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For those curious, I had 30 lbs of pork butt. Double wrapped each roast in foil after they were done and packed towels around them in a Yeti cooler. Let them rest for six hours and when I took it out and poked a thermometer in it, they were still at 155 and were too hot to handle with thin...

My apologies if this in in the wrong spot. I have a Camp Chef Pellet Gril, the DXL model. I started a pork butt roast last night and it has gotten done a bit faster than I expected. It’s supposed to be ready by about 6:30 (central time) tonight and it’s very near the 205 pull point now. My...

That does look wonderful. I may just stick with the straight foil method for this one since I’m new to this and it worked so well the first time and this is for a large group of people and not just myself. I am already learning a bunch of stuff though that I can’t wait to try out! Already...

Thanks a ton for the pointers everyone! Good idea to not experiment too much for the masses. So when putting it in a foil pan, should I put a cookie rack underneath it so let the smoke reach the bottom of the roast?

I just got a Camp Chef PG24ZG on Black Friday. Burned the coating off and proceeded to smoke a 10.5 lb. bone-in shoulder roast that weekend. Took about 13 hours and it was absolutely HEAVENLY. Some of the best pulled pork I've had. (I live in Minnesota, so we don't have a glut of great BBQ...