First Overnight Cook (15.5 hours of boston butt perfection....plus fixxn's)

[Myk McCormick]

Local butcher brought this bad boy from the back room and told me I could have it for 2.49/lbs. Took the pic right before I was going to trim her up.

Trimmed, rubb'd, and injected (using the Mr. Brown recipe)

Minion method with Oak chips started around 10pm

About 13 hrs into the smoke, I lifted the lid for the first peak......she's gorgeous!

Pulled after 15.25 hours, internal temp at 192, bone pulled out clean as could be!

I thought I was going to need tools to shred it, but it was so tender it basically pulled itself in under 2 minutes.

Dinner is served!!!!!!

Bonus fixxn's! Trying out Cliff Bartlett chili from his "Rusty Dawgs" post (certainly doing this again!). Also, this was my first go at ABT, which turned out to be the hit of the party as not one of my guests have heard or seen them before.

 

[Enrico Brandizzi]

Looks gorgeous! Complimenti!

 

[RJ Banks]

Great looking food!

 

[Matt Rector]

Great looking spread sir! Beautiful smoke ring.

 

[ChuckO]

Fantastic cooks Myk. Everything (done) looks great and that which isn't done, most likely was equally great

 

[Myk McCormick]

Yeah, I'm still working on my documentation. Half this cook I was cursing myself for forgetting to take a pic (i.e. - the finished ABT's, first putting the butt in the smoker). But I did get the important stuff right (the food)

 

[Kurt]

Nice spread ... Great cook

 

[Craig Alumbaugh]

Everything looks very tasty

 

[JRAiona]

Outstanding butt there. Greta job.

 

[russ olin]

Looks like you fixed up a feast.

 

[Cliff Bartlett]

That is one gorgeous cook. That pork is as Google as it gets. Glad you liked the beans!