I was in the grocery store picking up a few things and of course I had to browse the meat case. This 7-1/2 lb pork butt called out to me. I did the butt and a couple of fatties, I'll do a seperate thread for the fatties. It was a long day, put the meat in at 8 am, I didn't hit 205 till 9:30 pm! Had a couple of stalls, seemed to take forever to go from 190-205. I had a couple of big temp spikes that worried me, I have a Mastercraft vertical propane and the wood chunks caught fire. The spikes didn't seem to hurt it though.
Spotted this gem and couldn't resist, it had my name on it. Unfortunately I was going away for a couple of days so I couldn't smoke it right away, had to freeze it. Since I found this site and got serious about BBQ I shop meat like women shop shoes.
Rubbed and ready to go in. I used Memphis dust for the rub. I injected it with a mixture of apple juice, vinegar, worsteshire, and some spices.
Temp hit 165 after about 7 hrs, foiled it at 3 pm,
I don't know what happened to this pic. Anyway, it didn't hit 205 till 9:30 pm, I put it in the cooler and pulled it around 11 pm. It could of stayed in the cooler longer, was still pretty hot but I didn't want to be up all night, I used SoflaQuer's finishing sauce on it with a little modification, I cut the vinegar in half and used half apple juice and cut down on the red pepper (my wife still whined that it was too hot) I added a couple of drops of liquid smoke.
The 'gunk', there wasn't really alot, my buddy will be dissapointed.
My buddy, he stays close whenever I am cooking, if he hears 'whoops' or 'Oh ****' he comes running with his nose to the floor
Edited by RichInCT - 9/2/10 at 8:44am