First smoke on the SSP

[thebigdawg77]

Well, the SSP I rescued Thursday evening is smoking a butt this morning.


630am goals in the grill, Apple wood chunks on top, lit and going.


Reached 235 in about 25 minutes.


9lb butt on at 700am.
Temp holding real steady. Found the built in therm to be fairly accurate.


2 hour mark, looksie and spritz.
Temp holding real steady.

Just past the 3 hour mark, IT is 143 and climbing.

Looking forward to pulling this one.

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[thebigdawg77]

6 hours,  172 IT. Grill is holding amazingly well between 235 and 245.

Happy with this smoker. Hope to be happy with this pork.




Cheers, TheBigDawg

[TheDude]

Looking good so far. Personally, I like to wrap at this point. 165°-205° is slow going naked.

[Travis]

Well, how'd it turn out. Wrap, no wrap, times.
Looks guud..

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[Davescprktl]

Looks like it turned out great to me.  Nice bark!

[TheDude]

Antici.... Pation....

[thebigdawg77]

Sorry guys, forgot to update. Turned out amazing. Wifey said never had 'que with flavor like that.

Ended up pulling and wrapping at 178IT, patience was running thin. Couple more hours brought it to 201.

Forgot to take pictures before pulling, but here is the final...


The SSP was rock solid on temp throughout the cook. Still plan on upgrading my temp probes, although the built in on the handle proved to be accurate (+/- 3°). I want to be able to better monitor temp at the grate level.

Was a great day, and left me with enough pork for the next few days.

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