We are having our 21st annual moto guzzi rally next weekend. So my lovely wife brings me home two 15lb pork butt roasts...Rubbed em down yesterday afternoon and on the smoker this morning at 5:30am. I like the 195 to 200 degree range for pulling. I also use 1part Captain Morgans spiced rum to 3parts apple juice for a spritz. Puts a really nice bark on the meat. Hoping to have them finished and ready for pulling in 10 hours or so...Good luck with your smok'in...
Two 15 lb butt roasts
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Great looking start..I noticed in the picture that they are touching each other in the smoker...Might help get more bark and smoke on all sides if u seperate them just a little..I'll be looking for more pics as u post them...
I bagged all the meat and put it in the freezer...I will be serving it this weekend at our Moto Guzzi rally...I am planning on putting it in a couple of crock pots to warm it all up...I think I will add bbq sauce to one and just the finishing sauce to the other....for those that like it plain and have sauce on the side...Any suggestions? Greatly appreciated.