Greetings all.. I have been hanging out here for a while in good company..
Have been spit roasting for a few years.. 20 or so. and started smoking a few years ago on the old ECB seems to work well might upgrade some day.
Have a Boston butt on now for a long smoke
Brined fro 24 hours
gently rubbed with dry sweet rub
will cook for several hours untill temp is ~ 140 then wrap and cover
continue to mop untill Mr. farenheight tells me it is 190 or so and let sit for 1/2-3/4 hour then pull and add drizzling sauce servw with a fine stout and enjoy
Have been spit roasting for a few years.. 20 or so. and started smoking a few years ago on the old ECB seems to work well might upgrade some day.
Have a Boston butt on now for a long smoke
Brined fro 24 hours
gently rubbed with dry sweet rub
will cook for several hours untill temp is ~ 140 then wrap and cover
continue to mop untill Mr. farenheight tells me it is 190 or so and let sit for 1/2-3/4 hour then pull and add drizzling sauce servw with a fine stout and enjoy
