Gearing up for another overnight pork butt

[Smoking Audi]

Got a 9 pounder that went on tonight for dinner tomorrow. Decided to go with a shelf seasoning. Went on at 8:30 tonight and just letting er run for the night. Trying it fat cap up. Our 34 smokes very well at that temp so no need for a smoke tube. Turn it up in the morning if I am not up to stall and then wrap and finish it up before dinner. We have really taking a liking to an overnight smoke. Using a mix of pellets, 60% apple, 20% oak, 20% hickory.

 

[BrianGSDTexoma]

Looking good. @SmokinAl got me started on the overnight smokes and so much easier. Just did a brisket.

 

[Smoking Audi]

6:15 am and 155F. Bumped it up to 225F

 

[JLeonard]

Looking good! What time we eating?

Jim

 

[Smoking Audi]

8:30 and 167. Pulled and wrapped now.

 

[Smoking Audi]

And now it rests. Pulled it at 205 IT. About. A 16 hour smoke

 

[Smokin Okie]

Looks good. That Garlic and Herb seasoning is very good on cottage cheese.

 

[Winterrider]

Looks like a keeper !

 

[Smoking Audi]

So fat cap up was tasty but it rendered strangely so the paper was extremely greasy. I think we will stick with fat cap down on the next smoke

 

[Smoking Audi]