Thats a heck of a long time to cook a butt. But if you enjoy sitting there and tending more power to ya. If you cook at say, 250* and foil at 170to180 you could dramatically decrease the amount of time by probobly 5-6 hours. With the same or better results I might add.
Howdy, how long did you let the BBB Cure?. Dont get me wrong, it looks really good but, it almost looked like you applied the TQ and seasoning just prior to putting in the smoker and I am just trying to clarify for any newer people wanting to make bacon the right process. Welcome from MI.
Looks and sounds great. I was gonna brine?wet cure mine this year but just did the dry cure again. I haven't been dissapointed yet, but still wanna do a brine. I have one out of three left so..................
And if you do plan on loading that smoker to the hilt, I would suggest checking out the inexpensive mods to be performed on that smoker so the heat and smoke will be a bit more balanced from end to end.