Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
First of all, a big thank you goes to Bearcarver for his step by step.
Another thank you to TulsaJeff for his outstanding rub recipe.
The grill: M1 by Mgrills
Fuel: White oak splits
The meats: 7.48 lb. Boston butt from Sam's Club (wish I would have done 2 or 3 more, I had the room)
The pics...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.