Glad to hear it and I will definitely be asking some questions. For starters, I am planning to smoke my first pork roast on the Big Easy this weekend. Any preparation/cooking tips you can share would be great!
Well, here is how I do a butt and or butts in the SRG.
I preheat the SRG on HIGH setting with pellets around the Tommy Ring for 15 mins to get the smoke rolling. (if yours has a smoking box fill it with chips or pellets and pre-heat to get them going)
Then I trim the fat cap down a little then score it like a ham the rub with mustard then my rub (low sugar rub) then I place it in basket after I spray the basket with Pam cooking spray. Set your half racks to the middle if your only doing one butt.. Place the basket into the chamber (setting still on HIGH) let it run for about 15 more mins to start a good bark then turn to low and let it ride the INFRARED highway
Depends on the size of the butt, but they will go 4 to 6 hrs with a average 30 to 45 min stall. Start looking at IT around the 3 hr mark and pull at 205 (trust me it's better at 205 then 200)
FTC for an 2 hrs or so in a cooler or some other food holder. Then your ready!!
I have over 150 butts cooked in infrared so I do know a thing or two
