Awesome cooker. Enjoy it! What’s on the menu for the first cook?
Boston Butt. I mixed up a rub for it today, Going to d0 a 225 degree slow and low with maple pellets, and a 12" smoke tube filled with apple, maple, and corncob pellets (it's a Vermont thing). I will post pics in order to ore everyone.
Currently, the pit is holding 240 degrees. My tube smoker can be seen on the left side of the bottom rack. Once the bark begins to set up, I'll begin spritzing it with water every 30 minutes or so.
Wrapped it with a bit of pineapple juice and lime when it hit 165. Pulled it at 202 degrees.
I'm impressed. Impressed with the ease of use, the bark, the FireBoard, and most of all, the flavor.
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