So after shopping for more stuff for our House reno and smelling like paint stripper, my wofe says she wants something smoked for sunday dinner...she tells me this after costoc closes so Brisket is out (sams prices are not good) so i go an pick out a 9.7 lbs boston butt...
8PM: Trim and season w/ Killer Hogs Rub, then wrap in plastic and sit in the fridge for a couple of hours.
10PM: Camp Chef DLX set to Hi Smoke with Smoke Ring Apple/Cherry Mix and the same in my AMNPS Maze. Added a tad more rub on top, fat cap down. Welding Blanket covered cooker, its was mid 20's all night...went to bed w/ my Maverick next to my bed.
10AM: checked pellets, only half consumed, added more to be safe.
2PM: Pork hit 196 and pulled from the cooker, put in a pan, foil wrapped in a cooler, un shredded until dinner time at 6PM.
6PM: shredded pork w/ bear claws....it was super moist and still very warm.
This thing had bark for days...i am officially on #TeamNoWrap forever, unless i need to do flavoring for something:
8PM: Trim and season w/ Killer Hogs Rub, then wrap in plastic and sit in the fridge for a couple of hours.
10PM: Camp Chef DLX set to Hi Smoke with Smoke Ring Apple/Cherry Mix and the same in my AMNPS Maze. Added a tad more rub on top, fat cap down. Welding Blanket covered cooker, its was mid 20's all night...went to bed w/ my Maverick next to my bed.
10AM: checked pellets, only half consumed, added more to be safe.
2PM: Pork hit 196 and pulled from the cooker, put in a pan, foil wrapped in a cooler, un shredded until dinner time at 6PM.
6PM: shredded pork w/ bear claws....it was super moist and still very warm.
This thing had bark for days...i am officially on #TeamNoWrap forever, unless i need to do flavoring for something:
