9.4 # Pork butt seasoned with Holy Vodoo and fridge overnight
MES 40 Temp set @240°
Wanted a little heavier smoke so went with full tray of LJ Supreme with a handful of mesquite mixed in. ( burned entire time with 2" of pellets left)
Mixing for 1/2 batch of C Cold Iron 's Smoked Mac and Cheese
3 oz smoked pepper jack
3 oz smoked sharp cheddar
3 oz velvetta
MES purring along nicely, never opened the door at all except to add the Mac dish
11.5 hrs, butt probe tender @ 202°and
Rested for 1.5hrs
Pulled and added back the liquid gold (de-fatted)
Mac done at 2.5 hrs
Plated with some baby carrots and of course, SmokinAl garlic dill pickle.
MES 40 Temp set @240°
Wanted a little heavier smoke so went with full tray of LJ Supreme with a handful of mesquite mixed in. ( burned entire time with 2" of pellets left)
Mixing for 1/2 batch of C Cold Iron 's Smoked Mac and Cheese
3 oz smoked pepper jack
3 oz smoked sharp cheddar
3 oz velvetta
MES purring along nicely, never opened the door at all except to add the Mac dish
11.5 hrs, butt probe tender @ 202°and
Rested for 1.5hrs
Pulled and added back the liquid gold (de-fatted)
Mac done at 2.5 hrs
Plated with some baby carrots and of course, SmokinAl garlic dill pickle.