Today I started my smoking journey. I got a Lousiana Grills SL700 (only affordable pellet smoker in my country). Although I had to return the first one due to a faulty probe, the second one performed great in my opinion.
As simple as it is, this is the most fun and rewarding cooking experience I've had. Smoked at 200 for 12 hrs then wrapped in foil at 170 F until 200 F. Maybe could've been more tender and it could've had more favourful bar, but there were no complaints! Just wanted to share!
by stevens_albert
6 Comments
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Increase your cooking temp to 250, pork butts can take it and you won’t need to wrap.
Looks really good and tender
That looks great!
Looks great. On the next one,
Increase the temp to somewhere between 225-250. Unless you want to give it a couple hours at super smoke. Which would mean, set to 180, then after the first two hours raise it to 225.
Sprits the outside with apple cider vinegar/water mix every hour. Without spraying the fat cap.
At 160-170 depending on the bark development. Wrap and keep it going until 203-205 and probe it for tenderness. Pull it once it’s completely probe tender.
Score the meat with 1 inch lines into cubes to get more bark. Wrap in paper at 205 put in cooler don’t open for up to 4 hours or around dinner time . Rubber gloves and kitchen shears to get it in chunks . Fun to bring cooler to a party with slaw and buns and pull apart.