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That looks good, and to be honest, after seeing yours I think I have one left in the freezer. You got me graving for pulled pork sammies. Some where I seen some one put it in Pita pockects.Now that sounds really good.
Classic! Actually, I had a number of them while grilling burgers and throughout the evening, before going to bed. Not to worry though I'm sure it will be a "long afternoon"!!
Here is an update. . . presently hangin around 150 just sprayed again with apple juice. Gonna pull at 165 and do the wrap job on it. I'll take another picture then. It's looking awesome already.
Here is what it looked like at 7:00a and around 115. I flipped it to put the fat crown on top, and re-dusted it with rub. . . . just because.
Hey, stop rubbing in the fact that you guys can drink beer today, I have to work tonight.
I did get up early to fire up the smoker as well. put on two butts that I am doing for my works Holiday party. They decided to have a BBQ competition this year. I am trying to get them done in my "off time" since the party is during the week, but thanks to the snow I get to work today. I have to admit this is the coldest outside temps I have ever made Q in. Hovering around the mid to upper 20's and snowing, but I am maintaining temp better than expected. I don't have any pics but will take some and post later.
Good luck with your smoke. . . it is right around 35 here. Just missing the freezing rain. We had our share of that last year! Lost a tree because of it. But it makes for some great pictures.
Finally hit 165. Hit that plateau. . . it's taken 4 hours to creep 20 degrees. I cheated to save pellets and took it off the Traeger at 165, double wrapped it in foil and put it in a 225 oven. Still only at 167! Right on schedule though, should be done by 4:00 (hopefully).
Here it is at 165:
One with unnecessary zoom. . .just showing off the camera!!