New to the meat smoking forums and smoking in general. I have been reading a lot on this forum amd found it to ne a wealth of information. That being said... I received a char broil vertical gas smoker from my amazing girlfriend for my birthday this year so I decided to break it in with a nice pork butt...
Started off with a beverage..
Pic of the butt that I got at the local butcher
Got it trimmed and ready for rub.
Wrapped up and into the fridge till the morning.
into the smoker bright and early. Approximately 545am.
Finally after 13hrs at 225 -240 with 4hrs of smoke and 2.5hrs at 275 it reached 199IT
Final product. Super late dinner but a great result an learning process
Sent from my SAMSUNG-SGH-I317 using Tapatalk
Started off with a beverage..
Pic of the butt that I got at the local butcher
Got it trimmed and ready for rub.
Wrapped up and into the fridge till the morning.
into the smoker bright and early. Approximately 545am.
Finally after 13hrs at 225 -240 with 4hrs of smoke and 2.5hrs at 275 it reached 199IT
Final product. Super late dinner but a great result an learning process
Sent from my SAMSUNG-SGH-I317 using Tapatalk
