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Here is a little Q view. 1 1/2 hrs in

I've only cooked a few times no foil. I've enjoyed the taste however they seem to take on a lot more smoke. Today I'm doing 2 slabs of St Loui. I'm cooking on a meadow creek off set. Today I'm using all wood for the first time in a long time. So far so good. Put them on about 30 min ago and...

The food was devouard. Sorry no pics. My hands were busy.

Yes I'm going to put the beans on soon. I fired up the smoker around 3am pork on at 4am. Just wrapped. They are looking good.

Everything is ready. Pork is injected and is in the frig. I have everything packed an ready to go when I get up in the early morning. Took the smoker there this morning. Check out these butts and beans. A few of the guys at work have tried my cooking. They have all loved it. So this will be my...

Ok sounds good. That is what I did. It was my best butt to date and wanted see if there was something I could do to eliminate that fat in the center of the butt.

Thanks

So I smoked a 6.13 lb pork butt on Saturday. I was cooking on a char griller with a SFB. I was coming around 250 to 275 for a little over six hours. I did an injection for the first time. Came out great. I wrapped after 3 he's and 45 min. It stalled at 164 for over one hr. After the stall I...

How was it? Were you happy with it?

Orlando

This sounds like a good time. I'll have to get with the wife and see if she wants to get away in November. It's such a busy month. My wife's family has 3 birthdays that month.

Thank you have fun.

They were good here was the final product.

In the last hour of my first attempt of the minion method. Temp was holding @ 225 for around 15 min. Now has gone up to 230 and holding. 40 min to go!!!

Sweet post a pic!!!

Yes just wrapped. Temp stayed between 230 & 240 for the first 3 he's. I opened my dampers a little when taking off to wrap and once put on temp reaches 249. Closing down the dampers now!

Two hours in. I just brushed on apple juice with a rosemary and thyme brush. Here is a pic. In 40 min going to rap and back they go for another 2 hours.

I have a char griller with the site fire box. I'm cooking ribs today. I h haven't made any mods to my grill. Right now I'm a little hot t 240 but staying very consitent. I'm using lump and pecan wood. My dampers are almost closed all the way. But I live in Orlando FL.

Sounds like you had a lot of fun smoking the pork shoulder!! I'm smoking some ribs today!

I'm almost 1 hour in. Got the grill up to 225 before putting ribs on. However it took a good half an hour & more fuel to get back up to temp. Right now temp is 238 closing off the dampers to help get back to 225. I'm using a char griller with the fire box.