SnS pulled pork today

[EasyMoney]

This is my first truly long cook on the SnS. Figured pork butt was a good place to start. Cheap. Forgiving. Delicious. No bone ins at the market, but I found a very nice looking boneless. Someone did a sloppy job of removing the bone, so in the trimming process I decided it was better to just cut the two pieces apart, then have a big gash running through it. Dry brined overnight. Lit grill at 7am. Was holding steady at 228 around 8am so meat went on coated in Meathead's Memphis dust. Since then, the temp has been almost entirely 225-232. After a stir/sweep/add it went up to 241, but after 30 mins worked it's way back to 228 and is holding steady. 225-228 seems to be a happy spot for my grill, and that makes me happy.

I was already impressed with the the SnS, but sitting here today, sipping my beer and giggling every time I look at my pit temp, I'm blown away. I've helped my father smoke ribs, tri tip and brisket on his fancy pellet smoker and it doesn't hold a temperature like the SnS on a kettle. In addition, you can't reverse sear a ribeye on a pellet smoker.

I've been cooking on this grill for 15+ years, but now I'm actually barbecuing.
Pics coming soon. Forgot that btw

[RonB]

Congrats. I'm sure you will do well, and wind up with some tasty eats.

[fuzzydaddy]

Awesome! You got the charcoal started right and a great job on your vent settings.

I've done a few butts on my 22" and at around 7 hours I add more briquets (I use Kingsford Blue Bag) and flip my butts to get good 360 bark. Do the refill before temps start dropping too much. I use long tongs to stack the remaining into one corner then add unlit, and remember to ash sweep. My cooks are typically in the 225-250 range and take 13 to 14 hours. I don't need to add a whole chimney at the refill, probably closer to 1/2 chimney. My butts are usually about 8 lb.

[EasyMoney]

Ooooh. I will flip next time I open. Other than that our techniques are almost identical fuzzydaddy. I may have taken some tips from your previous posts.

I'll get a pic next time it's open too. I opened for the sweep/fuel add/water add/ show the wife what a good boy I've been while she was at work, and in the excitement forgot to take a pic again. Looking beautiful. She was skeptical when I lit the grill so early, but after seeing it she is now very enthusiastic about dinner.

[fuzzydaddy]

Here's my recent butt when it was probe tender at 196. I used cherry wood. I don't add water at the charcoal refill as the butt is in the stall and sweating. Anticipating that yours will be excellent!

[EasyMoney]

Holy pig! I have to hunt around to find them that big around here. Beautiful!

[fuzzydaddy]

Sam's Club and a local store carry them in a 8 to 9 lb range, and always bone-in.

[EasyMoney]

Woohoo! Looks and smells amazing. Nice crusty bark. It jiggles seductively. Mrs. EasyMoney opened her beer early, which is a good sign here. I wrapped them individually in two layers of heavy foil to rest.

[David Parrish]

Woohoo! Looks and smells amazing. Nice crusty bark. It jiggles seductively. Mrs. EasyMoney opened her beer early, which is a good sign here. I wrapped them individually in two layers of heavy foil to rest.[ATTACH=CONFIG]n223528[/ATTACH]

Very nice! Ya done guuuuud!

[fuzzydaddy]

Beautiful bark. Outstanding!

[RonB]

I have always liked a little jiggle.

[fuzzydaddy]

Eating well helps with that.

[DWCowles]

Beautiful! EasyMoney

[7x57mm]

Outstanding! I am envious of your kettle temps! Mine runs hot so I'm learning how to cook hot thanks to the excellent tutelage from the fellowship of the Pit.