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Hey, feel free to bring me some of those sides! 😍

Yeah, ideally I keep BGE under 250 on butts, but then again I don't normally smoke two 9 pounders. Running at 225 seems to be the standard "expert" recommendation, but I'll give the 275-300 range a shot right off the bat next time. (Normally, I like to have extra time to tinker with the Egg and...

Thanks everyone! I think having 20lbs of BBQ to deal with is a good problem to have! :) Happy New Year! (it's probably time to change my signature, after ten years)

Drying them out is definitely a concern... It occurs to me that one option would be to heat one and not the other and then shred/mix them...

Yep - very loosely wrapped in butcher paper and foil after they cooled down a smidge

Put two 9+ lb butts on the BGE yesterday and they went for 13 hours before I got tired of it and took them off. They were at 225, then 250, then 275 as I tried to get them to hit 203... They hit 180 - 190 depending on which Meater probe you were looking at. Question is: do I just shred today as...

"Sunset over The George" HAHA! That caption cracked me up! Nice work - amazing photos and looked quite a delicious cook, too!!

Nice looking pork!!

Welcome from Cola! This forum is fantastic for suggestions and assistance!

Haha! Well, the shredded cheddar makes the steamed broccoli okay :D

So, I'm continuing my journey on figuring out what the heck I'm doing. Here's my attempt at a reverse sear with a (DELICIOUS AND GRAIN FED, NO HORMONES FROM EARTH FARE AND SO TASTY) rib-eye... (All caps indicate wasn't cheap haha) I followed some ideas from here and from the book Meathead. I...

Thanks everybody! In my zeal, I also did some brined chicken breasts and some mac'n'cheese. Now that the grill is "seasoned" I can try some ribeyes!! :) (And, yeah, the dog seems quite interested whenever the cooking on the deck starts up)

So this past Saturday was GORGEOUS in SC, and having splurged recently on a Medium Big Green Egg, I felt compelled to smoke these Boston Butts. Nothing really new here. I did not brine them. Rinsed them and patted dry. I put French's Mustard and Lawry's on one. I put Lawry's and some Walmart...

HA! No worries at all! I was raised in Tennessee, so my accent is a bit different that everyone else around here. As far as I can tell, some folks like the Southern Accent and some don't. Of course, on television and in the movies, it's typically used to portray dumb-assery so it's a bit of a...

@N4YNU, I only at-tagged @daRicksta out of habit from Facebook. :)

Thanks! Yeah, I have done wings, chicken breasts, Drunken Chicken, a ham and a couple of Boston Butts. What made me crazy about the pork shoulder was feeding wood through the incredibly ineffective Cajun door for a bazillion hours   So, I'm checking out the pellet thing ASAP. :) And, yeah, I...

I haven't since I did the "Drunken Chickens" (See: http://www.smokingmeatforums.com/t/249760/drunken-chicken-aka-beer-can-chicken-first-time) Been out of town a bunch on the "last hoorah" before school started. I'm thinking it'll be football season soon (GO TIGERS!!) and can't wait to enjoy...

HAHA! Y'all are so awesome! I've been reading the (ahem... nerdy guy) posts but I missed the initial ones about potential thread-jacking. I have gotten lots of fantastic responses to my initial question, so I'm good w y'all using this to communicate otherwise. Thanks for the...

Looking forward to the pics! :)

Well, there's a part of me that likes puttering around all day on Saturday, adding wood chips, but the way the Cajun is built makes it irritating. However, there would also be a part of me that would like to do a brisket without staying up all night :)  I guess the beauty of the AMNPS is that i...