Well, I hope you guy's and gal's don't get tired of me taking pic's of the same thing over and over, Butt maybe some newbie's may learn somethin' or not. Smokin 8 Butts and 1 Brisket with lump and hickory on 2 WSM's.
So, here we are at 14 hours, I took the Brisket off at 14 1/2 hours IT185*. Butts still have some time the smoker. These butts were smaller than I usually get, however they still take many hours. I have been having longggg stalls lately.
Well, I smoked the brisket for a guy at work and he came and picked it up whole, sorry no sliced pic's. Pulled Pork tasted awesome, I wish everyone could of been here. I made the rub a little more spicy than normal, so when you get a little bark there is a little zing. I have noticed that on my older WSM the meat comes more darker on the inside than my newer WSM. Does anyone have any ideas on why this would happen?