My Biggest Smoke Session Ever

thanks Foam

well the last butt took a little longer, but still only 13 1/2 hours.  pulled like a charm and great pink smoke ring, again about 2 cups of jus with minimal fat.  .  Foil really makes a difference.  ive cooked a butt that took 22 hours. wish i had foiled that one.

Anyway the smoke has stopped and my freezer has a little over 20 lbs of pulled pork and 5 cups of jus ready for tomorrow.

no pics of last butt as i feel im getting repetitive.

my eyes sting and my nose is filled with black goo.  The big smoke is FINISHED!!

35 lbs of pork , 3 days, 60 lbs of charcoal and around 10-15 lbs of cherry and hickory wood chunks!  what a week. ive learned so much about temp and smoke management in different weather conditions.

Thanks all for your comments and input. this forum gave me a lot of confidence to undertake this big cook.

One last question, ive started a thread about it but no one has responded.  What is best way to reheat alot of frozen pulled pork.  I would like to mix all the meat together for consistancy and then pour on jus.

What temp?  Oven? Crockpot?

again, thanks all and Happy Smoke!

That's a lot of pulled pork and 2 bags of jus