All night pork buut

[Scott Borsick]

15 and a half hours for this 10 pounder. On at 10pm and off at 1:30 the next day.

https://sphotos-a-ord.xx.fbcdn.net/hphotos-prn2/p480x480/970764_725330794150513_1802797814_n.jpg

Plenty left over too. Oak was the wood of choice. Very mild.

 

[Todd NC]

That's a huge butt (brings a song to mind). Nice job.

 

[Tony R]

Nice job!

 

[V_Rocco]

Wow! That must have been a very big pig!

 

[Tony A]

did you run the pit at 225 deg and pig to 200 deg internal temp?

 

[Scott Borsick]

Had a few spikes. Pulled at 195, foiled and dropped in a cooler for a few hours.