The large one finally reached 195F IT at 2:30pm
On the tray ready to be foil wrapped for FTC. The frogmats make for easy removal. Don't you just love them
I did a visual inspection of the Memphis grease tray after finishing both butts. Appears to have done it's job well. No scorching in the pan from heat. It was warm to the touch but not super hot. Good to know since it is located inside the cooker
Total amount of grease from about 15lbs of butts is 1 cup...
Now here are some stats:
I started both butts at 9:30pm last night at setpoint of 225F using Bear Mountain Pecan Pellets.
At 10:45am the small one hit 195F IT(13 hours and 15 minutes)
I then bumped the setpoint up to 245F
The larger one reached 195F IT at 2:30pm(17 hours)
I used around 9lbs of pellets for the whole cook smoke.
That comes out to 0.52lbs of pellets per hour average. That is much better than my Traeger did.
It was also cooler last night temps in the high 40s and low 50s. Today has been high 60s. We have also had very high winds so that may have increased pellet consumption some.
This was my first long smoke with my Memphis and I have to say it performed very well! The temps were very stable even in the high wind gusts. The smoke flavor on the butts is very good. They have a good smoke flavor.
When I finished I cranked her up to a setpoint of 500F and let her rip for about 10 minutes. Lots of smoke from all the drippings burning off. Thought maybe a neighbor Might call the fire department
And here is the grill after the 10 minute burn-off at 500F...
After a little finish on the tray and grates by the dogs I will be ready to grill some steaks later!
Now I did sneak a piece from the Jan's rub butt. Just a hunk of bark. Had real good flavor and the molasses came through. Between the two rubs I would have to say that the Fine Swine & Bovine had a slightly better taste. They are both really good though. The molasses slather is a definite keeper though. Thanks for the idea Squirt
