Greetings! Other than smoking some chops on my Char-griller Smoking Pro I have never really smoked anything. Today that all changed. I bought a two pack of Boston Butts, froze one and smoked the other. The night before I cleaned and dried it, rubbed on some olive oil, sprinkled on some rub, covered it and put it in the fridge until show time today. Here it is going on at 7:30 in the morning.
![20170715_073000[1].jpg](/media/20170715_073000-1-jpg.542303/full?d=1507248610)
I found myself kinda needing to babysit the smoker so that I could keep up with the temp. I do have 2 thermometers installed on the cover at grate level and some 6" X 18"sheet metal plates to use as a baffle and regulating plates. Besides, it's still new and I really was interested in seeing the different fluctuations between sides. I had to refuel pretty much every hour. I was using briquettes and some apple wood chunks as fuel. I really need to build a basket for the fire box. I spritzed with concentrated apple juice every hour as well. The butt was about 8 pounds so I was planning on an 8-10 hour smoke.
Here it is after 5 hours sitting at an IT of 165.
![20170715_122738[1].jpg](/media/20170715_122738-1-jpg.542306/full?d=1507248610)
I pulled it from the smoker at 201, double wrapped it in foil, wrapped a towel around it and placed it in a cooler for 2 hours. Here it is after 8.25 hours at 201.
![20170715_154204[1].jpg](/media/20170715_154204-1-jpg.542307/full?d=1507248610)
It was still too hot to pull with bare hands and the silicone oven gloves helped but it was still uncomfortable. It was absolutely delicious with the Eastern North Carolina style vinegar sauce I whipped up. Sorry, no pics of it pulled, too busy eating, lol.
I found myself kinda needing to babysit the smoker so that I could keep up with the temp. I do have 2 thermometers installed on the cover at grate level and some 6" X 18"sheet metal plates to use as a baffle and regulating plates. Besides, it's still new and I really was interested in seeing the different fluctuations between sides. I had to refuel pretty much every hour. I was using briquettes and some apple wood chunks as fuel. I really need to build a basket for the fire box. I spritzed with concentrated apple juice every hour as well. The butt was about 8 pounds so I was planning on an 8-10 hour smoke.
Here it is after 5 hours sitting at an IT of 165.
I pulled it from the smoker at 201, double wrapped it in foil, wrapped a towel around it and placed it in a cooler for 2 hours. Here it is after 8.25 hours at 201.
It was still too hot to pull with bare hands and the silicone oven gloves helped but it was still uncomfortable. It was absolutely delicious with the Eastern North Carolina style vinegar sauce I whipped up. Sorry, no pics of it pulled, too busy eating, lol.
