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I too have been eying a XL green egg but I am not sure it is big enough. I currently use a plain ole 24" webber which I love but would like more space to get the whole meal out at once with larger parties. The XL is 24" so its a step up in function but no more square inches.
Smoked some pork this weekend, both ribs and a hunk of meat. I went to 3 stores and the local butcher but couldn't get a shoulder (pork butt) or a picnic, so I opted for a much leaner pork loin (at 3x the price/lb). Delicious, but it needed to be fattier. Next time I'll order in advance from the butcher. I also tried usiing Mesquite this time instead of Hickory. Obviously I'm still experimenting with a lot of things.I also learned another valuable lesson - don't use the same dry rub on the ribs as the pork. The port was delicious, but the ribs were way spicy and hot and peppery. Must be the surface area to meat ratio. Still delicious, and plenty of leftovers for tonight.I don't remember the exact rub ingredients, but it was something like this:1/4 cup ground black pepper1/4 cup Paprikatablespoon Cayenne1/4 cup brown sugar2 tablespoons Kosher saltnot sure what else, but this was the basis for it.Enjoy,Bob
OK, here's some pictures from last weekend's smoke out.
Update: I did take pictures and will post them tonight Based on some suggestions from experienced BBQ'ers here at work, they suggested using the Mesquite for only the first 1.5 hours. The meat takes in 90% of the smoke in the first hour or so. Then, if you want to, you can use a small amount of wood again towards the end of the process. This keeps the Mesquite from being overwhelming. I cooked about 3lbs of pork, so at 1.5 hrs per lb it went for 4.5 hours.
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