First Butt Smoke in the New CharGriller

[illini]

Looks scrumdillyiscious, Meowey

So.....how do you rate the chargriller's butt in relation to a GOSM's butt?????????

I know the chargiller has longer legs but how about the butt

 

[skinnerc06]

How much does that butt weigh? Im wondering because after 8 hours i think my first butt was higher than 142, maybe not i catn remember. Good luck looks good

 

[meowey]

Marvin

I think the Chargriller butt will have more bark-something to do with the burning of the charcoal. Will post an "out of foil" pic later.

Skinner

It is a 8 pounder. I think the reasons it's was only at that temp are it hit the plateau early and I'm still learning the smoker. With the GOSM I could set it to run at 225-230F and leave it. With the chargriller I was trying to run at the same temps by adjusting the air intake. During the last couple hours the butt was in the smoker (I've foiled it and put it in the oven) I found that it was easier to let it run in the 245-250F range. It was probably too cool to really move it along. I've also had butts in the GOSM that took a long time - depends on how old the pig was, connectve tissue, etc. We learn as we go!

Thanks for the replies.

More later!

Take care, have fun, and do good!

Regards,

Meowey

 

[deejaydebi]

Looking real god Meowy! Are you sure you've never done this?

 

[doc]

Yes indeed, looking awesome! I was inspired, Meowey, and went out and bought a butt my self. Well it was on sale too.

I'll save that one for next week!

Gotta let us know how it turns out. GOSM vs. Chargriller butt!

 

[hawgheaven]

Looks great Meowey! Makin' me hungry!!!

 

[meowey]

Folks,

Here are the finished pictures. Sorry, no posed picture plate. The troops here were drooling all over the floor and I didn't want any broken legs. You've all seen pulled pork sammies and wicked beans. (You've probably all eaten them!!!)

Unfoiled - Bark, Bark! (Woof! Ahem - I mean Meow!!)

Pulled and yummy!

A few of you have asked me to compare this to the butts I've done on my GOSM. Well the biggest difference that I could see was that the smoke ring penetrated much deeper than any on the GOSM.

I enjoyed my day of playing with fire. I learned a couple things about the chargriller today, along with being reminded of things I had taken for granted. What I was reminded of is that you need to let the smoker find it's "sweet spot" - today that was 240-250F. I was trying to chase a lower temp. I learned how to build and maintain the fire without opening the firebox too many times. I had it at temp for about 10 1/2 hour.

Oh BTW! The pork was delicious. Tender, moist, smokey and porky! It dosen't get too much better than that.

Take care, have fun, and do good!

Regards,

Meowey

 

[illini]

"Oh BTW! The pork was delicious. Tender, moist, smokey and porky! It dosen't get too much better than that."

Looks like a winner...Congratulations

 

[gypsyseagod]

well done meowey...it's a whole different beast right? a lot more fun & entertaining too (imho).

2 paws up bro.

 

[chadpole]

Meowey, looks like you have nailed it! Looks mighty fine from here. I am going to have to find the time to cook some more butt!! You have made me hungry looking at that awsome grub. You did well on this smoke.

Paul

 

[low&slow]

That is one purdy butt Meowey. Nice bark, nice pink smoky coloring. I know your family enjoyed them pulled pork sammiches. Looks mouthwatering.
Makes me wanna go reheat my leftovers now.

 

[ozark rt]

Meowy thanks for the posts & pics. After seeing that I do believe this weekend will be all about the butt around my house. Good job.

 

[hhookk]

That looked absolutely delicious. I am rapidly approaching my first butt smoke. I can't wait. You guys are making me hungry !!!