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Gonna pull them. North Carolina Smammiches!! Complete with Cole Slaw and of course finishing sausce!
So here was the rundown so far:
2:00a - 100 degrees - started the apple juice spray/mop
3:30a - 127 degrees - I think, I was half asleep! sprayed again
4:40a - 142 degrees - sprayed again
5:50a - 155 degrees - sprayed again
etc etc.
10:00a - 165 degrees - sprayed, and removed from smoker, now in the 225 degree oven for another 5-6hrs I'm sure.
Put the ABT's on at 4:30. Stuffed with cream cheese, crab meat and old bay, wrapped in bacon and done at 250ish for 2 hours. Mellowed them to perfect.
Well at 2:45 the butts finally reached 205. I let them sit in the cooler until close to 7:00. They were still very hot! Prepared the finishing sauce and everyone chowed. Here is all that remains:
Actually, we vacuum packed about 2lbs. All that was left from 17lbs to start. I'd say it was a success story, no question!
Thanks again to you all on this forum. I have learned a lot and tweaked my extensive grilling/smoking technique even more!
Merry Christmas to you all! Damn, speaking of that I have to do the Christmas Eve Beef Tenderoin! It's funny what happens when you get a reputation, the work never stops!!