NYE Pork Butts on the Smokin-It#3

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dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
It's a chilly -2.4*F here in MN this AM...



Started with this:



Rubbed down with some Ogeechee Meat Market rub from Savannah, GA:
 
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In at 11:00 AM, should be done in time for midnight!
 
4:30 and up to 146*F...-6*F outside.
 
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About 164...-11*F outside.
 
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Don't think you're going to come close to that Midnight target  
biggrin.gif
 
I think I've hit the "stall", currently employing the "Texas Crutch" and foiled them...

Not sure there's enough BTU's though...
 
Pulled one and will finish it off in the neighbors oven @400... The other got set outside to cool...
 
Dang nab it man that looks great and COLD & Hope that is not the middle finger LOL

Happy New Years to ya

A full smoker is a happy smoker
 
Pulled one and will finish it off in the neighbors oven @400... The other got set outside to cool...
Nothing wrong with that.   I probably would have actually turned the temp down a little bit and then gone to bed.   "You don't want to be ready in 12 hours?  FINE, I'll cook you for 18 to 20 then  :)   :)
 
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Out of the oven just before 12:00AM@ 202*F-













Coated in some of the famous finishing sauce...



Pulled pork Sammie's...
 
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Even better than 3 months ago...

I see these were $1.79/lb in Dec, now they're up to $2.29/lb in March??!! $2.35 in September...
 
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