2nd cook (live) on the Lone Star Chef

[campdude]

I'm really liking the new Pellet Smoker. Nothing bad to say about it, so far. Temps are within 5* up or down of set point. Easy to set up , run, and clean up. Not the same as burning sticks, but since that's not an option...
I rubbed a 4 1/2# butt with some franken rub and went out and lit the smoker. It lights in 3 or 4 minutes and was up to 225* in under 10 minutes. I thought I'd start low to help with the smoke flavor.

At about 1 1/2 hours I bumped it up to 280*. It settled right in in less than 5 minutes. At 3 hours it was at 135* IT.

At 4 hours it was at 155* IT. Time to through in the ABT's and a big potato. I'm liking the color so far. Not sure if I'll bump up warmer or wrap if I need to speed it up some. I'll check it in 45 minutes or so and decide.

Stay tuned for more to come.

 

[Stingerhook]

Looks mighty fine.

 

[pjtexas1]

Nice!

Sent from my SM-G955U using Tapatalk

 

[campdude]

So I hit the stall. 5 hours in and 163* IT.

I would like a little darker color, but need to move it along , so I foiled it and bumped up the temp to 325*. I don't want the ABT's to burn. Might wind up being pre-dinner snacks if they finish to fast.

I'll peek at them in a while. Starting to get hungry every time I go out and smell that glorious smell of smoke, pork, bacon, and jalapenos!

 

[campdude]

Pulled at 205*, seemed to be ready. here's a shot after 40 minutes rest.

Here it is pulled. No plate shot, just had to enjoy dinner and this.

Thanks for looking and enjoy the rest of you Friday evening.

 

[BillN]

Nicely done and sure looks delicious.

 

[Baychilla]

Hows the w00t stout?

 

[campdude]

hows the w00t stout?

very good!

 

[LloydQ]

Nice break in cook! Looks great.