Recent content by biggfreddy55

I normally don't open for the first 3 hours, just  to mop on some juice on every hour or so..  I let it hit 205 then pulled it and let rest in a cooler for 2 1/2 hours or so.. Got back home and started to pull it apart, guys it was like butter . It was so stinking tender I dont think I could...

3 hours in , smoking at 225 and internal is at 138.. 

I have a Treager and I use a smoke stick to get extra smoke.. using hickory and apple. 

No I didnt wrap and put in a cooler, was planing to this time..

Sounds good, I just put one on about 10 min ago. will get some pics and keep you updated .

Sooo new to smoking and I think ive watched and read just about everything there is to smoking a pork butt. They turn out ok, the only complainant is they keep having a rubbery texture . I smoke to 160 at 225 and wrap finish at 195 at 250 then let it rest for an hour. From what I been reading...