Pulled Pork this Weekend Heavy QVIEW!

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Butts are looking good and your sauce sounds good as well.

I have two butts in the fridge rubbed, wrapped, and waiting for the morning!

Bill
Thanks PGSmoker!  They are taking their good ole time, but nothing I can do at this point.  I'm 5 hrs and 45 mins into it and the IT on the larger one is 129.  The temp of the smoker has been up and down most of the time without sitting at my ideal temp for any longer than 10 minutes.  I'm gonna go through a boatload of fuel, thats for sure! 
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Butts look great, if that wind doesn't die down you're gonna have your hands full tonight. Your " moonshine" on the other hand is empty and only 40 proof. I suggest you find a connection and get yourself real apple pie. It's out there you just have to hunt it down. Once you find it you won't ever go to the liquor store for shine again.
 
Thanks PGSmoker!  They are taking their good ole time, but nothing I can do at this point.  I'm 5 hrs and 45 mins into it and the IT on the larger one is 129.  The temp of the smoker has been up and down most of the time without sitting at my ideal temp for any longer than 10 minutes.  I'm gonna go through a boatload of fuel, thats for sure! 
th_dunno-1%5B1%5D.gif
I used to have the same problem when I used my CG w/ SFB!  Be sure that you are emtpying the ash frequently!  This will cause you to loose temp quickly and you will fight it the whole time!  I also gained quite a bit when I stopped using lump charcoal in the CG.  It burns hotter and faster.  Try a nice load of briquettes and you should see things settle down a bit.

Good luck buddy!

Bill
 
Butts look great, if that wind doesn't die down you're gonna have your hands full tonight. Your " moonshine" on the other hand is empty and only 40 proof. I suggest you find a connection and get yourself real apple pie. It's out there you just have to hunt it down. Once you find it you won't ever go to the liquor store for shine again.
Yeah the apple pie is definitely watered down, but the cherry I have sure as hell ain't 
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  I have connections for all kinds of "shine," but that takes a little more traveling than I am willing to do atm
 
I used to have the same problem when I used my CG w/ SFB!  Be sure that you are emtpying the ash frequently!  This will cause you to loose temp quickly and you will fight it the whole time!  I also gained quite a bit when I stopped using lump charcoal in the CG.  It burns hotter and faster.  Try a nice load of briquettes and you should see things settle down a bit.

Good luck buddy!

Bill
Thanks Bill, definitely a huge help.  I havent been emptying the ash at all, just had the SFB cracked to get more air in and the temp up.  I completely closed the lid once I had a really good base of coals and sure enough, temp shot up to 300 again.  Should be good for a few hours atleast.  Then I'll give emptying the ashpan a shot and see how it does from there.  Thanks again for the tip, these CG's are tempermental 
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This better for you DavidHef88??


I dont like drinkin rocket fuel, my shine has to have some good flavor to it.  The cherry is 100 proof, bout as stout as I like it.


Here's the butts 6 hours in.  The wind has settled for the most part, and with the smoker moved right behind my house, I should be in good shape for the remainder of the smoke.
 
I bet a couple shots of that midnight moon in the sauce would be marvelous! Butts are looking great!
I like the way you think 
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  I was thinking about sprayin them with it, but I have enough sauce left over and enough time to cook most of the alcohol down that I might just give it a shot!
 
Is that probe lying on the cooking grate the one that you are using to monitor the pit temp? You should get it off the grate, you may get a false reading with it laying on the cast iron grill grates. I put mine in a small potato and place it center of the cook chamber.


Another trick to get temps up quickly in a CharGriller is to keep a few pieces of wood warming on top of the SFB, when temps get low throw in a couple of pieces and give them some air 'til they catch fire, the flames will get temps back up more quickly than just adding unlit charcoal. When I cooked with lump on my CG I had good success anticipating when I would need to add more fuel and usually added lit lump, one chimney full at a time. Another thing I might do if I were in your shoes tonight is put both butts on the same cooking grate, that way they are both sitting in the same temp zone, in your case put the butt with the probe in it next to the darker one it looks like it is cooking faster.

IMHO if your cooking temp stays near 300° it is not a bad thing and you may even get done in under 18 hours.

Good Luck.
 
Is that probe lying on the cooking grate the one that you are using to monitor the pit temp? You should get it off the grate, you may get a false reading with it laying on the cast iron grill grates. I put mine in a small potato and place it center of the cook chamber.


Another trick to get temps up quickly in a CharGriller is to keep a few pieces of wood warming on top of the SFB, when temps get low throw in a couple of pieces and give them some air 'til they catch fire, the flames will get temps back up more quickly than just adding unlit charcoal. When I cooked with lump on my CG I had good success anticipating when I would need to add more fuel and usually added lit lump, one chimney full at a time. Another thing I might do if I were in your shoes tonight is put both butts on the same cooking grate, that way they are both sitting in the same temp zone, in your case put the butt with the probe in it next to the darker one it looks like it is cooking faster.

IMHO if your cooking temp stays near 300° it is not a bad thing and you may even get done in under 18 hours.

Good Luck.
Thanks for the pointers Cliff!  I feel like I am getting a pretty accurate reading with the therm the way it is.  It was windy as hell outside earlier on today when I started the smoke, but the wind has died down substantially the last few hours and I have been able to maintain 235 pit temp.  I hit a "baby" stall for almost 2 hours at 149, but now the IT has jumped up to 154.  Everyting is cruising right along!  I do think that the wind only helped me out as I saw that huge temp spike.  I threw on a rack of baby backs for a midnight snack, so I will be checking those in about an hour.
 
We're officially 9 hours into it and IT is at 156, so not doing too bad.  I snapped a couple shots and here's what they are looking like right now.  I also threw a rack of baby backs in 2 hours ago.......



The wind is starting to pick back up and outside temps have dropped pretty good.....we'll see what kinda surprise I'm in for next
 
Throw an old blanket or 2 over the cook chamber.  It'll keep more heat in, that is what I do.  Make some makeshift aluminum foil "gaskets" to seal the lid and refrain from opening up the lid too often.  The thin steel on the CGP lets a lot of heat radiate out.  Good luck!
 
This may be a dumb question but would you cook a shoulder the same way?
 
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looking really good!   Keep it up!

Kat
Thanks Kat 
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  I'm trying to keep it going, Definitely starting to get tired though.  IT has been sitting at 156 for the last hour so I'm hoping I dont hit a second stall.  We'll see what happens
 
Throw an old blanket or 2 over the cook chamber.  It'll keep more heat in, that is what I do.  Make some makeshift aluminum foil "gaskets" to seal the lid and refrain from opening up the lid too often.  The thin steel on the CGP lets a lot of heat radiate out.  Good luck!
Yes it sure does let alot of heat out.  Its a pain in the rear!!  I'll probably do the aluminum foil trick on my next cook.  I loaded some more coal and a few hunks of pecan in there and the temp came up to 275, still holding at 156 IT.  I definitely need to make some mods to the CG.....hopefully sometime in the next month or so I will be able to manage it
 
This may be a dumb question but would you cook a shoulder the same way?
No such thing as a dumb question c farmer........9 times outta 10 I usually have 1 butt and a shoulder on.  I like the different flavor the shoulder gives.  So the answer would be yes, I would cook it the exact same way 
 
I had one butt go 20 hours....and don't want that again.  It will be done when it's done.  You will do fine!  Kick back and relax!

Kat
 
I had one butt go 20 hours....and don't want that again.  It will be done when it's done.  You will do fine!  Kick back and relax!

Kat
Wow, 20 hours?! 
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  I hope this one doesnt take that long lol  Im in for a loooooong night if so.  I think some coffee is in order!
 
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