Pork Butt on the Chimp

[klflowers]

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

[HawkerXP]

Only one picture!

It does look good!

[STEbbq]

Obviously too much bourbon was consumed during the making of his post

[klflowers]

HawkerXP thanks. STEbbq, way too much bourbon was consumed.

[jhapka]

I read the title and thought it might be about chimeric experiments. Tasty looking pork!

[klflowers]

That is one way to put it

[Greygoose]

Lookin’ yummy !!!!

[klflowers]

Thanks it is really good

[Redwng]

Looks good from here!

[CaptainMike]

So, perhaps we can say you have a champ chimp. Nicely done! And I can't remember the last time I had too much bourbon. Really, I literally can't remember....

[klflowers]

I can’t either. I just think I had too much last night.

[bbqLuv]

Looking good the Pellet Hood
Near perfect with PBR on the side.

[klflowers]

Not just near - perfect with a PBR...