Trying Jeff's 5-Hour, 300° method again. I'm convinced that he has a smaller butt than mine. And a smaller pork butt, too.
I'm doing 2, both are nearly identical 9+ lbs, bone-in; that's the usual size I find around here. One has Jeff's rub, and for the other one I'm trying a commercial rub called, "EAT Barbecue-- The Most Powerful Stuff-- Purposeful Rub". Not sure what all's in it, but it sounded good. Injected each with a mixture of apple juice, apple cider vinegar, and rub.
Also saw someone else doing some beans today, so that sounded good, too.
Jeff's is on the right. These are now on my GMG Daniel Boone, running with a 50/50 mixture of Lumberjack Apple-blend, and Hickory-Char.
Well, at the 5 hour mark, one is at 138° IT, and the other is at 153°. This is even after I swapped them around, trying to even out the IT. Spritzing with more apple juice & apple vinegar. We'll see how it goes.
I'm doing 2, both are nearly identical 9+ lbs, bone-in; that's the usual size I find around here. One has Jeff's rub, and for the other one I'm trying a commercial rub called, "EAT Barbecue-- The Most Powerful Stuff-- Purposeful Rub". Not sure what all's in it, but it sounded good. Injected each with a mixture of apple juice, apple cider vinegar, and rub.
Also saw someone else doing some beans today, so that sounded good, too.
Jeff's is on the right. These are now on my GMG Daniel Boone, running with a 50/50 mixture of Lumberjack Apple-blend, and Hickory-Char.
Well, at the 5 hour mark, one is at 138° IT, and the other is at 153°. This is even after I swapped them around, trying to even out the IT. Spritzing with more apple juice & apple vinegar. We'll see how it goes.