I am serving up the main entree at a luncheon at work tomorrow. I have 32 pounds (before smoke) of Sam's pork butt in the smoker, slow cooking over apple and pecan. I am also doing a massive crockpot full of Dutch's Wicked Baked Beans. Other fellow employees will be bringing other sides and desserts. There will probably be thirty people chowing down on my pulled pork, so I pray that it comes out GOOD!!
I am currently four hours into the smoke. I just probed one of the four butts and have an internal temp of 140F. So
far, so good!.
And here are the butts at just after fours into the smoke.