7# butt went on last night around midnight
At 9 this morning at an internal of 165. Bumped to 275 to finish
Pulled off once probe tender and kept warm till dinner time. Then the shred was on!
+2 for lumberjack at RK. Ours in southern Indians stocks oak, hickory, comp, Apple, and pecan.
Also have had good luck with B&B post oak and hickory. Usually pick it up at academy sports when I re-up on meat church rubs
Split open a couple birds yesterday
Today was burgers, bacon-wrapped onion rings, beer-soaked brats, Frank’s for the kids, corn on the cob. Pork butt is to have on hand during the week.
Wife bought a 14# brisket, challenge accepted. Used meat church’s holy cow and gospel rubs, went on xtreme smoke low for the first 4 hours, then bumped up to 225 for the next 5 hours until reached a good bark near 165.
Pulled at 165 to wrap in paper and push to 200. Light misting of apple cider...
Got my Bull set up, burned in, and initial cook (Burgers) yesterday. This is the follow-up, low and slow cook. 3x pork butts for family and a buddy, cooked at 275 for about 5 hours, then wrapped and finished until probe tender at 203. Also did some smoked ma