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Smoked pulled pork for the second time (first attempt can be read here) for Memorial Day weekend. It was the second PP but my first time doing multiple butts. As I intend to do with all of my posts, I try to highlight my smoking process and share lessons learned. For me it's all about progress...

These beauties just finished up this afternoon! I started the smoke at 6:30PM last night (250F) and they hit 200-205F around 11:30AM today. In total the cook took ~17 hours or about 1.9 hr/# (essentially the same duration it took me to smoke a single butt). I'll post a lengthier write-up in...

Cool. That's what I thought but wanted to check with the forum before planning my smoke. Thanks for the feedback!

Hey! My first attempt  at pulled pork hit some road bumps, but I estimated the smoke would have been around 2 hr/# based on my original methods. I know you are supposed to smoke to IT (and not time), but I'm trying to get an idea for how much longer I might expect TWO 10 LB BUTTS to take...

Thanks CrazyMoon. Brisket is my favorite smoked meat, so I'm really trying to nail this for next time.

Glad to hear separating the flat from the point has been done before with good success. It makes sense to me. French onion soup added to the flat in a pan sounds like an awesome idea...I think I will have to try that next time. Looks like you smoke to 180-185F, then wrapped...then continued to...

Hey everyone! Did my first brisket solo this weekend on my Traeger 34 Elite. Posting my process and lessons learned to improve and hopefully help others. 5/06/2016 2016 Traeger Elite 34 Prep time: 12 hours Smoke time:  19 hours Rest time:  9 hours Total time:  40 hours Outside temp:  58F...