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Good day, All

LowandSlowJoe
LowandSlowJoe Posts: 8
in EggHead Forum

I have been lurking in this forum for some time.  I've been impressed with everything I've read and the friendly, supportive tone it has.  It seemed appropriate to introduce myself.

My wife and I are the proud parents of new, Large EGG.  We are cooking many more of our own meals due to health issues.  This, and a co-worker, led to my interest in an EGG.  We purchased an EGG and I am now, as I type this, attempting my first cook--a small (5 pound) Boston Butt.

Thank you for your time and attention.  I wish you well,

Joe

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Comments

  • Canugghead
    Canugghead Posts: 13,721
    edited September 2019
    Welcome and enjoy!

    edit: oh, take lots of photos of the white interior, you won’t see that again!
    canuckland
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  • Lvnthedrm
    Lvnthedrm Posts: 153
    Welcome.
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  • ryantt
    ryantt Posts: 2,558
    Welcome @LowandSlowJoe!! Can’t wait to see pictures of your cook.  Have fun and don’t take things on here to seriously( we can be rambunctious at times).  This group is filled with amazing people who will give you the shirt off their back if you need it.   

    Happy cooking
    Ryan 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • Holepuncher
    Holepuncher Posts: 388
    Jump in and hang on.
    Hendersonville, TN.
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  • bucky925
    bucky925 Posts: 2,053
    Welcome, and I'm also waiting for the pic's.

    The best things in life are not things.  

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  • YukonRon
    YukonRon Posts: 17,261
    Welcome to the forum. Have fun and know that some of the people that post are some of the best chefs around. 

    A tremendous amount of help is always available.

    Have fun.

    The least expensive aspect of owning an egg is the initial purchase.

    Glad to have you.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JethroBodeen
    JethroBodeen Posts: 526
    Welcome aboard!
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  • caliking
    caliking Posts: 19,780
    Welcome aboard, sir! 

    One's first egg cook is a very special event. No doubt it will turn out great.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • theyolksonyou
    theyolksonyou Posts: 18,459

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  • MeTed
    MeTed Posts: 800
    Welcome!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    Welcome, enjoy the journey.  And hide your wallet.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • TN_Egger
    TN_Egger Posts: 1,120
    Bienvenidos!  Where you located?
    Signal Mountain, TN
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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    Welcome aboard!
    Stillwater, MN
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  • lousubcap
    lousubcap Posts: 36,806
    Welcome aboard and enjoy the journey.  As above, have fun. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
    Welcome!
    What is your location?
    BTW:  unofficial rule here is:  "pics or it didn't happen"  =)
    Lrg 2008
    Mini 2009
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  • Botch
    Botch Posts: 17,377
    Welcome Joe.  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • shtgunal3
    shtgunal3 Posts: 6,134
    Welcome. Glad you made it.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Welcome!!  Look forward to seeing your cooks 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • SciAggie
    SciAggie Posts: 6,481
    Welcome! Post up some pics of the finish. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lousubcap
    lousubcap Posts: 36,806
    From one who is about the least talented pic poster here, feel free to participate at whatever level you want.  Trust me when I say my pics are about at the bottom of the barrel regardless of filters; food, clarity, originality, and "who cares" come to mind. 
    The deal is to enjoy your BGE and have fun.  Approach it that way and all will be well in your Q world.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • kl8ton
    kl8ton Posts: 6,423
    Welcome to the BGE forum.  If you listen real careful like, you can hear the Benjamins leaving your bank account. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • gonepostal
    gonepostal Posts: 722
    Welcome! Post pics and feel free to ask questions...tons of help of this site
    Wetumpka, Alabama
    LBGE and MM
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    welcome, have fun!

    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • LowandSlowJoe
    LowandSlowJoe Posts: 8
    edited September 2019

    Goodness, what a warm welcome!  I'm aware of the "pics or it didn't happen rule" but my only camera is an iPhone 4 that's been to hell and back (including one demolished Otter Box).  The pictures it takes are to real photos what a grand mal seizure is to a military dress parade.

    I found my results to be a little bland.  The rub I prepared and used was:

    2 cups brown sugar

    1/4 cup each of:

    Cayenne Pepper

    Dark Chili Powder

    Garlic Powder

    Kosher Salt

    Mustard Powder

    All powders were store-bought so that may have had something to do with it. 

    I used six (6) chunks of pecan and BGE charcoal, convEggtor with a drip pan and the meat was on the original BGE grill. 

    I had trouble getting the temperature DOWN, not up.  I used three (3) firestarter sticks and let the charcoal burn for quite a while.  It was very windy here, so I had the lower vent almost completely closed and the upper vent about 1/4" open.  Even then, my temperature gauge read about 350 throughout most of the cook.  I checked the meat internal temperature and pulled it when it was about 195 or so.  I let it rest for about half an hour and then shredded it

    I'm aware using convEGGtor can dramatically affect the dome-mounted temperature gauge. 

    Any thoughts or suggestions?

    Joe

    PS  I've already decided my next purchase will probably be a remote internal meat temperature probe.  I got tired of getting up, opening the EGG (losing heat and increasing cook time) only to find out the meat still needed "X" degrees to go.



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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    Hey Joe, welcome to the forum!  I had a very similar experience as you when I bought my first BGE ~5 years ago... everyone said that Boston butts we’re forgiving cooks but I still found mine to be subpar. 

    My recommendation - kudos to you for having an instant read thermometer, but toss it to the side for pulled pork, brisket, ribs, etc. The only foolproof way to test for doneness with these items is by feel. If you probe the meat all over with a sharp object and it feels like butter, you’re done. Otherwise, keep rolling. 

    You’ll be surprised by this, but the pork was actually undercooked. 
    DFW - 1 LGBE & Happy to Adopt More...
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  • JethroBodeen
    JethroBodeen Posts: 526
    Starting the egg up for a slow and low needs to be monitored pretty closely. Once you get well past your ideal cook temp, its harder to reel it back in. Next time stay on you dampers to get the egg up to cooking temp and dont let it go too far past that temp...
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  • LowandSlowJoe
    LowandSlowJoe Posts: 8
    edited September 2019

    Thank you, everyone, for the warm welcome and good suggestions.

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  • bradleya123
    bradleya123 Posts: 485
    Welcome Aboard Eggmate!!!  Have fun and egg on!!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • smokingal
    smokingal Posts: 1,025
    Welcome!
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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