Great, Easy cook in my Assassin today

mep · 10-26-2013, 06:50 PM

As the title says, I had a great, easy cook of two 8 lb. butts in the Assassin. It was about 37 degrees when I was starting my fire. So, I used the weed burner to warm up the inside of the smoker and to burn off the shelves, then I started my fire with the Guru set for 275. It only took about 40 minutes for the smoker to stabilize at 275.

Put the meat on, rubbed with Dizzy Pig Dizzy Dust, and smoked it with some Hickory, Peach and Apple wood. the butts were in the smoker for 7 hours and I pulled them out at 200 degrees. The smoker never varied off 275 degrees and recovered in about 5 minutes the one time I did open the door.

I forgot to take pictures until I was in the process of pulling the pork. In the second picture, notice the discoloration on the top of my dog's head. I forgot to put a grease pan underneath the grease drain. He found found it and obviously enjoyed the grease on his head. LOL

dport7 · 10-26-2013, 06:54 PM

Nice looking, Glad it held the heat for ya. Gotta love the happy dogs.

Fwismoker · 10-26-2013, 07:01 PM

A huge pile of deeeeeeeeelish!

El Ropo · 10-26-2013, 08:57 PM

That's a nice looking pile of pork.

-10 points for the polka dot doggie collar though

mep · 10-26-2013, 09:03 PM

Quote:

Originally Posted by El Ropo

-10 points for the polka dot doggie collar though

The polka dot collar is my wife's idea. Our female dog wears one just like it, except pink. You win some, you lose some.

We ate pulled pork sandwiches for dinner and put 7lb. in one pound bags in the freezer.

FatCoyote · 10-26-2013, 09:18 PM

Pork looks great, how does the pup taste?

Pigdude · 10-26-2013, 11:11 PM

Pork looks great. 2 sammies to go please!!!!

sliding_billy · 10-27-2013, 07:49 AM

Nice looking PP.

bmikiten · 10-27-2013, 09:36 AM

What did you use for your main fuel source? Were the woods added in the bottom for flavor?

grillinguy247 · 10-27-2013, 09:56 AM

Looks awesome

mep · 10-27-2013, 10:09 AM

Quote:

Originally Posted by bmikiten

What did you use for your main fuel source? Were the woods added in the bottom for flavor?

I was using Kingsford Blue, just because I have a gob of it. My only problem with it is that it produces a lot of ash. I actually prefer lump. I put the smoking wood in the ash pan for flavor. The combination of the peach and apple with the hickory provided a real fruity smoke flavor.

bmikiten · 10-27-2013, 01:17 PM

Good deal. I was using Kingsford red bag for the last two but had to be sure the big lumps didn't get stuck. I'm going to do some added flavor wood on the next cook so I appreciate the feedback.

Biged92 · 10-28-2013, 02:33 AM

Great lookin' pulled pork. Thanks for sharing

Mrdeville · 10-28-2013, 03:54 AM

I see your dog is just waiting for you to accidentally drop some pork on the floor. When I cook BBQ and bring it in the house, my dog went crazy. He would be all the way in the basement barking and whining !

LI Pig Congress · 10-28-2013, 08:05 AM

10-26-2013, 06:50 PM	#1
mep Full Fledged Farker Join Date: 06-11-13 Location: Kansas City, MO	Great, Easy cook in my Assassin today As the title says, I had a great, easy cook of two 8 lb. butts in the Assassin. It was about 37 degrees when I was starting my fire. So, I used the weed burner to warm up the inside of the smoker and to burn off the shelves, then I started my fire with the Guru set for 275. It only took about 40 minutes for the smoker to stabilize at 275. Put the meat on, rubbed with Dizzy Pig Dizzy Dust, and smoked it with some Hickory, Peach and Apple wood. the butts were in the smoker for 7 hours and I pulled them out at 200 degrees. The smoker never varied off 275 degrees and recovered in about 5 minutes the one time I did open the door. I forgot to take pictures until I was in the process of pulling the pork. In the second picture, notice the discoloration on the top of my dog's head. I forgot to put a grease pan underneath the grease drain. He found found it and obviously enjoyed the grease on his head. LOL __________________ Assassin Smoker; Large BGE; Char-Broil Gasser; Black Thermapen; Looftlighter; KCBS CBJ

10-26-2013, 06:54 PM	#2
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	Nice looking, Glad it held the heat for ya. Gotta love the happy dogs. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

10-26-2013, 07:01 PM	#3
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	A huge pile of deeeeeeeeelish! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

10-26-2013, 08:57 PM	#4
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	That's a nice looking pile of pork. -10 points for the polka dot doggie collar though __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

10-26-2013, 09:18 PM	#6
FatCoyote is one Smokin' Farker Join Date: 10-10-13 Location: Austin, Texas	Pork looks great, how does the pup taste? __________________ What ya smokin there?

10-26-2013, 11:11 PM	#7
Pigdude On the road to being a farker Join Date: 05-16-13 Location: Western Wisconsin	Pork looks great. 2 sammies to go please!!!!

10-27-2013, 07:49 AM	#8
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Nice looking PP.

10-27-2013, 09:36 AM	#9
bmikiten Knows what a fatty is. Join Date: 08-31-13 Location: San Antonio, TX	What did you use for your main fuel source? Were the woods added in the bottom for flavor? __________________ Rude Mood Competition BBQ Team FEC100, Primo Egg w/controller, Memphis Pro, Custom Stick Burner, Assassin 28.

10-27-2013, 09:56 AM	#10
grillinguy247 is one Smokin' Farker Join Date: 09-17-13 Location: Murrieta California Name/Nickname : Chad	Looks awesome

10-27-2013, 01:17 PM	#12
bmikiten Knows what a fatty is. Join Date: 08-31-13 Location: San Antonio, TX	Good deal. I was using Kingsford red bag for the last two but had to be sure the big lumps didn't get stuck. I'm going to do some added flavor wood on the next cook so I appreciate the feedback. __________________ Rude Mood Competition BBQ Team FEC100, Primo Egg w/controller, Memphis Pro, Custom Stick Burner, Assassin 28.

10-28-2013, 02:33 AM	#13
Biged92 On the road to being a farker Join Date: 03-30-12 Location: Huntington Beach, California	Great lookin' pulled pork. Thanks for sharing __________________ Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker \| 22.5" OTS \| Assassin28 \| Traeger Lil Tex Elite \| GMG Daniel Boone

10-28-2013, 03:54 AM	#14
Mrdeville Full Fledged Farker Join Date: 03-07-13 Location: Washington DC	I see your dog is just waiting for you to accidentally drop some pork on the floor. When I cook BBQ and bring it in the house, my dog went crazy. He would be all the way in the basement barking and whining ! __________________ Shirley Smoker , 22.5" Weber Kettle,Thermapen, Thermapop, Timestick

10-28-2013, 08:05 AM	#15
LI Pig Congress Knows what a fatty is. Join Date: 08-30-13 Location: Smithtown Ny	Nice