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nice! How long of a cook was it?

Going to cook a turkey too, wondering if I can put a tray of beens underneath, will teh turket drippings be goon for beans?

What kind of smoke would you use? Hickory? Whiskey barrels?

I put chicken broth in with the brisket when foiled.

I do spatchcock chickens all the time,no brine, 4 hrs in smoke at 225, comes out with a crispy skin, just make sure the IT is high enough.

lmao!

used forks to rip it apart.

Finished product. Was very tasty.

Asked my wife if she would help with the pulled pork. She said sure, I said use your fingers in my butt. No help at all now and Im doing the dishes.

Resting in a cooler now. Cant wait to rip it apart.

That looks amazing. Feel free ti pist all pics you want.

12 hrs in. 180 int. Took it out to foil it untill 205 int. Smells delicious

Up every hour to add water ir rough. Fyi, if the pan dries out and fat dripped into it. Adding water creates a very nice fireball.

I opted not to brine. Cooking it like a brisket and letting it go up to 205 int.

Little play on words for fun.

Staring this bad boy off in 1.5 hours, 10 lbs bone in, nice little rub and, apple, I find apple smoke the best for pork. Will throw in some beans later in the day. Please feel free to post any good butt smokes (or butt jokes) on here, would love to compare results and puled pork recipes.  I will...

Had some nice trout steak and fillets, decided to give em a smoke. took about 1 hr to get to temp. In a brine for 2 hrs first, dried for a few more, then into the smoke with a citrus rub. 22,

Tried a deer round roast, was small didn't take long to get in int temp, hickory for about 1:30, then rest in a cooler for about 2 hours. Perfect medium rare, very juicy and tasty. Will be more to come.