First cook on SRG

[skidog]

Not sure what this post is going to look like. Just attached some pics. Not sure if i'm doing it right.
Okay seems to have worked.
So I decided to try putting the AMNPS on the bottom of the basket with the foil pan above to catch the juice from the Butt. Seems to be working okay, I also put chips in the smoker drawer.
I put Apple pellets, just 1 row in the AMNPS and I put Hickory chips in the drawer. So far I've refilled the chips 3 times.
I used cym, cbp, sea salt and gp on the Butt. Last pic is after an hour.


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[tomcrete1]

That looks fantastic! 

[TMB]

Looks good from here

[skidog]

So is foiling and resting in the cooler for 2 hours something that has to be done? Or can I just foil it and let it rest for an hour on a cooling rack?

[tomcrete1]

You can try both, whatever works best for you

[skidog]

So I wrapped in 2 layers of foil and put in cooler for 2 hours. Then pulled.
First impression is that on the bone end it was a bit tough. Bone didn't just pull out i had to hold it and separate the meat from it. The meat there was also kinda dry. The other part was moist and pulled pretty easy. I pulled this off the SRG when it was roughly 205. I had measured it and it was 203 so gave it 5 more minutes then just pulled it off.
This was the first time I've ever done a Butt so i'm sure there is things that I could do better with more practice. The AMNPS worked fine and burned the whole row of Apple pellets. With that said I don't really know how much smoke flavor i tasted between the Apple pellets and the Hickory chips I kept adding. I did add half cup of apple juice into the pulled pork like Tommy does. Flavor wasn't bad, just basically tasted like pork. Which isn't a bad thing but I would like something a little more flavorful.
The first pic is after 4 hours and ready to pull.
Second is after 2 hours in the cooler.
Third obviously is after pulling.
So any tips or ideas why the one end was dry?
I plan on getting some Bad Byrons rub. The only place near me is closed all weekend for the Holidays.
So any suggestions from you guys and girls is appreciated.
I have pretty much read every one of Tommys posts. Unfortunately alot of the pictures are missing from them.

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[Saber 4]

Looks good to me. Tommy's the expert and will probably have a better solution than me. The only thing I can think of regarding the bone and dryness on one side is to ask if you turned the basket 189 degrees at some point during the cook since the SRG has a hotter and a cooler side that may account for the dryer side.

[tomcrete1]

Looks good to me. Tommy's the expert and will probably have a better solution than me. The only thing I can think of regarding the bone and dryness on one side is to ask if you turned the basket 189 degrees at some point during the cook since the SRG has a hotter and a cooler side that may account for the dryer side.
[/quote

Excellent tip, I even do that with chicken legs! 

[skidog]

Looks good to me. Tommy's the expert and will probably have a better solution than me. The only thing I can think of regarding the bone and dryness on one side is to ask if you turned the basket 189 degrees at some point during the cook since the SRG has a hotter and a cooler side that may account for the dryer side.

Funny you should say that. I was thinking today that I should have turned it. I'll will remember to do that next time and for all future cooks. Thanks

[tomcrete1]

 

Looks good to me. Tommy's the expert and will probably have a better solution than me. The only thing I can think of regarding the bone and dryness on one side is to ask if you turned the basket 189 degrees at some point during the cook since the SRG has a hotter and a cooler side that may account for the dryer side.

Funny you should say that. I was thinking today that I should have turned it. I'll will remember to do that next time and for all future cooks. Thanks

[Big Dawg]

My Son-in-Laws just picked up one of these and the Inaugural Cook is scheduled for tomorrow.\

What you did looks pretty d@mn good.  Hope we do as well.





BD

[Pam Gould]

I noticed my hot spot the 1st time I cooked on it, luckily I turned it, and marked where it was so I remember for future cooks. Just look in or raise basket to see where it is..you will see after a while....good luck .☆´¯`•.¸¸. ི♥ྀ.

[irishboy209]

The dtock smoke box is poorly designed and smoke come above meat and right out the side vent, better used for the grill like steaks. Pellet will not give strong enough smokr flavor like i was use to, so i added chops or acwood chunk on my pellets in the bottom of the cooking chamber and i get amazing flavor.

I like to cook my pork in the tray because all the fat keeps this juicy and delicious, but what i do is when i get to around 195it i start checking areas once your probe or fork toothpick whatever goes in like butter its done. Usaly aroundv203 but every butt is different. I pully wrap im foil and a towel and put in lunch box for as long as i can hold off