For my first long cook on the Chimp I did a 9 pound pork butt. I used some Lea and Perrins Worcestershire as a binder and Meat Church Holy Voodoo with a little kosher salt and some coarse ground black pepper. I didn’t get to brine it overnight; I salted it a couple hours before it hit the smoker. The chimp performed like a champ. I made sure the pellet hopper was full. It ran for 10 hours, then since I was hungry, I wrapped the butt and ran it a couple more hours.Cooked at 225. I didn’t cambro it so I ended up chopping it instead of pulling it. It was one of the best butts I have cooked. Nice smoke ring, great flavor. Good smoke due to the temp swings. I used B and B Championship Blend pellets along with some BBQrs Delight Black Walnut that Candy Sue sent awhile back. I didn’t get a pic of the butt coming off the grill cause I had been in the bourbon by then, but here is what I have.
Going on
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Clean bone
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Hopper after cook
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Chopped pieces
Going on
​Clean bone
​Hopper after cook
​Chopped pieces
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