As I still need to learn the new smoker, it was time to do a 1st overnight cook. And the hardest thing to screw up is a pork butt. So we took about half a butt (2,5 kg) as a test. Loaded up the smoker with Weber briquettes, started with 50 of them in the big starter and so it began.
I used my Fireboard to monitor the cook/temp. The meat went on a little after midnight. As this pork is from a local farmer, which we know is pretty dense meat, I anticipated this cook would take at least 12 hours running 225F. I got up at 8am to check the app and much to my surprise, the butt was at 195F. Checked it but not completely done yet so let it run for another hour or so. Took it out of the smoker and let it rest in the oven for a few hours.
The pulled pork was great but most importantly, I learned a lot from this cook. This smoker really cooks faster, I needed to tweak the inlet a bit differently. Even lightning up 50 briquettes, it easily takes an hour to get up to temp and with the way the inlet was set, it kept creeping up during the cook. So I have to dial it back even more. After I closed the inlet and stack, it took 6 hours for it to cool off so I'm confident that with the amount of briquettes left, I can easily run this thing for close to 20 hours.
Verstuurd vanaf mijn SM-A528B met Tapatalk
I used my Fireboard to monitor the cook/temp. The meat went on a little after midnight. As this pork is from a local farmer, which we know is pretty dense meat, I anticipated this cook would take at least 12 hours running 225F. I got up at 8am to check the app and much to my surprise, the butt was at 195F. Checked it but not completely done yet so let it run for another hour or so. Took it out of the smoker and let it rest in the oven for a few hours.
The pulled pork was great but most importantly, I learned a lot from this cook. This smoker really cooks faster, I needed to tweak the inlet a bit differently. Even lightning up 50 briquettes, it easily takes an hour to get up to temp and with the way the inlet was set, it kept creeping up during the cook. So I have to dial it back even more. After I closed the inlet and stack, it took 6 hours for it to cool off so I'm confident that with the amount of briquettes left, I can easily run this thing for close to 20 hours.
Verstuurd vanaf mijn SM-A528B met Tapatalk
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