Butts cooking nicely

johnrezz · August 2009

I am very happy to report that my butts are moving along perfectly. I lit my egg last night at about 7:30 set the dome for 225 and never looked back. It is now 12 hours later and the dome is at 210 butts are reporting in at 160 and 172 respectivly. all is well. Living up at 7000 feet I have had a hard time getting the egg to perform this well over long periods of time but I think I have it figured out. This time I packed the egg all the way up to the top with lump of course following the Elder ward method. I lit it with a hand full of lump started in the chiminey. This time I added a ring of aluminium foil between the egg and the top of the ring acting like a seal to make sure all the air was directed through the lump, seems to have worked like a charm..... I will post some shots when I open the egg, BUT NOT SOONER!!!!
J

Smokin Squires · August 2009

Greetings from TN;
we are practicing today for the big event with a 10# butt on an xl egg. will be trying out a new Digiq2 and pit viper fan. I inject the butt and rub with dizy dust course grind.
cook at 250 till internal 195-200
cup of home made apple wine in the drip pan every time i spritz with 4-1 apple juice and apple vinegar.
using left over filtered injection for spritz works for me. smoke early with sapling hickory branch dried for a few mo and soaked in water....

recepe for injection
1 T+ caraway seed
1 T+ dill seed
4 T corn syrup
3 T worstichire sauce
1 T+ reg grind dizy dust
3 Cup apple juice
3/4 Cup apple cider vinegar

roast and grind seeds combine all but the vinegar.
bring to boil, cool, add vinegar,

Sauce
jacks old south hickory
jacks old south vinegar
montgomery inn sauce
worstichire sauce
brown sugar
butter
heat and blend
thin with filtered injection juice or jack to taste and viscosity

sharing secrets today

WoW
driving the crazy bus 16 hrs to flavor town
Tony Flintville TN

johnrezz · August 2009

sounds great,

I go easy, paprika, cyeanne pepper, cumin, salt, pepper.
No spritzing for me, I leave it closed until it is done, moisture is not an issue for me always evident by the way the top looks when it is done.....

I did stur up the lump a little this morning but that is all I do.

Once done I will make a traditional W. NC BBQ. I might play with a few other types since I have about 16# of meat for two adults and 1 five yo.

J

johnrezz · August 2009

Off the egg and put to bed for a few hours.... This was the easiest long smoke I have had yet and there is still plenty of lump left, 17 hours total.....

[img size=150][/img]

Butts cooking nicely

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