Doin Da Butt!!!

gotribe28

Fire Starter

Original poster

May 6, 2013

39

10

• May 12, 2013

• #1

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• gotribe28
• May 12, 2013

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• gotribe28
• May 12, 2013

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• gotribe28
• May 12, 2013

This is my first attempt, wish me luck!!! Will keep you posted

 

gotribe28

Fire Starter

Original poster

Thread starter

May 6, 2013

39

10

• May 12, 2013

• #2

2 1/2 hours in, any suggestions?

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• gotribe28
• May 12, 2013

 

davidhef88

Master of the Pit

OTBS Member

Jun 24, 2011

2,176

120

Rochester, NY

• May 12, 2013

• #3

How big is that? Looks about 7lbs. Looks like you have it all under control. Another 10-12 hours it should be good.

 

ats32

Smoking Fanatic

May 25, 2012

310

21

Michigan

• May 12, 2013

• #4

I suggest you start it earlier if you plan on eating it today.

Looking good and don't get too worried when you hit the stall period where it may stay at 165F or so forever.

 

gotribe28

Fire Starter

Original poster

Thread starter

May 6, 2013

39

10

• May 12, 2013

• #5

Davidhef88 said:

How big is that? Looks about 7lbs. Looks like you have it all under control. Another 10-12 hours it should be good.

Click to expand...

8. 5lbs

 

gotribe28

Fire Starter

Original poster

Thread starter

May 6, 2013

39

10

• May 12, 2013

• #6

The finished product.... 203 deg

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• gotribe28
• May 12, 2013

The perfect wine with pulled pork.... imo!!!!!

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• gotribe28
• May 12, 2013