Smothered the butt with mustard and rubbed last night. Got it on the smoker at 4 this morn. Used all hickory this time. Temps ran between 225-230 most of the time. Foiled it at 160 and took it off at 200 and in the cooler at 200* It was a very moist, tender and tasty butt. I really like doing these because it gives us lots of leftovers!
ready to go
done
pulled
sammies
ready to go
done
pulled
sammies