Stinkonamonkey
Well-Known Member
- Joined
- Jun 30, 2008
- Messages
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Pork butt that is.
We are having a few friends over tonight for some BBQ. Thought you guys might like some pictures.
Last night before bed I got my smoker all set up for the morning. Filled the Big Green Egg up to the top of the firebox with lump charcoal and then put some hickory lumps and chips on top to maintain smoke. I start the fire in the middle using a propane torch and during the cook it slowly burns outward in an expanding circle.
It is an 8 lb boston butt pork shoulder. Rubbed it yesterday afternoon using a good old fashioned BBQ rub consisting largely of brown sugar and paprika, with half a dozen other spices to a lesser degree. Wrapped it in plastic wrap and let it sit in the fridge over night.
Woke up this morning at 4 to put this bad boy on the smoker. First I got the egg up to 250 deg and kept it there for a half hour to heat soak the ceramic dome.
Then put in the pizza stone to keep the heat indirect, and put in the meat.
We are having a few friends over tonight for some BBQ. Thought you guys might like some pictures.
Last night before bed I got my smoker all set up for the morning. Filled the Big Green Egg up to the top of the firebox with lump charcoal and then put some hickory lumps and chips on top to maintain smoke. I start the fire in the middle using a propane torch and during the cook it slowly burns outward in an expanding circle.
It is an 8 lb boston butt pork shoulder. Rubbed it yesterday afternoon using a good old fashioned BBQ rub consisting largely of brown sugar and paprika, with half a dozen other spices to a lesser degree. Wrapped it in plastic wrap and let it sit in the fridge over night.
Woke up this morning at 4 to put this bad boy on the smoker. First I got the egg up to 250 deg and kept it there for a half hour to heat soak the ceramic dome.
Then put in the pizza stone to keep the heat indirect, and put in the meat.