



I've had my Egg for about 6mos now, but I had yet to do a pork butt. I decided to do one during the first snow of the season here in the Ocean State. I wish I hadn't waited so long - it was awesome. I mixed a quick rub, heavy on the maple sugar and liberally seasoned the small butt (about 3.5lbs). It ended up taking about 7.5hrs at 250 to get it up to 195. I was surprised it took so long, but man was it worth it! And my Weber turned Egg table was a great rack for my HeaterMeter...