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Pork Butts for the Games

post #1 of 3
Thread Starter 

Sure was enjoyable smoking these up and watching the Patsies bite the dust.

 

 

Around 140º. Wood of choice Pecan and Cherry. One 8 1/2 lbs, one 8 lbs.

 

 

Close to wrapping here at 165º. Love that color the Cherry gives them.  Wanting these done by 6:30 PM, put them on at 9:30 AM

Going to have to do Turbo Mode.  Spritzing them on occasion with Apple Cider/Apple Cider Vinegar.

 

 

Wrapping at 165º. One butt I used Bad Bryon's Rub and the other a Fiesta Brisket Rub

 

Turbo mode in place. One came off at 6:15, the other at 6:30 PM

 

 

After an hour in the cooler they pulled perfectly. Still one more to pull, but you get the picture.

post #2 of 3

Looks good and it is always nice to watch Tom Brady cry. :th_crybaby2:

post #3 of 3
Nice smoke ring on those pulled chunks.
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