This is the first time i've cooked anything on a pellet smoker. It is really set it and forget it. Even though I have the bellows (fan) attachment on my weber kamado, i prefer the workflow of the pellet.
My cook is still in progress. I pulled it from the smoker at 165 internal temp and wrapped it. Now I am finishing it off in the oven set to 275 degrees.
I started my cook last night at 8:30 PM on extreme smoke for 6 hours. I was going to let it go on extreme smoke until I woke up at 6 AM. But I happened to wake up in the middle of the night, and then boosted the temperature. I figured six hours of extreme smoke should be enough.
I did put it on the top rack and I did put a moisture pan underneath even though I did not need it. I did that really more for catching any drippings to make cleanup easier, even though I do have aluminum foil on the drip pan/heat deflector.
I put extra brown sugar and butter before wrapping. Saw that technique on the "meat church" youtube channel.So I figured I would try it. A quarter cup of brown sugar and one half stick of butter.
Pics attached while in progress.
My cook is still in progress. I pulled it from the smoker at 165 internal temp and wrapped it. Now I am finishing it off in the oven set to 275 degrees.
I started my cook last night at 8:30 PM on extreme smoke for 6 hours. I was going to let it go on extreme smoke until I woke up at 6 AM. But I happened to wake up in the middle of the night, and then boosted the temperature. I figured six hours of extreme smoke should be enough.
I did put it on the top rack and I did put a moisture pan underneath even though I did not need it. I did that really more for catching any drippings to make cleanup easier, even though I do have aluminum foil on the drip pan/heat deflector.
I put extra brown sugar and butter before wrapping. Saw that technique on the "meat church" youtube channel.So I figured I would try it. A quarter cup of brown sugar and one half stick of butter.
Pics attached while in progress.
