quote:Originally posted by ThistlinTom:quote:Originally posted by mneeley490:
Got up at 3am to throw a couple 9+ lb. pork butts into the smoker. Hopefully will be done by dinner time, but you never know for sure. Using a combination of woods; hickory, maple, and cherry.
Those are some big butts. Smoking a 5.5 lb butt
I get mine at a wholesaler. Go big, or go home, I say.
Unfortunately, (probably due to the size) they took quite a while to hit 205° internal, so I was pulling about 9pm last night. Oh well, it tasted great tonight!
I like to go traditional with pulled pork sandwhiches. Cheap hamburger buns, pork, cole slaw, and my award winning bbq sauce.
I say, "award winning" in that I entered it a couple years ago in the state fair, and it won 2nd place...for canning technique. Turns out, they don't even taste the entries, fearing botulism. When told that afterward, my autistic son pipes up, "MY DAD DOES NOT PUT BOTULISM IN HIS BARBECUE SAUCE!"