Turned out pretty good. I'm going to have to add some additional seasoning to it as I continue shredding it.
8.6 pound butt. Kinders The Blend. First 3 hours at 180 (smoke boost), then 250 until probe hit 165, foil boated and cranked the temp up to 275.
I had a foil pan with water under it until the foil boat.
Searwood XL.
Tonight is NY strips to finish off the steak cooking this weekend. I used basic salt, pepper, garlic for the seasoning and followed the same deal as last night.
One ended up cooked to medium, but you can't tell if you just go by taste/texture.
This weekend I decided to try some steaks on the smoker to see how they taste since I usually sous vide my steaks and then finish in a super hot pan to get a nice crust.
Well, this definitely met the sous vide level of softness, even cook, and flavor. Ribeyes from Costco on a Searwood XL. 250 degrees until 120 internal was hit. Then I cranked the heat up for a quick sear and left them in while the grill went through shutdown. Seasoning is The Bearded Butchers Blend Seasoning, Original All-Purpose.
Chicken Legs. Weber Searwood XL. Turned smoker to 450 to get it up to temp. Threw chicken on, turned temp down to 385 and cooked for 45 minutes. Probed and saw they were at 190, and skin was splitting, so I took them off. Meal prep for the week is pretty much done.
Oh, for seasoning I used pork and poultry seasoning by Alden's Mill House.
Second weekend making rotisserie chicken. This time I did Kinders Roast Chicken seasoning and put it on at 385 for 2 hours. It is really good, but I still prefer the Zhender's.
Last night I put some beef short ribs and two chuck roasts on the smoker for about 5.5 hours and then finished the chuck roasts in the pressure cooker. I shredded the chuck roasts to make burritos and tacos today. The short ribs are for breakfast throughout the week. Later today I am also going to rotisserie another two chickens since the ones from last week only made it two days before they were demolished.
Second time using this and decided I really wanted to try rotisserie chicken (I use it in a lot of recipes). So, I got a two chicken pack from Costco and hoped it would turn out. It is delicious!
Searwood XL
Smoke Ring BBQ pellets
Zhender's Original Chicken Seasoning
I followed another post and had it set for 385 and checked on it after an hour. Realized the chickens were too differently sized and so left it for another half hour. I pulled them off once I noticed them starting to fall apart. It was the right call. I thought I overcooked the small one, but that one turned out the best.
And yes, wings untucked themselves during.
It's my first time smoking anything. I got a Weber Searwood XL for my pellet smoker/grill. I went with St Louis style ribs and used Killer Hogs The BBQ Rub. Here's hoping they taste as good as they look (and are soft).
Surprising no one.
Is there a bug on the screen or did I really hit 220 kW charging today?
It is 61 degrees out and no clue what the battery pack temp was, but yeah. I am shocked.