- Joined Jan 13, 2021
Picked up a 12lbs Pork Butt at GFS. Memphis rub with a little cayenne. Ran Hickory/Cherry at 225 for about 15 hours. Let it rest for about 30-40 min. It was delicious! Also made some street slaw for tacos, smoked Mac and cheese, wings and an apple crisp on the Tec Teq. My buddy made a peach bourbon bbq sauce and a jalapeño bbq sauce. Wish I took more pictures.