I’d say Boston but being from West Virginia you always add a little Appalachia to everything we do!
So I smoked this butt on 225 in my GMG Daniel Boone with Lumberjack CharHickory pellets. I ran my DG Downdraft and monitored the whole cook with my ThermoWorks Signals.
The rub started with the binder of French’s mustard followed by OakRidge BBQ Competition Beef and Pork rub then a dusting of Ramp Dust I make every year in the spring.
Below is the results after it was pulled and wrapped in foil at 195F then rested for 2HRS before shredding. My wife and kids destroyed this thing! Said it was amazing and I was actually proud myself!
So I smoked this butt on 225 in my GMG Daniel Boone with Lumberjack CharHickory pellets. I ran my DG Downdraft and monitored the whole cook with my ThermoWorks Signals.
The rub started with the binder of French’s mustard followed by OakRidge BBQ Competition Beef and Pork rub then a dusting of Ramp Dust I make every year in the spring.
Below is the results after it was pulled and wrapped in foil at 195F then rested for 2HRS before shredding. My wife and kids destroyed this thing! Said it was amazing and I was actually proud myself!
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