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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...