Giant Eagle had two for one Boston’s Butts so I picked up a few for the race. The race was postponed for what felt like 16 hours but the pork won the day. Smoked at 225, stalled at 160. At 165 I wrapped with foil until IT hit 205. Spritzed with apple cider vinegar a few times during smoke. Let rest and make a jalapeño/cilantro slaw. Took about 8 hours, didn’t know what to expect considering it was my first time with pork butts. Memphis rub, turned out great!
