This is why we have pellet grills

[Roaniecowpony]

I had a pork butt that needed cooking. I had no time to baby it...a meeting, broken sprinkler valve, dog needed walking, wife issued chore list....

I fired up my 700 to 225F, cut open the cryovac, quickly trimmed some fat, seasoned, and placed it on around mid afternoon. I don't know exactly when. I had intended to wrap it before bed, but fell asleep. Forgot temp probes. Woke at 5am to find it probe perfectly tender.
Sometimes things work out pretty well. This is to restock our frozen supply.

 

[Ostrichsak]

My first suggestion to rookies asking how to get started is simple: get a Boston Butt. Hard to ruin them beyond being edible & always delicious up to that point.

 

[Lager1829]

No wrap It's all about bark!!

 

[FastEddie]

Exactly why I bought mine.
Baby-sitting the fire was getting old.
Nicely done

 

[Roaniecowpony]

No wrap It's all about bark!!

Exactly why I bought mine. Baby-sitting the fire was getting old.
Nicely done

Well...I did use a charcoal fire for my "twiced smoked" process. But it was like an hour at 500F in the komado with a chunk of Cherry.

I put a liberal amount of rub in some pork broth and pour it over the pulled meat, put it on the komado at 500F until it browns on top, turn it under, repeat, add broth as needed to keep it moist. The meat gets seasoned and smoked all throughout and makes bark-like crisps.

 

[NBK]

Nicely done!

 

[Roaniecowpony]

...Trying to be the man my dog thinks I am.

If I were the man my dog thinks I am, I'd ante up to a better cut of meat for him. Today, I caught my wife cutting up some of my 13 hour cooked, wagyu injected, carefully prepared Prime brisket for him. How am I going to live up to that?