Here's a smoke from the other day it's two pork butts and 1 chuck. Sorry for the quality on the pics. The pork smoked with hickory for about 11 hrs at 250 to reach 195. Usually the average for me is 14hrs. Anyway I threw them in my big DO to rest and pulled there after. Tonights dinner is pulled pork pizza, can't wait to try. The chuck roast was a 4 1/2 pounder that only smoked for 5hrs then put in a crock pot on hi for 5 more hours. That was then pulled and made enchilladas. Sorry no pics of them but they were AWESOME.
post #1 of 14
4/25/08 at 2:18pm