The long weekend was a perfect time to break in the new propane smoker. In addition to the Pork Butt, I did a full Brisket Packer and a Brisket Flat.
10 lb Pork Butt trimmed and rubbed with Carolina Style Rub Some Butt. Preheated the smoker to 250-275* and used Hickory and Cherry (since I was smoking Brisket).
I did spritzed the butt periodically with a mixture of Apple Juice, Cowboy Candy Jalapeno Syrup and Capt Morgan's. I had a pan under it with Chef Jimmy's Smoky Au Jus (which I modified) for pork by using ham broth base, added some brown sugar and apple cider vinegar.
I have to say I'm lovin this propane smoker. It took the butt 12.5 hours to reach 200* IT had some awesome bark and pulled beautifully. Really cut the time from using the MES40.
I then drizzle the "Au Jus" over the meat and toss it all together.
This one turned out far better than any I have previously done!!!!!!
Thanks for looking.