Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Roget on September 18, 2020, 02:53:17 PM
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Smoked a pork butt in the GMG Jim Bowie yesterday.
Smoked it @ 235° for four hours to an IT of 140°.
(http://i.imgur.com/8V5IIle.jpg) (https://imgur.com/8V5IIle)
Foiled/Panned to an IT of about 190°, put it back on the grates, bumped the temp to 250°, & finished it to an IT of 201°.
The butt had a pocket of fat in the center which made the meat extremely moist. (fat is good :D)
(http://i.imgur.com/9gppjbk.jpg) (https://imgur.com/9gppjbk)
Had BBQ sammies last night and will have pulled pork tacos tonight.
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Looks good! That was pretty quick for a pellet cook
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Looks delicious Roget!
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Roget, looks like a perfect pelletization.
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Roget, that looks fantastic. I have to give that a go on the GMG Davy Crockett. What did you use for a rub?
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Nice looking pulled pork!!! The tacos were a hit here.
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Roget, that looks fantastic. I have to give that a go on the GMG Davy Crockett. What did you use for a rub?
I used Jan's rub. I like to try other rubs, but I can always count on Jan's to give me a good flavor.
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Thanks, I'll give Jan's a try as well.