These are a couple of butts that I put in the smoker at 11:30 pm Monday night. The temp of the smoker was 220 and they were in until 4:30 pm Tuesday afternoon with an internal temperture of 195. So figure 17 hours for these two fine specimens. I injected them with homemade apple butter and put my special standard rub on them. I never once opened the smoker until the end. They were very moist and tender.
Instead of pulling the pork, I chopped them this time.
Edited by SmokeTexRing - 2/8/12 at 6:15am