Harris Teeter had butts on sale for 99 cents a pound last week. Needless to say, Stevo was on that! I bought an eight pound bone in butt for eight bucks. Also Home Depot had apple and cherry chunks on sale and I've never used that combo on a butt before so I had to try it. I usually use hickory on pork. Anyway, I started it around ten oclock saturday night and had fun staying up with it and drinking beer. The little ECB that could was also cooperative and my temps stayed consistent between 225-250. Surprisingly it never hit a major stall and finished in twelve hours. That almost never happens for me.
Pulled it off the smoker at 200 degrees and rested it for about three hours. As usual it was fantastic. I will say that I still prefer hickory on butts, it just gives a more prominent smoke flavor. Here are some pics.
Served it with tater chips and and baked beans. Doused the sandwiches with my homemade carolina vinegar sauce. I RULE! Thanks for lookin!
Served it with tater chips and and baked beans. Doused the sandwiches with my homemade carolina vinegar sauce. I RULE! Thanks for lookin!
Last edited:
