Was gonna have the neighbors over for some pulled pork and watch the Gator Girls slap 'Bama around some
Lathered up the butt with some yellow mustard then some Bad Byrons butt rub. My propane conversion GOSM has a new single burner hot plate, so still working on adjusting temps, plus with the heat, the smoker can show 100º on the temp gauge before I even light anything.
Used Cherry and Pecan for this smoke. Temps varied from 220 to 285º, probably averaging 250º. I wanted to try something that I did in the past that seemed to work, so why not again. Put it on at 9 AM.
Spritzed it real good with Apple Cider Vinegar and Makers Mark. Wrapped in heavy duty foil and returned to the smoker. This is where I made my move, changing the temp to 285º while in the foil.
By 4:30 at a total of 7 1/2 hours my Pork Butt was finished at a temp of 207º internal. Wrapped in towel and placed in the cooler until 6:30 PM for dinner.
Did rushing it, over the tried and true "Low and Slow" make a big difference.
Not at all.
Lathered up the butt with some yellow mustard then some Bad Byrons butt rub. My propane conversion GOSM has a new single burner hot plate, so still working on adjusting temps, plus with the heat, the smoker can show 100º on the temp gauge before I even light anything.
Used Cherry and Pecan for this smoke. Temps varied from 220 to 285º, probably averaging 250º. I wanted to try something that I did in the past that seemed to work, so why not again. Put it on at 9 AM.
Spritzed it real good with Apple Cider Vinegar and Makers Mark. Wrapped in heavy duty foil and returned to the smoker. This is where I made my move, changing the temp to 285º while in the foil.
By 4:30 at a total of 7 1/2 hours my Pork Butt was finished at a temp of 207º internal. Wrapped in towel and placed in the cooler until 6:30 PM for dinner.
Did rushing it, over the tried and true "Low and Slow" make a big difference.
Not at all.
