Pulled Pork - First smoke in my Oklahoma Joe's Highland

[Cowboy92]

Bought this smoker yesterday and got it seasoned. I have only used a MES30 before.

I decided to give a 7lb butt a try in here. It was last minute so I wanted to be quick. So I just used a premade rub(grill mates maple BBQ rub, I've heard it's pretty good) and injected with that creole stuff. This is pretty much just a practice run.

 

[rwilli]

Congrats on the smoker, Looks good so far, Lets us know how it finishes up.

 

[motolife313]

Nice. I hope your running wood in it.

 

[Cowboy92]

Nice. I hope your running wood in it.

Yes I am! I'm running hickory splits

 

[meatallica]

Congrats on Ok Joe. I have one too, and love it. I run splits also and in my experience, mine likes to run 250- 270° with the air intake DOOR open about 3" to not suffocate fire... just me tho. Good luck!

 

[Cowboy92]

6 hours 20 minutes in it's sitting at 172°. Been holding steady 230°. Figured out putting the wood on the cook rack of the fire box, about 20 minutes before I need new wood, helps ridiculously in transitioning. Barely any dirty smoke.

 

[Cowboy92]

Took about 10 and a quarter hours. It is delicious

 

[SmokinAl]

Nice job on the PP!
It looks fantastic!
Al

 

[HalfSmoked]

Nice looking PP I could go for a sammie of that.

Warren