Big Green Egg Grill (2 Viewers)

[Dinsy Ejotuz]

Just got my smoker a couple years ago, so when I fire up my egg (Akorn) and lock the temp in at 230 straight out of the gate it still feels like I invented electricity or something.

(LOOK AT ME: I CAN CONTROL MY HEAT)

ETA: after messing around a lot with complicated rubs and ordered stuff, settled on 3:3:1 kosher salt, coarse ground pepper and granulated garlic (not powder or salt).

 

[Cowboysfan8]

ETA: after messing around a lot with complicated rubs and ordered stuff, settled on 3:3:1 kosher salt, coarse ground pepper and granulated garlic (not powder or salt).

For what, everything?

 

[jwb]

bumpity bump.... up early this morning because I'm doing a 9lb pork shoulder overnight. Just using a grillmates bbq rub and adding some brown sugar.

Got the grill going around 7:30pm last night and it took an hour to get it stable at around 230 degrees. Put the shoulder on about 8:30, went to bed at midnight with the grill around 235. I increased air just a hair before going in as it was going to get colder. I woke up at 6:30, grill was around 255, and the shoulder was into the stall at 165. Wrapped it, increased temp a bit (sitting at 285 now) - shoulder is now 170. Another hour or three should do it.

About 15 years into egg ownership. Easily one of the best purchases I have ever made. Love this thing.