated!

That's what the forum's for. Best form of flattery. You'll be very happy with this approach brother!

nhk19 · May 2016

YukonRon said:

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

The brine I use is made of 3 Qts. of purified water, 12 ounces (weight) pickling salt, 8 ounces (liquid) of molasses. I pour these ingredients into a 12 Qt. (3 gallon) container, and with a standard size whisk, I mix all the ingredients together until dissolved into the water.

I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.

Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.

I do a "wet" brine for 24 hours.

Thank you so much! Hate to be a copy cat but also ,,,,why reinvent the wheel. I will give a try Memorial Day weekend. Will include your peach preserve advice too! This sounds delicious. Appreciated!

I get most of my ideas from here and put a different spin on it. I am hoping others will do the same. It tastes great, but I am absolutely positive this can be made better by the chefs in this forum. Maybe they share their better way with me.
Call me if you need help.

Ok. Thanks. One last question & sorry for being a newbie, Above you said you put the preserve on after the rub has stabilized. Is that like putting the rub on and then back in fridge for a couple hours until the meat has absorbed the rub and will not be diluted & washed away with the preserve? Or are we talking a longer process.

nhk19 · May 2016

bgebrent said:

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

The brine I use is made of 3 Qts. of purified water, 12 ounces (weight) pickling salt, 8 ounces (liquid) of molasses. I pour these ingredients into a 12 Qt. (3 gallon) container, and with a standard size whisk, I mix all the ingredients together until dissolved into the water.

I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.

Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.

I do a "wet" brine for 24 hours.

Thank you so much! Hate to be a copy cat but also ,,,,why reinvent the wheel. I will give a try Memorial Day weekend. Will include your peach preserve advice too! This sounds delicious. Appreciated!

That's what the forum's for. Best form of flattery. You'll be very happy with this approach brother!

Thanks! This forum is great. Everyone goes out of their way to be helpful. Until I get up to speed on this stuff I'm going to be broke cause I owe a lot of you all a beer.

YukonRon · May 2016

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

The brine I use is made of 3 Qts. of purified water, 12 ounces (weight) pickling salt, 8 ounces (liquid) of molasses. I pour these ingredients into a 12 Qt. (3 gallon) container, and with a standard size whisk, I mix all the ingredients together until dissolved into the water.

I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.

Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.

I do a "wet" brine for 24 hours.

Thank you so much! Hate to be a copy cat but also ,,,,why reinvent the wheel. I will give a try Memorial Day weekend. Will include your peach preserve advice too! This sounds delicious. Appreciated!

I get most of my ideas from here and put a different spin on it. I am hoping others will do the same. It tastes great, but I am absolutely positive this can be made better by the chefs in this forum. Maybe they share their better way with me.
Call me if you need help.

Ok. Thanks. One last question & sorry for being a newbie, Above you said you put the preserve on after the rub has stabilized. Is that like putting the rub on and then back in fridge for a couple hours until the meat has absorbed the rub and will not be diluted & washed away with the preserve? Or are we talking a longer process.

Sorry for the confusion. When the meat has pretty much absorbed the rub. I have done some tests with this stage, I did a 24 hour wait with the rub in the fridge prior to the preserves and there was a difference. If you have the time and the space, you may wish to try it. If not, no biggie. It will still be delicious.

nhk19 · May 2016

YukonRon said:

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

The brine I use is made of 3 Qts. of purified water, 12 ounces (weight) pickling salt, 8 ounces (liquid) of molasses. I pour these ingredients into a 12 Qt. (3 gallon) container, and with a standard size whisk, I mix all the ingredients together until dissolved into the water.

I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.

Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.

I do a "wet" brine for 24 hours.

Thank you so much! Hate to be a copy cat but also ,,,,why reinvent the wheel. I will give a try Memorial Day weekend. Will include your peach preserve advice too! This sounds delicious. Appreciated!

I get most of my ideas from here and put a different spin on it. I am hoping others will do the same. It tastes great, but I am absolutely positive this can be made better by the chefs in this forum. Maybe they share their better way with me.
Call me if you need help.

Ok. Thanks. One last question & sorry for being a newbie, Above you said you put the preserve on after the rub has stabilized. Is that like putting the rub on and then back in fridge for a couple hours until the meat has absorbed the rub and will not be diluted & washed away with the preserve? Or are we talking a longer process.

Sorry for the confusion. When the meat has pretty much absorbed the rub. I have done some tests with this stage, I did a 24 hour wait with the rub in the fridge prior to the preserves and there was a difference. If you have the time and the space, you may wish to try it. If not, no biggie. It will still be delicious.

Perfect! I may have to drink more beverages & make room in my garage fridge but I'll do it for 24 hrs. Thanks again!

YukonRon · May 2016

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

nhk19 said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

May I ask what your brine for pork consists of?

The brine I use is made of 3 Qts. of purified water, 12 ounces (weight) pickling salt, 8 ounces (liquid) of molasses. I pour these ingredients into a 12 Qt. (3 gallon) container, and with a standard size whisk, I mix all the ingredients together until dissolved into the water.

I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.

Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.

I do a "wet" brine for 24 hours.

Thank you so much! Hate to be a copy cat but also ,,,,why reinvent the wheel. I will give a try Memorial Day weekend. Will include your peach preserve advice too! This sounds delicious. Appreciated!

I get most of my ideas from here and put a different spin on it. I am hoping others will do the same. It tastes great, but I am absolutely positive this can be made better by the chefs in this forum. Maybe they share their better way with me.
Call me if you need help.

Ok. Thanks. One last question & sorry for being a newbie, Above you said you put the preserve on after the rub has stabilized. Is that like putting the rub on and then back in fridge for a couple hours until the meat has absorbed the rub and will not be diluted & washed away with the preserve? Or are we talking a longer process.

Sorry for the confusion. When the meat has pretty much absorbed the rub. I have done some tests with this stage, I did a 24 hour wait with the rub in the fridge prior to the preserves and there was a difference. If you have the time and the space, you may wish to try it. If not, no biggie. It will still be delicious.

Perfect! I may have to drink more beverages & make room in my garage fridge but I'll do it for 24 hrs. Thanks again!

Brother that is what we are all about here.

logchief · May 2016

Plans or no plans looks like nice work on the table. Very few I've ever seen get the table done before burning up that egg, that's some will power.

Looking forward to pics of some of your pics.

GoooDawgs · May 2016

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

Do you have any pictures of the shoulders with peach preserves on them? I'm putting 3 on later tonight for a party tomorrow and will definitely try this method...

YukonRon · May 2016

GoooDawgs said:

YukonRon said:

Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.

Do you have any pictures of the shoulders with peach preserves on them? I'm putting 3 on later tonight for a party tomorrow and will definitely try this method...

I do at home. I am at the doctor's office right now. Typically you need a pizza peel to remove it from the rack, as it actually falls apart by the end of the cook. I will try to send an image to you or look for my previous posts.
http://eggheadforum.com/discussion/1190035/peach-butt-time-again-pic-heavy#latest

New L Egg, New Table

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