My first cook on the Beast - pork butt

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KamadoGuy

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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.

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I forgot to mention the pellets and smoke flavor.

I was extremely satisfied with the the level of smokey flavor (I say that as someone who smoked a lot on a kamado with lump charcoal). No doubt the 6 hours on extreme smoke was a huge benefit.

Pellets for this cook were lumberjack competition blend with maple hickory and cherry
 
Try the LumberJack 100% Hickory pellets at some point; they are my favorite. I have found LJ pellets to be the most uniform in size and their smaller diameter avoids jamming things up IME.
 
@KamadoGuy
Fantastic looking! I`m not new to smoking meats, but new to the pellet poopers, too. I`m really enjoying it! Good luck on your next cook! Looks GREAT!
 

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