We were visited by our friends from Long Island so we decided to have some fun.
Follow the pictures for a smoking of a full sized port butt. My first time trying something this large.
The rub was my standard that I use on pork. The recipe has been posted previously.
The night before I seasoned in and wrapped it up in plastic wrap.
It was about 6am when I went outside to start the BGE.
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Used a mix of apple and cherry wood chunks.
Its looking pretty good already and it hasn’t even started.
Almost forgot the injection. Good think I remembered.
A few hours in and its starting to look good.
Skip ahead of few hours and the Resin has been broken out. Love that stuff.
In an effort to be heat efficient, I surrounded the butt with potatoes and roasted garlic.
The final result was delicious. It was delicious.
The smoke has started.
Another shot at the beginning.
At the start of hour 2, I added some butter. Earlier than I did during the last time.
At the end of hour 3.
I wrapped them in foil for hour 4 and added tangerine juice. That was the only citrus I had in the house.
We were getting hungry so I threw on some quesadillas.
We added broccoli and potatoes to the meal.
Not everyone wanted sauce this time so I added some 
The finished product. Yum!
2 chickens after the marinade was added.
My equipment for the evening.
Just after everything was loaded onto the egg.
About 1.5 hours later and after 1 additional basting.
Time to eat.
Shot from afar.
Everything brought inside.
Closeup of a potato. So good.
