- Dec 10, 2007
- 6
- 10
My wife surprised me with a new GOSM for Christmas so we broke it in at our New Years party. Our local butcher had some nice boston butts with the bone in so I grabbed four. I had some picky eaters so I grabbed four whole fryers to smoke up too. I normally brine my port butts, but since I had four and had a house full of guests the whole weekend I skipped it (being lazy). We rubbed the meat down, wrapped, and let them sit overnight. I fired the GOSM up at 5:00am and in they went. I had 2 finish up at about the same time and 2 stay in just a little bit longer but everything was out of the smoker by 4:30pm. I used a finishing sauce and homemade bbq sauce on 2 of the butts, and kept the other two plain. I can't tell you how easy the GOSM makes smoking this much food a breeze. Everything turned out delicious and we had a ton of food for everyone to take home and enjoy while watching football on New Years Day. Here are a couple of pictures, ENJOY!!!
