I did a Boston Butt, and a rack of Baby Backs today! Butt went on at midnight with Jeff's rub at 225°, Baby Backs wet on at 10:30 this morning with Jeff's rub. Smoker was between 225 and 250 for over 14 hours! I pulled the butt at 205 IT after 14 hours of smoking.
Wrapped it in foil and towels and put it in a cooler for 1.5 hours.
Pulled Baby backs and sauced after 4.5 hours of cooking at 250°. Back on the WSM for 30 minutes.
Unwrapped the butt and it was incredible! Juices just flowing out gloriously!
I pulled the bone out and the butt just fell apart!
Chopped/pulled, it is awesome!
Took the ribs off and wrapped until ready to slice.
Sliced em up and ready to eat!