Finally got around to doing a smoke on my pellet grill. 2 pork butts with an overnight dry brine and a lot of spritzing. Overall I'm impressed. I did 2 hours on the Smoke setting then 4 at 225, and finished at 300 to speed things up. No wrap. Coming from a Kamado grill it delivered 75% of the smoke flavor but the bark was amazing.
by sittinginastand
2 Comments
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This is the first I’ve heard of using the smoke setting for that long, is this common?