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Sunday Funday Butt

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Hey CrankyBuzzard...nope, did the same thing I always do. I wrapped it for about 30min to get the internal temp up to 205F, but that's it...was naked in there the whole time, the smoke must have just done its thing better this time! I did use Brinkmann cherry wood chunks, maybe they're just better quality?
 
Last edited:
Your pulled pork looked fabulous!

drlchi said:
What'd everyone else smoke?

-D
Click to expand...

I smoked a bottom sirloin roars to medium rare and sliced it for French dip sandwiches, and a small boneless turkey breast to also slice for sandwiches. Will behaving great lunches this week!
 
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Damn!!!!!! That looks amazing! Did you eat it hot/warm a cold? Never liked cold smoked fish for some reason, but if I could melt butter over that I'd be in heaven!
 
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