Live! Smoking Butts - Saturday 2/24

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Smoke Blower
Original poster
Here I go!
Got two bone-in pork butts in the smoker since about 8:20am (EST). Windy (17mph, today's forecast 20-30) and cold (21°F going up to 36°) this morning. I'm using TulsaJeff's pulled pork recipe found on his website, along with Florida Jeff's finishing sauce (Thank you both).

Trimmed the meat last night. Started with 12lbs combined weight. I don't have a scale, but I'm guessing I have two 5# butts. I followed advice on trimming that I found at this website. I learned some things after the first one - don't trim too much, cause it'll almost come apart! My fish filleting skills are coming in handy, but i was practically seperating each section of the butt. The small piece of meat in the front of the picture is evidence of that.

I just turned my butts and moved the temp probe: 6-7°F higher temp than my original therm placement. I've read that you should take temps in several different spots and average them. Does anyone do this? I only have the one meat probe and no other thermometer... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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