philpom
Smoking Fanatic
Albertsons had pork butt on sale for $0.99lb so we grabbed a few. Our stash of smoked pork has been depleted so it time.
We plan on floating around all day in the pool so the choice of using the Primo was easy. It'll run unattended at the set temp for as long as 20 hours. I targeted 200°f for this cook. I was generous with the house pork rub:
2 parts sugar
1 part koshering salt
1 part other (Chilli powder, paprika, cyanne, black pepper, onion, garlic, oregano, cinnamon, ground mustard)
It sat on the counter melding for about an hour while I started the Primo.
I was blessed when I opened a new bag of lump with one of the crappiest bags I have ever seen, un daunted, I proceeded. Sprinkled a cup of pecan across the lump, split a bit of hickory and added a few leftover oak chunks I had from a sausage cook. Lit it, put the deflector in place with a pan of water and once we got stable at about 190°f I put the butt on. I know it will drift up 10°-15° over the next few hours. Because the Primo is bottom up heat I put the fat cap down, if this was my off-set I would have done fat cap up.
I'll check the temp after a few hours, it's been on for about 90 minutes at this point. Just enjoyed a shredded smoked brisket taco on a corn tortilla with Mexican rice, heading for the water soon! I expect this to be done in 8ish hours, we'll see and I'll update. I'll try and get a few status pics up along the way. It'll be great.
You can't see but trust me, there is just a wisp of smoke, perfect. This is probably my favorite smoker, solid performer, guaranteed forever, and made in the USA. I bought it new at a Cadillac repair shop a million years ago in cowtown. I trust it to run overnight with $200 of meat on it.
Updates to come.
Cheers
