We had a BBQ cookoff at our church this afternoon, meat to be served for supper. I didn't enter cuz i figured as soon as i got the smoker loaded i would get called out on a service call. got to the church to visit and raz some folks and a college kid asked for some help. he said he had a "pork butt roast" and his manager at the meat counter that he works at said they only take a couple hours. I about flipped and told him they can take over 12, he had a barrowed ECB warming up, so i proceed to have him rub it with what ever we could find and got it on the smoker tryen for high heat. was'nt able to get real hot so we move it to a weber somewhat indirect heat.Wrapped it up with 1 1/2 hours to go ,made a hole to dump some AJ/worsauce/vinegar spray iinto to try to speed things up and put directly over hot fire, got it to 170 in 4 hours, took it off, rested for 5 min., and sliced into smaller pieces for people to sample. It was juicey and tastey, i liked it, and so did everyone else , HE WON the pork. He has never even seen a smoker before, asked tons of qustions and is hooked now and wants to tag along to a comp with me, and i will take him , he's a great kid.
