2 butts going on the SmokeFire🔥tomorrow.

[Bruno]

Seasoned them up tonight with a few Oakridge rubs, one is the family favorite Game Bird with equal parts dark brown sugar, the other is my favorite SPOGOS with a dusting of Habenero Death Dust.
should be plenty for everyone!!
I plan to spritz with ACV a few times before I wrap in butcher paper.
I’ve had great luck with this before.
Here are a couple pics before the fridge.

 

[Lew Newby]

I'm looking forward to the results. The SF puts some delicious flavor into pork butts.

 

[Bruno]

Butts are on, ran smoke boost for an hour and just turned up to 225. Smokeboost ran at 165-170, can’t wait to try jerky.

 

[SteveF (Alpine)]

Looking forward to this too! Just got a twin pack of ten pound butts from Costco, but still haven’t done any long cooks on the SF

 

[LMichaels]

At Costco yesterday and saw a pork cut I have never before. Pork Sirloin Tip Roast. Anyone ever use that?

 

[Bruno]

Wrapped at 6 am, oh man these look amazing!!

 

[Bruno]

Oh yeah!!!

 

[Lew Newby]

That looks so good.

 

[Bruno]

 

[Brad Olson]

Nice job, Bruno!

At Costco yesterday and saw a pork cut I have never before. Pork Sirloin Tip Roast. Anyone ever use that?

Yes, but not for PP. Slice it really thin for a Philly-style roast pork sandwich.

 

[Dave - Unixadm]

Amazing cook! Looks incredible.

 

[DrewM]

View attachment 11333

Looks awesome! Going to do my first pork shoulder this weekend, did you put on the top grate or bottom?

 

[SteveF (Alpine)]

Ahhh, jealous. Looks awesome

 

[Bruno]

Looks awesome! Going to do my first pork shoulder this weekend, did you put on the top grate or bottom?

I went bottom and put a couple 1” pans on the flavorizer bars. I’ve had luck in the top shelf as well with a pan on the bottom grate.