Two six pound Boston Butts
Rubbed last night with garlic powder/onion powder/salt/black pepper/cayenne pepper/chili powder/brown sugar mix and wrapped tight in plastic wrap left in fridge about eighteen hours.
Started this morning in brand spanking new charcoal smoker. Using water soaked hickory on top of lump. Half gallon of water and one quart of homemade Foreign Extra Stout in drip pan. Four and a half hours in and internal temp is about 160F.
Looks and smells very good.
Jjones
Rubbed last night with garlic powder/onion powder/salt/black pepper/cayenne pepper/chili powder/brown sugar mix and wrapped tight in plastic wrap left in fridge about eighteen hours.
Started this morning in brand spanking new charcoal smoker. Using water soaked hickory on top of lump. Half gallon of water and one quart of homemade Foreign Extra Stout in drip pan. Four and a half hours in and internal temp is about 160F.
Looks and smells very good.
Jjones