Been looking forward to this weekend ever since I decided to buy the CGSP in March.
It was my daughter's second Bday, plus Father's Day weekend, so I took the opportunity to smoke a Boston Butt. Found a nice 9 pounder from the local butcher and started at 11 pm Friday night. I haven't had the chance to make any modifications yet, but everything worked great as is (but I still plan on making some of the mods). I made up a rub and my own homemade Chipotle BBQ Sauce. I decided to putt the butt in a pan instead of directly on the grill, because I wanted to protect the bottom from any temp spikes, since it was my first smoke, and because I haven't installed a baffle yet. I also ended up not foiling the butt for the entire smoke and that worked out very nicely. The Butt reached 200 Deg at 11 am the next morn, and I proceeded to wrap it in foil and a few towels and into the cooler for a few hours. I unwrapped it and began pulling it right before people started showing up. I didn't get any pics of pulled, because I got too busy once people began showing up; about 20 adults and 10 kids total. The parts was "Dora and Diego" themed for my daughter so I made up enchiladas, pico de gallo, guacamole, spanish rice, empanadas, and cole slaw to go with the pork. Everything was great, and I owe many thanks to everybody on the forum for all of the great information here. Here are some pics to get your weeks started right!
It was my daughter's second Bday, plus Father's Day weekend, so I took the opportunity to smoke a Boston Butt. Found a nice 9 pounder from the local butcher and started at 11 pm Friday night. I haven't had the chance to make any modifications yet, but everything worked great as is (but I still plan on making some of the mods). I made up a rub and my own homemade Chipotle BBQ Sauce. I decided to putt the butt in a pan instead of directly on the grill, because I wanted to protect the bottom from any temp spikes, since it was my first smoke, and because I haven't installed a baffle yet. I also ended up not foiling the butt for the entire smoke and that worked out very nicely. The Butt reached 200 Deg at 11 am the next morn, and I proceeded to wrap it in foil and a few towels and into the cooler for a few hours. I unwrapped it and began pulling it right before people started showing up. I didn't get any pics of pulled, because I got too busy once people began showing up; about 20 adults and 10 kids total. The parts was "Dora and Diego" themed for my daughter so I made up enchiladas, pico de gallo, guacamole, spanish rice, empanadas, and cole slaw to go with the pork. Everything was great, and I owe many thanks to everybody on the forum for all of the great information here. Here are some pics to get your weeks started right!
