Saucier Posted September 30, 2007 Report Share Posted September 30, 2007 Well, yesterday I finally got around to cooking in my new KK. Its new nickname is officially "'Ol Blue" Whipped up a batch of rub, and rubbed down two pork butts, and let them soak overnight. Prepared a basket full of Royal oak, with large chunks of cherry wood mixed in, lit it from the top with a weed torch, and put in the heat deflector and grates, popped them both on, along with the bbq guru goodies, dialed it up to 250 and let it rip. Temp went quickly up to 200, then slowly inched up to 250, where it stayed most of the day. Internal temp went up to 178, and then leveled off after about 8 hours. I had to turn off the ramp mode on the guru, and manually set the pit temp to 250, to finally get my internal temp to 190 where it was supposed to be. Pulled the butts off and let them rest for an hour. Then pulled em. Alls I can say is WOW! I have smoked lots of butts (pork that is) over the years, in lots of different smokers, but this stuff was friggin awesome! The texture was perfect, it had formed a really great bark, and the mixture of oak & cherry was just the ticket! I have never had better PP ever! I had been simmering a batch of bbq sauce all day too, and served it all up to 5 guests on white rolls, with some salad (wife's idea) home made bleu cheese dresssing, and my homemade red beans (will post that recipe if anyone is interested). Didn't hear any complaints, just loud chewing noises coming from the table (like on the Simpsons when they eat) Tomorrow comes brisket! Quote Link to comment Share on other sites More sharing options...
Majestik Posted September 30, 2007 Report Share Posted September 30, 2007 Do post the Red Beans recipe please. Quote Link to comment Share on other sites More sharing options...
Saucier Posted September 30, 2007 Author Report Share Posted September 30, 2007 Bean recipe Recipe done, and posted over in the "sides" area of the recipe section. (Didn't want DJ to have to move it from here ) Hope you like! Quote Link to comment Share on other sites More sharing options...
