Went ahead with the 2 pork butts from Sam’s. Approx 6-8 lbs each. My son requested this for his lacrosse team. So I’m feeding 12 rabid freshmen tonight.
The pellet usage is superb, less than a 1/4 used since 8am. Pic taken at 2pm. Cooker running at 225°F(pro mode), ambient temp is around 25°F at start to currently 45°F. Slightly breezy and low humidity, around 42%. Pellets used are Grilla Hickory with JD blend on top. Before starting I had about 1/3 hopper of Grilla and filled remaining up with JD. I did fill my smoke tube up with the JD.
Decided to use an SPG rub on one and Big Bob’s on another. Will report back on my favorite and finished products. They’re currently in the wrap and finishing.
I will note, the grill meat probe seems to be off a touch, about 5-10°F from my fireboard
The pellet usage is superb, less than a 1/4 used since 8am. Pic taken at 2pm. Cooker running at 225°F(pro mode), ambient temp is around 25°F at start to currently 45°F. Slightly breezy and low humidity, around 42%. Pellets used are Grilla Hickory with JD blend on top. Before starting I had about 1/3 hopper of Grilla and filled remaining up with JD. I did fill my smoke tube up with the JD.
Decided to use an SPG rub on one and Big Bob’s on another. Will report back on my favorite and finished products. They’re currently in the wrap and finishing.
I will note, the grill meat probe seems to be off a touch, about 5-10°F from my fireboard
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