The shrimp smokes pretty easy. I let them soak in evoo with some rub mixed in and then they were on for about 45 minutes. I was going to take them out at about 30 minutes but they were still good at 45 minutes.
The butt got done at about 12 and 1/2 hours IT was 205*
This was my best Boston butt yet. I had it in a foil pan the whole time. I had the 6" AMNPT with hickory pellets filled twice and had a few chunks of hickory in the bottom of the MES. I put some apple in the MES chip try. When the Maverick said 165* IT I covered the pan with foil. It took awhile to get to 205* IT. I did put about 1/4 cup of apple cider in the pan before covering it. The pan had a bunch of juice from the butt already in there. I took it out of the pan and double wrapped it in foil and some towels and put it in a cooler for 1 1/2 hours to rest. When I took it out of the cooler it was still too hot to pull so I broke it up along the natural hunks of meat and let it cool some before pulling and adding a finishing sauce. The sauce was the juice from the pan with the fat scraped off ( put the juice in the freezer while the butt was in the cooler and scraped the fat from the top) with
1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes
I used 1/2 cup apple cider vinegar and 1/2 cup apple cider instead of 1 cup of cider vinegar because my wife is not a big vinegar fan. I'm glad it was mixed with the pan juice because it still had a pretty good vinegar taste. I liked it and hope the wife will.
Edited by Tom 178 - 8/3/14 at 9:35am