You all were killing me... So Monday I bought a pork butt from our local butcher and did my simple rub, Light brown sugar, black pepper, fresh crushed garlic and onion powder. A very light sprinkle of crushed red pepper on the grill and lit the smoker this morning at 0600. It's been seasoned now for two days and I got a wheel barrow full of Hickory from my buddy, it's gonna be a good dinner!!! Sorry, the pics didn't come out great.
I’m doing two of them this weekend.... I layed two out of the freezer yesterday in the refrigerator to I unthaw...
Just out of the smoker. It stayed about 300º all day on at 0700 and off at 5pm. Inside was a nice 180º to 190º. it should fall apart when it cools. Pulled pork and coleslaw with baked beans to follow about 6pm. Grill still smoking away, that Pignut Hickory smelled soooooooo good all day, even my neighbor yelled across the fence how nice it was...
MarkG getting his rub on..... 3 butts wide.... 2 will feed our Engineering team at work, 3rd will be for dinner this evening.
