Two pork butts on the Camp Chef Woodwind 24.
I'm sold.
I went straight by the book:
Pat dry
Mustard binder
Liberal rub
Let it sweat, for 30 min, then apply more rub.
On the smoker at about 225, fat side down.
After the rub looked "set," start spritzing and rotating every hour up to about 165
Liberal spritz, wrap in butcher paper, bump temp up to 275. let it go to about 200 and small change
Off the smoker, foil tent for 30 minutes
Bone came out clean as a whistle.
Hand pullable, pretty effortless. Juicy.
Nice, clean, smoke flavor. I would like more smoke flavor, but this was no joke.
45 degrees outside, and this thing held temp like a champ. I do have the insulation blanket, probably helped.
I'm sold.
Also reverse seared a few 2 inch thick NY Strips (flavorless from Jewel) a few weeks ago. Again, pretty close to effortless to a perfect medium rare / medium. About 1 hour on this thing's "low" smoke setting which got them up to like 100 and small change, then cranked up the side sear station to mark them up in just a minute on each side. That's all it took for VERY distinct criss cross grill marks. The thing can SCREAM.
Brisket and Flinstone beef ribs are my next big test as soon as I can get my hands on them. I haven't done any spares yet, but I have 128% confidence that those are going to be insanely good. Dare I admit - probably better than I'e been doing on my kettle or Kamado.
I'm sold on the pellet smoker. I'm going to teach Jr how to do use it, so he can be in charge of BBQ this summer.
We cannot be friends if you do not know the difference between Mayo and Miracle Whip.