Alright, so i have been smoking a few years, but only have done brisket, ribs, and a couple chickens. Today i am entering the wonderful world of pulled pork, fatties, and ABT's! I will be putting up Qview as the day goes on. First lets get to some pictures of the Pork Butt. 6.5lb Pork Butt Bone-in...
Re-rubbed this morning at 5:30am after I got the smoker started up. This next pic is the butt at 9:30 after being on since 6am. We are at 156 degrees so probably just about to my stall point. Its going quicker than I thought. 240 degrees and apple wood.
I am misting with apple juice starting at 10am, every 2 hours.
Ok so at 10am the fatty is going on so its ready about 1-2 when wifey gets home from work.
Here is the inside of the fatty. Pizza sauce, pepperoni, mushrooms, onion, peppers, cheddar cheese, mozzarella, cheese.
One thing i did learn is, don't put the insides all the way to the end. I had to pull some on the ends and at the end of the roll off to close this puppy off.
Now the finished product. Wife did the bacon weave. She got it done in under 2 minutes. i was surprised, thought it would be harder than that.
MOre pics to come once i get the fatty on the smoker as well as make up the ABT's for later!
One quick question, to help crisp a rather thick cut of bacon on the fatty. Would it be advisable to give a quick high temp stint on the grill after i am done smoking? Or no?