1st time this season with last years fall project, the home made smoker, a nice 8# pork butt. Nice to have a higher temperature outside, finally. Winter is gong away now & spring's just around the corner in northern New Mexico. It got into the 70's yesterday, so cooking was in order for Sunday dinner. Ran the heat at about 250 degrees, give or take a bit, so it cooked pretty well.
Here's a shot just before wrapping it up in foil for the next few hours. Didn't want too much smoke this time, so it's mostly charcoal with just a bit of apple & white oak for smoke.
Sorry, after it was pulled, we ate it so no pulled picture this time. We took it off of the heat at 201 degrees, drained it, then wrapped it in butcher paper, into the cooler to sit & waited 2 hours to start work. Made sandwiches with a bit of sauce & freshly made cole slaw. It was great!
Here's a shot just before wrapping it up in foil for the next few hours. Didn't want too much smoke this time, so it's mostly charcoal with just a bit of apple & white oak for smoke.
Sorry, after it was pulled, we ate it so no pulled picture this time. We took it off of the heat at 201 degrees, drained it, then wrapped it in butcher paper, into the cooler to sit & waited 2 hours to start work. Made sandwiches with a bit of sauce & freshly made cole slaw. It was great!