First 3 smokes on the new CC SG 24

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tx pitmaster

Fire Starter
Original poster
Nov 13, 2018
38
31
Carrollton, TX
I've been pretty busy lately so I haven't been able to post on my 1st 3 smokes on my Camp Chef SG24..

1st smoke was on a spatchcocked chicken. And it turned out OK.. it did turn out kind of dry so gonna have to go to plan B on that.

2nd smoke was a half and full butt. For the butts I cleaned them up , generously put on rub, wrapped in saran wrap And placed in the refrigerator overnight. I got up at 3:50, got the smoker going and let it stabilize for 30 minutes and placed the butts into the smoker out about 4:45a at 250. ( My wife and I are critical of each other's food and therefore she will tell me exactly whither or not the food is good) I pulled the 1st but at about 1.30p and I pulled the full butt out at about 6:15 p.m. My wife set it was the best pulled pork that she's ever had. And I thought it was pretty damn good too..!

3rd smoke was 2 racks ribs.. (Saturday). I cleaned him up pulled the membrane put the rub on generously on both sides placed in the refrigerator until the morning. I got the smoker going at 11 put the ribs on at noon they were ready just about 5:00 p.m. here's a few pics..

R


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Last edited:
Did you wrap the ribs or go naked
always naked.. i've found that's the best way.. then just add sauce when you want. on the other hand i do KC style also 'once in a while' so i do on those occasions put a little sauce on 1.5 hrs before taking off..

r
 
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