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Date Posted: 16:19:30 01/31/02 Thu
Author: BBQfan1
Author Host/IP: spider-mtc-tf054.proxy.aol.com / 64.12.103.44
Subject: Freezin my Butt off

Don't you just hate when folks get all cutesy with subject lines dealing with pork butt? LOL
Picked a fine day to throw a butt roast on the Egg! The freezing 'snain' was running almost sideways across the deck when I sparked 'er up about 8:30. Took a good half hour to get things even semi-stabalized. Gave me time to soak wood chunks (1 apple, 1 pecan), inject and rub the pork roast and get it on a roasting rack over a drip pan. It's been a battle all day to keep temp where I want (250 is ideal in my mind). With top cap on and open it goes to 200-210, with it tilted semi-off temp goes to 300! Been alternating between the two; averaging 250 I guess. Anyway, just wrapped it in foil to boost the internal temp; it's only 170 after 7 hours (this is a meager 4 lb roast!). When I pulled it to wrap it, it was smelling mighty fine! Using rub from Basso regular Shake that Nature Boy from Egg forum sent me. Smells/tastes nice! Nothing more rewarding than a nice bbq'd dinner on a blustry winter night! Tomorrow is chili day in preparation for SuperBowl Sunday! Anyone else brave the elements today? (I know Mop is having Birthday pizza and the Egg is defintely out of the question for THAT meal! LOL)
Qfan

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