Hey guys, thought I'd share the results of the pork butt I smoked over the weekend, Sota D asked for some pic's so before and after shots are below. We watched the fight Saturday at a friend's house and didn't get home until 1:00 AM but I set the alarm for 4:00 AM and got up and fired up the Char-Griller. Jeff's recipe called for Oak and fruitwood. I couldn't find any oak chips other that Jack Daniel's chips, I wasn't sure I wanted that so I used Mesquite, Apple and Orange, with Apple juice in the drip pan.
I set the timer on my phone for 20 minute intervals to add some chips and tried to catch a little sleep in the couch. Took about six hours to get to 140 degrees, then into the oven at 230 for another six hours.
I have to admit that it took longer than I expected and with company waiting we decided to pull it out at about 198 degrees. I put it in the cooler covered with a towel, and again, out a little early after 30 minutes. The results were absolutely delicious. Pulled Pork is my wife's favorite and she was happy, and you know the saying about momma being happy.........
This was only my third smoke and I learned a few things. I was having a hard time keeping the temp constant so a quick search online and I figured out that when I add charcoal to the box it works best to light it in the chimney other wise it takes too long to light and the temp starts to drop. Probably obvious to the veterans but now I know.