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First about the bark – YES it was WONDERFUL! And it was what I call the chef’s reward! :laugh: I used a home made rub recipe that Pat and I have enjoyed for years – it’s not my recipe, but one I’ve modified to our liking over the last 12 years. I also use the (pssssssssst hush hush hush trick of yellow mustard smeared on the raw butt to bind the rub)
Then with the BGE I used lump charcoal of course and then for smoke I used hickory chunks scattered throughout the lump to catch on fire and smoke over the many hours, plus 3 handfuls of apple chips to get the smoking kick started after stabilizing my egg at 225° and putting the butt on.
As for holding a steady temp here in IL let alone in AZ or AL or RI – that’s one of the many advantages of a ceramic cooker – it retains and levels out the heat. This cook of 21 hours was without refilling the lump – I’ve gone as long as 28 hours on the same single load and then still had enough fire power leftover to cook hamburger.
I don’t want to sound like a bge sales person since I’m not, but with 4 of them sitting on my deck for the past 12 years you might say I am a believer! :laugh: