Thiisss issss "PorkButtacus"
DualFire 1200 1.75lb Pork Butt, injected apple/pineapple mango juice, mustard binder seasoned with Meat Church Honey Hog and honey, for 12 hours overnight. (It was pretty lean so I doubt it would have stayed as moist without injecting)
On the smoker with cherry wood at 220 increasing 5 degrees as needed to 240 near the end, on middle rack for 12 hrs to hit 200. I prefer heavy bark so no wrap, spritz (apple/pineapple mango juice/butter/honey/kinders honey bbq) every 60-90 mins after 3hr and it was just right, 4 hr rest turned out moist, tender but great texture. Bark is so like a candied bacon brown sugar shell delicious! You can see how the cherry wood smokes the meat up red/pink making it more appealing than with hickory that leans towards a brown/washed out tone.
Serving tomorrow as ciabotaa bread sliders. To cheese or not to cheese, that is the question?
I have experimented with my feed rate and currently have my feed rate at 2.0 on my smoker side. The few exaggerated drops in temp are when spritzing. While it looks like its not holding temp, my adjusted feed rate gives a more consistent smoke production then the 3.5 feed rate. The zoomed in screenshot shows the close consistentancy in its pattern, and every up swing is smoke. Before adjusting the feed rate it would hit temp and hold but I wouldn't get the smoke i get now.
Another day of loving Recteq results! I've had the 1200 for 2 years now, but I can't tell you how many times I've had the RT 2500 BFG in my cart. But the Smokestone 600 griddle will be next so I can do easy breakfast and add Hibachi stir-fry meals.
My best Recteq compliment was several weeks after last year 4th of July where I had cooked reverse seared ribeyes (my personal favorite) along with smoked side dishes for family. Weeks later while my niece was out at Texas Roadhouse, she called to tell me I had ruined steak for her since she can't get the same flavor at a restaurant now!!!
PS I'm an old man Pappy so yeah, I can rant and make lame dad style jokes...