Yesterday we had a house warming for our new house. And of course that is an excuse to smoke some pork butts.
So I pulled out the WSM and put 2 - 10b pork butts in for a long slow smoke. I put these in @ 225 degrees for about 14 hours over
14 hours later here there they sit, with a beautiful bark. Since I had plenty of time I was able to run these with out foiling so the bark was just about perfect. They both pulled wonderfully. For one of them I made a mustard vinegar sauce and for the other one I just used a bit of apple juice and pan drippings from the holding tray.