I'm at it again! This time two butts, each at 8 lbs (total 16 lbs) on the big 22.5" Weber Smokey Mountain smoker! One on the top grate, the other in the middle grate. Both cut in half for a faster cook time. Here they are at 3.25 hours into the cook. Yes, I had to shovel the snow away from the smokers!
I used Kick Butt's Chipotle Honey rub with Cherry wood for smoke. The photos above are when I first put on the meat and then 3.25 hours later. The pit temp hovered around 265 to 275 degrees and I wrapped in aluminum foil pans and foil after 4 hours when the meat was obviously stalling at around 165 degrees. The outdoor temp was around 24 degrees when I started and went to 28 degrees. Very little wind.
I used Kick Butt's Chipotle Honey rub with Cherry wood for smoke. The photos above are when I first put on the meat and then 3.25 hours later. The pit temp hovered around 265 to 275 degrees and I wrapped in aluminum foil pans and foil after 4 hours when the meat was obviously stalling at around 165 degrees. The outdoor temp was around 24 degrees when I started and went to 28 degrees. Very little wind.
You can see me in the reflection on the lid in the background!
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The final product. This was even better than the last cook I did, and I thought that was the best I ever did! Very moist, very tender, pulled apart totally in my hands (I use gloves...). The bone usually pulls out very clean!
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The pork from the middle grate:
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The final product. This was even better than the last cook I did, and I thought that was the best I ever did! Very moist, very tender, pulled apart totally in my hands (I use gloves...). The bone usually pulls out very clean!
The pork from the middle grate:
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