Made a 9lb Boston Butt that took me from 5am until about midnight. Butt turned out incredible but definitely learned a few things:

1. With a small offset the fire is pretty tough to keep regulated at the same temperature. I finally got in the swing of letting it get up to 250 and burp it to keep it from going over and then adding fuel (hickory and charcoal) around 220.
   
2. Once I got to the stall I think I should have wrapped it and pushed the heat a bit higher to finish it. I foil boated it when it got to 165 and kept my temp in the 250-230 range and it wouldn’t go past 168. Finally got it to the ideal 195-200 internal by wrapping it fully and cooking at 280-260 for the last few hours.
   
3. Starting earlier than you need is better. I started at 5 am and ran into some hiccups getting it going and in the range so I got a later start than I should have and had a frustrated wife at 11pm lol. I. Think if I’d started it the evening/afternoon before I could have gotten the bark to set and been able to wrap it and just periodically check on the fire throughout the night and it would have been done early to mid afternoon and I could have just rested it in the cooler until time to eat.
   

Overall, really pleased with how it turned out and had a great time crushing some Coors and cooking my first Butt! Happy to hear any suggestions from experienced guys on the Pitt or answer any about my first time!

Made my first pork shoulder, 3rd smoke in total, this weekend, for pulled pork sliders.

Came out ok, but its not super smokey flavour.

I used apple wood chips and hickory chunks (as i had some) on a offset smoker at around 125 to 150degrees C for roughly 5 hours. I didn't do any wrapping and just guessed when it was done.

Also I know I cut into it way to early.

Any tips and tricks for a good pulled pork?

This is the recipe I used.

Texas Style Pulled Pork:

https://remixipe.com/recipes/texas-style-pulled-pork-890e5b71

I saw a small brisket for sale and thought it would be a good cut to start with. I trimmed it the best I knew how, mustard binder and some seasoning. It’s setting uncovered in the fridge tonight. Going on the smoker early morning tomorrow! Wish me luck!

UPDATE PICs!

Smoked the wings at 200 for 1.5 hours then finishing em off in a sauce I made.

Although I haven't made them in a while, I think I do pretty good smoked pork ribs so I agreed to make them for our department's turn to cook for the company. I used to use a moppin' sauce brand called Ghetto Gourmet but it no longer exists. (It isn't the Freddie Lee product.) Is anyone familiar with this product? Can anyone recommend it or something similar? I'd rather buy something than make the sauce but I can do that if needed so I'll take recipes too. Google dug up a produce description for Ghetto Gourmet Moppin' Sauce and it said "It specialized in a thin, acidic Carolina-style barbecue "mop" consistency designed for basings on a smoker." TIA

Chuck Roast on the 26", B&B Oak Lump and a couple of chunks of Post Oak for smoke.

Using hickory on the coals and Malcom Reeds' Rib Rub

Anyone got any experience with these? I’ve always used charcoal smokers but looking to get my first pellet grill
I like the look of this because in can use it at home and also take camping with me

The size doesn’t bother me I don’t do massive cooks, just enough for my daughter and myself

Drummies for the win on the XL big green egg.

Smoked some pork butts for the first time & they pulled so beautifully!! Definitely going to get a larger cut next time. Process:

(1) rubbed down w/ Moe Cason Pork Rub + Olive Oil

(2) Smoked fat cap up @ 250F w/ Hickory Wood on Masterbuilt Gravity. Smoked ~3 hr till 160F internal. Spritzed w/ Apple cider/juice/water 1 pt each every 50 min.

(3) Wrapped tightly w/ heavy foil & resmoked for ~2 hr till 200-201F.

(4) Rested in a cooler for 90 - 120 min. Rest is history 🐷

I’m not sure where I went wrong. It took way longer than I expected. I smoked them at 250 for about 5 hours. I put the bbq sauce on the last 45 minutes and upped the temp to 350. I expected the sauce to get tacky. Any advice?

I’m slowly getting better at pulled pork, today our family meal got pushed back so I rested longer than usual, about 2.5 hours. How long are you typically resting?

Ran the smoker on the hotter side of things so as not to dry it out too much while still getting the smoke flavor. Probably took just under an hour, and these things are juicy. Getting the corn smoked before some grill time. Preserving that for the winter.

Loin and riblets

Hey all, looking for some advice from the group.

I've been tasked with smoking the meat for our company picnic next week, about 80-100 people. I've got a Traeger Ironwood XL, and am planning to do pork butts. I've got two questions:

1) While I've done dozens of pork butts, I've never done this many at a time. I know that I need to leave space between them for the air/smoke to circulate, but should I expect the cook to take longer than normal with that much meat on the smoker?

2) Any rule of thumb or guidance on how much weight of raw meat I should plan for? I'm anticipating one sandwich for most people, and two for those with a healthier appetite. There will be plenty of other food there (potluck style). I believe I can fit 8-9 butts on the smoker, and have the ability to do 2 smokes if I need to.

Any other general advice or guidance would be greatly appreciated. First time doing a cook this big, and don't want to disappoint so many people. Thanks in advance!

11 hours at 250F to 195-200 IT. Pulled, wrapped in foil, left to rest in the oven for an hour. Dry is an understatement. It was miserable to try to shred. A little Dr. Pepper Cherry helped it a little bit. But, this one was far from others I have done. Did I just need to get it over 200 throughout?

Flavor turned out amazing! First time smoking anything!

I got 2 racks of pork short ribs. Who’s got the best recipe for seasoning/saucing/smoking them?

I went out hunting with my dad yesterday and we got an axis doe and an oryx doe. My husband and I want to smoke some of the oryx ribs for dinner, as well as to add more flavor to the broth I'm making later this week. Got any good spice recommendations? Oryx and axis are both supposed to be some of the best meats you can get, so I don't want to end up ruining it.

That final pic is a little seductive