Here are pics of my first cook... Couple of notes...
- Followed all the instructions: preheat the SRG with the chips inside, dropped the buttin after 15 minutes, let it run for about 4 hours (or whenever it was that it hit temperature), then wrapped in foil and towel and kept in cooler. The pork butt turned out really nice and moist.
- Overall, I was disappointed. Don't get me wrong, it was a great meal! However, in the past, we've cooked pork butt in the slow cooker and have had great tasting pulled pork sandwhiches. I was expected a more smokey flavor, similar to what you get at the great BBQ joints in Texas. Perhaps some Tommy mods are in order (I did use a Tommy ring).
- Not sure if pork butt gives a smoke ring, but as you can see from the pics, not much of one on mine.
I definitely need a few more cooks under my belt to become comfortable with the process. This was my first time ever smoking. Next up is ribs - any recommendations are appreciated
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