I put this small bone out pork butt into the bradley smoker around 9AM. Started out at 200F and during the day ramped the temp up to 285F. Wanted to leave it till the IT got to 210F but I was getting real hungry and the smell was driving me nuts so I pulled it out at 6PM and found that half of it was pull pork tender but the larger thicker piece was more of a slice then pull. Did't really matter as my son and I woolf it down in no time. :)
Sorry no plated pics as I said I was darn hungery LOL.
Sorry no plated pics as I said I was darn hungery LOL.
