Weekend Cooks and Question

[Guest]

The cooler weather always puts me in the mood to cook outdoors. We had the inlaws over last night. I cooked a pork/chicken/sausage jambalaya.

I threw 4lb butt on the kettle around 1pm. I'm cooking her hot (280-300) and hope to have her ready for 7.

While I was getting the pit dialed in for the butt I was eating pecans (my trees started dropping last week). This got me thinking... Anyone ever try smoking with pecan shells?

 

[thesemicullen]

Yup. Pretty much just like pecan wood. Need a good bit of it for a decent length smoke.

 

[Guest]

^ Thanks. I may give them a shot foiled like chips.

Foiled the butt around 3pm. I plan to take it to 190F at 300. Then, cut the pit temp back to 225 ish and let her slowly come to 200 before testing for tenderness.

I'm hoping the extended time at 190-200 will help with fat rendering.

 

[Stingerhook]

Man, that looks like a great meal there.

 

[qman]

Yup. Pretty much just like pecan wood. Need a good bit of it for a decent length smoke.

Yep. Just don't leave pieces of the pecan meat in the hulls though. They give off a very oily smoke when burning. Making a smoke bomb with foil works well.

 

[Guest]

The butt was a success and it cooked quicker than expected. I was shooting to be done for 7pm at the latest. It was done resting at 5:30pm. My GF usually complains when I cook pork, but she tore this up.

Pork tacos tonight with the leftovers.

 

[fingerlickin']

I don't know much about pecan shells but I do know I would tear up that jambalaya. :thumb:

 

[BigBobBQ]

great job on that cook.