Good morning all,
I got my new 270 Sumo last week, and cooked some good ribs on it right away. A few guys at work started talking about pulled pork this week, so I signed up to cook some butts.
Last night, I trimmed them and put the rub on. Wrapped up tight in plastic wrap and into the fridge overnight to absorb those flavors.
All 4 of them are about 6lb each, so I'm figuring on a 7 hour cook time at 250 degrees. I lit the fire at 5:30am and by 6:30 the cooker was holding a steady 250 degrees.
Loaded in at 6:30am
Using a mixture of apple and hickory wood today.
I'm still so amazed at how well this smoker holds such a steady temp. It's very windy today but a nice 75 degrees outside. Even with the strong gusts it's held true at 250-255. I did have to close the intake vent about an inch since the wind is primarily coming from behind the smoker, where that vent is located.
All 4 butts were reading 200-202 at exactly 7 hours in. Pulled them off and rested in a cooler for an hour.
All pulled and ready to eat!
Have a good weekend everyone, happy smoking!
-Kane
I got my new 270 Sumo last week, and cooked some good ribs on it right away. A few guys at work started talking about pulled pork this week, so I signed up to cook some butts.
Last night, I trimmed them and put the rub on. Wrapped up tight in plastic wrap and into the fridge overnight to absorb those flavors.
All 4 of them are about 6lb each, so I'm figuring on a 7 hour cook time at 250 degrees. I lit the fire at 5:30am and by 6:30 the cooker was holding a steady 250 degrees.
I'm still so amazed at how well this smoker holds such a steady temp. It's very windy today but a nice 75 degrees outside. Even with the strong gusts it's held true at 250-255. I did have to close the intake vent about an inch since the wind is primarily coming from behind the smoker, where that vent is located.
All 4 butts were reading 200-202 at exactly 7 hours in. Pulled them off and rested in a cooler for an hour.
Have a good weekend everyone, happy smoking!
-Kane
