No Guts No Glory

Discussion in 'General Discussion' started by crownified, May 20, 2016.

  1. crownified

    crownified Newbie

    Last week I got my smoker, seasoned it and smoked my first pork butt.   I did some mods on the Chargriller Competition Pro and it held temperature pretty good.  I had to babysit it but did not have much problems keeping the temp between 200-250.  I pulled my butt off at 190 so fell just short of the pulled pork I was going for.  Wont make that mistake again.  However, the flavor was freaking awesome. 

    Tonight I made sure the new temp gauges I installed on each side of the door were at the correct temp and there is about a 20 degree difference on each side.  Not bad I can live with that, I expect the side closest to the firebox to be a little hotter, but I should be able to keep a stable temp between 225-250 using mostly hickory with a small log of mesquite thrown in every couple hours. 

    Tomorrow for my second ever smoke I am jumping in feet first.  I am smoking 2 pork butts, 2 racks of beef back ribs, 3 lengths of Pork rib tips and for sides potatoes and a head of cabbage.  No pressure at all haha.  Firing up the grill around 6 and gonna throw the meat the food on at 7.  

    Hoping everything turns out good.  I will post some pics tomorrow when I throw it on the grill.  Excited and nervous doing this much on my second smoke ever but feeling good about it.  

    Any tips would be appreciated. 
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's quite a load.

    Good luck!

    Al
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Good luck with that cook. I hope you have lots of folks to help you eat. Waiting on the pics.
     
  4. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    [​IMG]

    Gary
     
  5. crownified

    crownified Newbie

    [​IMG]
     
  6. crownified

    crownified Newbie

     
  7. lancep

    lancep Master of the Pit

    :grilling_smilie:Go big or go home right! :grilling_smilie:
     
  8. crownified

    crownified Newbie

     
  9. crownified

    crownified Newbie

     
    mike5051 likes this.
  10. keitha

    keitha Smoke Blower

    Wow, you weren't kidding! I have the same smoker and I wouldn't have thought that much food would fit in it. Great job with the smoke!
     
  11. crownified

    crownified Newbie

    I am actually surprised and impressed with this Chargriller competition pro.  I know it is considered a COS but the quality is not that bad.  

    I do have a question for you all.  Maybe it is just the cut of meat I am getting at the grocery store here (we do not have a butcher so can only get whats at the store).  The pork butts took 13 hours to reach 200.  They are only 4lb butts and the temp was a steady 225-235. Well actually the last 3 hours I bumped it up to 250 cause I that is to long for 4lb butts.  I know there is a stall and I did not want to wrap them.  They were perfectly cooked but why did it take so damn long?
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice smoke!  That is a full smoker.  "Points"  Pork butts have a mind of there own.  They are done when they are done.  

    Mike
     

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