I've done perhaps a hundred "butts" over the years and have used many techniques. I've smoked 50 at a time over a brick pit with 14in. sheet steel covers and used green pecan. I've used many different HOG (horizontal offset grills) and used dry Oak. I've used UDS (Ugly Drum Smokers) and charcoal. and I've used WKG (
weber Kettle Grills). I've used every coating imaginable, from dry rub alone, to oiled dry rubs, to mustard based dry rubs, to vinegar and beer mops, to BBQ sauce. Everyone of them has been edible and enjoyable.
Today I am trying the Meowy method on my new VOS (Vertical Offset Smoker) a GHP Group Dyna-Glo DGO 1890 BDC-D. This is only my second run on this smoker and I am awaiting a couple of items to tune it up, ( Lavalock gasket to seal the connection between the firebox and CC) and High temp food Grade silicone for a couple of smaller areas so that I can get a better control of air flow and temperature.
I have a 9.05 lb, bone in "Butt" that I've oiled up with Chosen Foods avocado oil, and rubbed with Trade East Classic BBQ rub.
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rubbed and ready for the smoke!
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It Starts!
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Beginning outside temp is 26 degrees, sunny and no wind to speak of. I'm using the last of a bag of Kingsford Apple wood briquettes (a full charcoal basket)Some "Western" brand Oak chunks for smoke, and "All Natural Full Circle) Lump charcoal to finish the cook with. I pray I'll have enough fuel to smoke this puppy! If not, I also have some assorted plum and apple pieces downstairs I was saving for a future smoke to use as flavoring. But we'll see.
So I started tej coals at 11:45 and added them to the basket for a Minion style fire. Got the CC up to 225 by 12:30 and put the butt on at 12:45 with the CC at 235f and the meat at 35f IT.
It's now 1445 and I've been chasing the CC temp all afternoon! It's been anywhere between 270f to 200f with an average between 225 and 245 for most of the time. I'm sure that once I get her properly sealed and figure out which fuel to use, I'll be able to nail the CC temps and keep them within 15-20 degrees of 225f which is my goal. The meat is humming along at 91f IT right now and am gonna start spraying it at 100f as peer Meowy's instructions with a concoction of 3 parts Mrs' Braggs ACV, one part George Dickle's No. 12 sour Mash, (my go to whiskey), and 1 part Grand Marnier, (I love the citrus jolt of this stuff in fine dining recipes so I figured WTH).
the pit seems to have settled into a rhythm now with the CC at 232-235f with the side grate open at 2/3rds and the outlet wide open. I added a couple handfuls of the lump coals and am getting ready to head over to my M-I-L's for a cup of Joe with them and the wife. They just got back from Fla so I Gotta stop in and say Hi, but the smoke gives me the excuse to bail after a cup or two. (Just another reason to love this hobby! Don't have too much time to schmooze when the smoke's on!) More to come!