4 butts for weekend B-Day.

[nevrendin]

I was asked by my sister to make some pulled pork. I smoked 4 butts, each about 8 lbs. The butts were rubbed, wrapped, and put in the fridge around 7am.

I fired up the GOSM Big Block around 8pm and put the meat in around 8:30.

Here they are at a 2 and half hour into the smoke. The temps were between 220 - 240 threw out the whole smoke.

When they reached about 165 i foiled them with some of the mop sauce ( Simply Apple + Apple Cider Vinegar + Presidente Brandy)

I then pulled them out of the smoker at about 198ish give or take a couple degres which was about 7am. This seem to be one of my quicker smoke times.

 

Here it is after a rest of 6 in a cooler.  It was still piping hot.

One of the butts pulled

And ofcorse i had to test to make sure it was good enough to serve. ;)

Thanks for looking.

 

[smokinhusker]

 nice job on the butts! Never thought of using Brandy but I'll bet it would be good.

 

[scarbelly]

Looks like those turned out great - congrats 

 

[realtorterry]

Fantastic!! Have your tried soflaquers finishing sauce ( its in the wiki ) it will take that PP up another level!!

 

[bmudd14474]

looks great

 

[nevrendin]

Realtorterry - I have tried it, i use it on the PP that i make for myself. I love it.

 

[so ms smoker]

  Nice looking PP. I just love it when the bone falls out!

Mike

 

[jp61]

Nice job! The PP looks great!