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**texastweeter** · July 15, 2023, 06:15 PM

Braised venison tips over rice.

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**barelfly** · July 15, 2023, 06:29 PM

Will it taco texastweeter

why yes…a frozen burger during bachelor weekend will definitely taco! Especially with some fake shack sauce and pickles….and half bag of Orida fries

feeding that flame with some pepper jack cheese on that 1/3lb burger patty…..

And then some fake shack sauce, bread and butter pickles and dem fries and ranch

**Michael_in_TX** · July 15, 2023, 08:21 PM

This morning I realized I had placed some pork butt in the fridge a few days ago to defrost and had sorta forgotten about it, so I needed to cook it. This is the boneless pork butt leftover from my pork steaks and they were....aggressive in how they took out the bone, so it had huge gashes in it, essentially cleaving it into several pieces already.

Normally I do pulled pork on my PBC, but with it being so brutally hot out there and the less-than-optimal condition of this pork, I decided to do an experiment and smoke the pork on my Chimp pellet grill to compare.

So, that's what I did. I did my usual Whataburger (because Texas) mustard binder and then a generous application of Killer Hogs' The Hot Rub.

Then the Chimp they went for a good seven hours at 225 F Pro mode.

Here's what they look like a few hours in and getting some nice color.

One of the first things I realize is now I get why people spritz. A PBC is such a moist cooking environment that in four years I have never needed to spritz pork. With the convection nature of a pellet grill, it was getting significantly dry in places. Still, with it being so hot, I skipped the spritzing.

About 90 minutes before I wanted to eat, I was fully in the stall, so I elected to wrap the pieces. The smaller ones finished rather quickly after that, and the larger piece, about 20-30 minutes later. I placed the foil-wrapped pieces in a cooler to rest while I stuck two foil-wrapped potatoes in the oven at 400 F.

After an hour the potatoes were done and I shredded the pork.

Here are my impressions. The bark was fine; I don't think spritzing would have added anything, after all, you're shredding it all up anyway. And, as you can see, there is a smoke ring, for whatever that is worth.

Now, is there smoke flavor? Yes, but it is quite mild. It is no where near what I typically get on a PBC. Obviously, that is to be expected. I doubt I will do pork butt on the Chimp again. To be clear to those new to BBQ, this is not a knock on Grilla or pellet smokers; it is simply a result of the differences between a pellet grill and a more traditional smoker.

And, this is good stuff! As Matt Pittman / Meat Church likes to say, "I ain't mad at it." Pulled pork is pulled pork. And I certainly would do pulled pork on a pellet grill a thousand times over before I'd do it in a household oven.

Here's the final plated dish. The baked potato was topped with sweet cream butter, a copious amount of pork, vinegar sauce, and jalapeños. (I promise, there is a baked potato under there.)

This was kind of a fun experiment. It satisfied my curiosity about something I've been wondering about for quite some time.

**SheilaAnn** · July 15, 2023, 10:09 PM

Repeat: Peruvian style chicken with green sauce. No black beans this round because there has been a summer squash apocalypse from CSA. 🤣

**Attjack** · July 15, 2023, 11:53 PM

I smoked some baby backs while i did some repairs on the cabin.

**Skip** · July 16, 2023, 05:45 AM

First run at Jalapeno Poppers for this garden year. Chicken, Cream Cheese, Cheddar Cheese, and a Little Seasoning. Smoked and cooked on the MAK.

**Johnny Booth** · July 16, 2023, 07:21 AM

Wings with a pineapple, honey, jalepeno glaze.

**Henrik** · July 16, 2023, 07:50 AM

I haven’t done pulled pork in a while, but it is oh so good. And I found a real nice pork shoulder at my local grocery store, weighing in at 2.5 kilos. Put some Dijon mustard on it, and then Cosmos Q pork rub. It is now smoking away in my dirt cheap no name kettle. Although I have pimped it up
quite a bit. It has a fireproof gasket in the lid to seal it. I use a SnS de luxe insert, and I have mounted a Pit Viper fan in the bottom. My FireBoard 2 drives it. And I bought new grates for it today. I’m using Marabu charcoal today (not briquettes), and cherry wood chunks for smoke flavor.

Temp is set to 130 deg C, and it’s been rock in’ steady for 3-4 hours now. Still some ways to go.

**Sid P** · July 16, 2023, 08:47 AM

Bacon, eggs 😉, and broccoli for breakfast.

**xrodbob** · July 16, 2023, 09:43 AM

Simple Baby back ribs on the WSM. Bone sucking rub. Hickory wood. Again longer than I thought so got i only almost passed the bend test but still delicious.

Have to say the rub was a bit overrated.

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**Henrik** · July 16, 2023, 10:14 AM

That pork butt I showed a few posts up is looking good. Time for a wrap and a push to the finish line.

**texastweeter** · July 16, 2023, 11:12 AM

Scratch biscuits, venison sausage, yard eggs, and homemade Dewberry jam.

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**Troutman** · July 16, 2023, 12:35 PM

Prime 1 Tri Tip cooked SV at 130*F for 6 hours. I then seasoned and seared the heck out of it over some Fogo and oak. Served on a bed of risotto along with some wine infused, sauteed mushrooms and a killer chimichurri sauce.