Here are 2 pictures of my 30 lbs. of Boston Butts. I used the potato cam, so the pictures are not that great. The butts turned out great. I smoked them on my heavily modified Chargriller-Pro. It was cold out, about 15 degrees. It worked pretty hard at first to keep temps up, but once the meat started to heat up, it went better.
About the meat:
(4) Boston Butts from Sam's ranging from 6.5 to 8.5 lbs. No injections, just dry rubs a few hours before placing them in the pit. I was up every 2 hours to re-stoke. I went through 1 1/2, 20 lb. bags of charcoal briquettes and lump. Surprising, it only took a little over 11 hours at 225°. I was expecting 13 to 14 hours. I ended up pulling htem off at about 195°. They blasted right through the stall. Being done so early, I set the oven to 160° (as low as it could go), and they rested in there, uncovered, for 4.5 - 5 hours before I pulled them. I wanted the bark crispy, not mushy. They were incredible when I pulled them, moist and unbelievable. Silky smooth, and delicious.
PORK:
BONUS PICTURES:
Modified Chargriller-Pro w/ home made stoker. Obviously, this picture was taken last spring.
What was in there?
THIS!
2 whole, brined chickens draped with bacon.
About the meat:
(4) Boston Butts from Sam's ranging from 6.5 to 8.5 lbs. No injections, just dry rubs a few hours before placing them in the pit. I was up every 2 hours to re-stoke. I went through 1 1/2, 20 lb. bags of charcoal briquettes and lump. Surprising, it only took a little over 11 hours at 225°. I was expecting 13 to 14 hours. I ended up pulling htem off at about 195°. They blasted right through the stall. Being done so early, I set the oven to 160° (as low as it could go), and they rested in there, uncovered, for 4.5 - 5 hours before I pulled them. I wanted the bark crispy, not mushy. They were incredible when I pulled them, moist and unbelievable. Silky smooth, and delicious.
PORK:
BONUS PICTURES:
Modified Chargriller-Pro w/ home made stoker. Obviously, this picture was taken last spring.
What was in there?
THIS!
2 whole, brined chickens draped with bacon.
