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gbreda said:
Northern New England Chapter logging in with a pork butt on the BGE today-generously rubbed and smoked indirect, low/slow with a big chunk of applewood on top of the lump. Meeting convenes at my house around 7PM :cool:
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Before:
 

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Just on
 

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Lid closed with Teresa' pellet hauler in the background :cool:
Once closed, it is has been said "Do not open the lid again! BBQ is like religion, you have to have faith!" :p
 

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jtakeman said:
Thats enough for me, What are you having? ::-) :p
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4 lb butt, makes quite a bit sliced for sammiches. Not good for my diet though :)

Plenty to share !
 
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gbreda said:
Lid closed with Teresa' pellet hauler in the background :cool:
Once closed, it is has been said "Do not open the lid again! BBQ is like religion, you have to have faith!" :p
Click to expand...
How many hrs ?
 
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I see I'm not the only one having issues with posts make the post get error message post again when 1st post went through ;?
 
Yup,... gremlins
 
will711 said:
I see I'm not the only one having issues with posts make the post get error message post again when 1st post went through ;?
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Im having issues with this too. Saying the server didn't respond in time?
 
It's webbie and crew fooling with the system or something between you and the server.

All that fancy javascript ajax stuff having a case of the poops me thinks.
 
Shaw520 said:
How many hrs ?
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2 hrs per pound. Start out with a dome temp of about 225 until the meat stabilizes around 175-185 deg. That increase the temp of the egg until meat is 195-200.

Right now it is chugging along with a dome temp or 195, grate temp is 208 (gotta bump that up a touch) and meat is at 154.

2 required tools IMHO

Best friend of BBQ Smoking: receiver is sitting on the end table next to me and letting me know to bump up the temp
http://www.amazon.com/gp/product/B004IMA718/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1

Very good meat thermometer for accurate meat temp that wont break the bank:
http://www.amazon.com/gp/product/B002GE9S8I/ref=oh_details_o03_s00_i00?ie=UTF8&psc=1

And in Elder Ward's own words:

"By the way, after you put the meat into Mr. Egg, and close the lid.....LEAVE IT SHUT STUPID until the meat reaches 200°. Barbeque
will not cook by you looking at it. This is like religion, you will just have to trust that it is so. I'm only hard on you because I love you, and it is for your own good." :)
 
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