Recipe Swap?
I got my BGE in trade for a couch. More specifically, my wife could never understand why I "needed" one, even after many educational discussions and my pointing repeatedly to a friend's egg with the best puppy-eyes I could conjure up. Then one day she "needed" a new couch, something was wrong with the color of the old one. Anyway, I seized the opportunity and agreed so long as I got the egg, done deal.
Fast-forward, now she is the one requesting stuff to be egged and touting it to company. Go figger.
Back to recipes: I like to brine a pork butt shoulder for about a day in an ice chest and then let it come to room temperature, dry it off, coat with a good dry rub and let it sit and sweat for a few hours. Next plunk it on the egg above a plate-setter (a ceramic disk 3" below the grill that blocks the meat from the direct heat) and set the egg to idle along at about 200 degrees. Using an add-on fan/temperature control makes it easier but you can accomplish it without one with some practice.
Add a little wood for smoke flavor at the very beginning then just let it sit until the internal temperature reaches 135, which takes about 8 - 10 hours for me at sea-level for a 20# butt. The target for pulled pork is to hit 165 degrees internal temperature but this can take so long it will dry out the meat. I mop occasionally with a little apple sauce but avoid typical BBQ sauces because the sugars will burn and become bitter. The final trick, once it reaches 135, is to wrap the butt tightly in foil and put it back on, it usually zips up to 165 pretty quickly after this and presto, the connecting tissues break down and you have pulled pork! Awesome with a good spicy sauce.
A side benefit to the BGE is that a 12 - 16 hour low-temp smoke only consumes about 4# of lump charcoal.
I would love to get some suggestions for how to improve upon this.
This thread reminded me that the egg deserves a better nest, something else to add to my project list for the summer.
