Uncle Dee sent me a PM the other day and said CharBroil had sold a bunch of SRG on one of them Home Shopping T.V shows and hopefully we will pick up a few more members when these folks start to look for info on how to use them.
This thread is to tell how I cook a "Smoke Added" butt in an SRG. I call it that since Since a true "Smoked" butt would require hours and hours at *225 with wood or charcoal and I cook 8 to 10 pound butts in 4 to 5 hrs with smoke added while it cooks.
Since the SRG is an infrared cooker you don't dry the meat out so cooking at higher temps is not that big of a deal and the results are wonderful.
So here is the way I cook a "Smoke Added" butt.
First get a good size butt and trim the fat cap down so you have less then a 1/4 in thick cap then score it like you would a ham before cooking. This increases the surface area and lets the fat cap melt better. Thanks the Tenpoint5 for the hint
Rub the butt with CYM (cheap yellow mustard) then rub with your favorite rub (low sugar rubs work best)
Place in the center of the basket (if cooking just one) use the half racks to hold it in place.
Next use the smoker box by filling it up with chips or pellets and get it going good with the temp setting on "High" for about 15 mins. Once it smoking good place the basket in the chamber and leave the temp on "High" setting for 10 to 15 mins more. This starts a good bark on the outside of the butt.
Close the lid and set the setting to "Low" to Med/Low and make sure it's not a windy day
Let it cook and keep an eye on the smoker box and add pellet/chips as needed. Start watching
IT after 3 hrs and you will notice there wil not be much of a stall like a real smoker. When the
IT hits 205 (trust me this is the ideal temp) pull the butt and let it rest in a cooler wrapped in two sheets of HD foil and towels. After two hrs you can pull it and enjoy.
I have cooked 121 butts in infrared and found this to be the fastest and best way to do them fast.
