1 1/2 hour into it, time to sprits it.
The Bush Light helped me cope with the long wait.
I did a 4 1/2 pound pork butt bone in, and some baked beans, tied the pork butt up with some butcher twine, did a simple rub for it salt, pepper, garlic salt, smoked paprika, chili powder, brown sugar.
I also brined it over night in some apple cider, salt water solution, with fresh squeezed oranges in it, and then injected it the next morning with a injection I made.
I also did some baked beans, I smoked the bacon first for a bit, then I layered two pieces in the bottom and the rest on top.
This is my fourth time cooking in my new brinkman vertical offset cooker (limited edition), it turned out pretty decent, all though it took forever for this small butt to get done like 11 hours, and I was pretty steady at 240°, so I don't know what up with that.
I had a pretty decent smoke ring on the butt, using hickory and apple wood and very juicy.
Thanks for looking