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<blockquote data-quote="sig357" data-source="post: 269334" data-attributes="member: 197"><p>Well I finally took the leap into the pellet grill era. I ended up buying a RecTec Stampede. My buddy said buy once cry once. Grabbed 2 porkbutts about 7lbs a piece. Rubbed them both down with mustard and covered with pitboss Smoked infused and Hickory Bacon seasonings. Let them sit in the fridge over night. Got home about 1030pm and mixed up 50%brown sugar and 50% Pitbosss seasonings I used before. Covered the top and sides with this mix and put them on the pellet smoker @225 with pitboss competition pellets. Smoked for 15 hours till they both proved like soft butter, wrapped in tinfoil separately and put in the cooler for 3 hours till we were ready to eat. The taste was really good. The bark coverage and flavor was very good and had zero complaints. This was my first smoke on my pellet grill but man having wifi and being at work getting updates on where the temp of the meat is simply amazing. </p><p>Pre smoke</p><p>[ATTACH]37873[/ATTACH]</p><p>8 hours in</p><p>[ATTACH]37874[/ATTACH]</p><p>Time to pull</p><p>[ATTACH]37875[/ATTACH]</p></blockquote><p></p>
[QUOTE="sig357, post: 269334, member: 197"] Well I finally took the leap into the pellet grill era. I ended up buying a RecTec Stampede. My buddy said buy once cry once. Grabbed 2 porkbutts about 7lbs a piece. Rubbed them both down with mustard and covered with pitboss Smoked infused and Hickory Bacon seasonings. Let them sit in the fridge over night. Got home about 1030pm and mixed up 50%brown sugar and 50% Pitbosss seasonings I used before. Covered the top and sides with this mix and put them on the pellet smoker @225 with pitboss competition pellets. Smoked for 15 hours till they both proved like soft butter, wrapped in tinfoil separately and put in the cooler for 3 hours till we were ready to eat. The taste was really good. The bark coverage and flavor was very good and had zero complaints. This was my first smoke on my pellet grill but man having wifi and being at work getting updates on where the temp of the meat is simply amazing. Pre smoke [ATTACH=CONFIG]37873._xfImport[/ATTACH] 8 hours in [ATTACH=CONFIG]37874._xfImport[/ATTACH] Time to pull [ATTACH=CONFIG]37875._xfImport[/ATTACH] [/QUOTE]
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