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.
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.
