Hello all. I haven't posted for a while, but I have been doing allot of cooking lately. HAd a party last month for about 50 people. We did 20#'s of Butts, 6 racks of baby backs and about 15 lb's of sausages. Everyone loved everything! I had one pic of most if it in process. The butts were already pulled and resting. There was a piece of Samon on there too.
Yesterday, I got to cook for some family that was in from the West Coast. They requested Baby Backs, and I was happy to fulfill their request. Started by removing the membrane and rubbing them down good!
Loaded them onto the gill and started the 2-2-1 method at 225 degrees.
I was using a combination on Hickory and Apple for my smoke.
This is after I pulled them from the foil at about 4 hours.
After letting the sauce sit for a while. Done - perfect!!!
Came out perfect. Just a little tug and the meat fell off the bone. Very happy with the cook and looking forward to next time.
Doing more Butts for New Years eve!