It's 8AM here and I've got two 9lb pork butts in a new pit, an Oklahoma Joe I got just a few weeks ago.(Yeah, I know, it's a COS but I figure I can cook on anything as long as I can build a fire in it.) Been cooking since midnight and I have an internal temp of 160 and a chamber temp at 225. Most of the night it's been running at 250 give or take.
This rig definitely cooks different than my Chargriller Pro. Doesn't have nearly as many leaks around the lid, but has a LOT of leaks in the firebox, it's a real PITA to keep the temp down where I want it. The rig likes to run a bit on the high side, 275 or so. But overall I'm happy where it's at now.
I'm cooking for about 25 people for a block party today so I'm shooting for being done between 12 noon and 2PM. The two butts are in the stall right now at 160 and I'll wrap (actually put them in aluminum pans covered with foil) when they hit 170. I'll put some butter, molasses and a bit of apple juice in the pans. The drippings will be used as the base for my sauce, of course.
I'll try to get some pics of the finished product, but it's gonna go fast so no promises.
Edit: 10AM now and IT is at 162. The stall will probably end between 11AM and Noon. I should be looking good for being done at around 2PM.
Edit: 11:45 and the temp started rising again about 30 min ago, just hit 167. 2PM is looking real good now.
Edit: 12:30PM just covered them up, now they're on the home stretch and it's easier to resist the temptation to slice some off for lunch.



This rig definitely cooks different than my Chargriller Pro. Doesn't have nearly as many leaks around the lid, but has a LOT of leaks in the firebox, it's a real PITA to keep the temp down where I want it. The rig likes to run a bit on the high side, 275 or so. But overall I'm happy where it's at now.
I'm cooking for about 25 people for a block party today so I'm shooting for being done between 12 noon and 2PM. The two butts are in the stall right now at 160 and I'll wrap (actually put them in aluminum pans covered with foil) when they hit 170. I'll put some butter, molasses and a bit of apple juice in the pans. The drippings will be used as the base for my sauce, of course.
I'll try to get some pics of the finished product, but it's gonna go fast so no promises.

Edit: 10AM now and IT is at 162. The stall will probably end between 11AM and Noon. I should be looking good for being done at around 2PM.
Edit: 11:45 and the temp started rising again about 30 min ago, just hit 167. 2PM is looking real good now.
Edit: 12:30PM just covered them up, now they're on the home stretch and it's easier to resist the temptation to slice some off for lunch.

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