Matt Rector
TVWBB Pro
Just got this a couple days ago, and I finally had time to smoke something.
![IMG_E0086[1].JPG](https://tvwbb.com/data/attachments/26/26473-6e605dba70208aa2c1a63be32a79dad8.jpg?hash=bmBdunAgiq "IMG_E0086[1].JPG")
Got a 10 pound BI butt from Carlton Farms. Mustard slather and "Pork Stank" rub, a couple chunks of apple wood.
![IMG_E0092[1].JPG](https://tvwbb.com/data/attachments/26/26474-89dd220d22df488e273cdcdb28b2becf.jpg?hash=id0iDSLfSI "IMG_E0092[1].JPG")
Ran it at 275, and this baby can hold a temp. I've read where others overshot their temp, so I was careful bringing it up slowly. 12 briquets in the chimney to start using the Minyon method.
![IMG_E0093[1].JPG](https://tvwbb.com/data/attachments/26/26475-8e1a2f192c1b88d85787173a23847c9e.jpg?hash=jhovGSwbiN "IMG_E0093[1].JPG")
Sprayed with apple juice every 2 hours and wrapped at the stall.
![IMG_0094[1].JPG](https://tvwbb.com/data/attachments/26/26476-9a3adb1a303ffbdd8f9a3c0f2fb63d10.jpg?hash=mjrbGjA_-9 "IMG_0094[1].JPG")
Pulled at 200 and let rest for an hour.
![IMG_0096[1].JPG](https://tvwbb.com/data/attachments/26/26485-9063a7b32a2cefdef9410fa710a8c8cb.jpg?hash=kGOnsyos79 "IMG_0096[1].JPG")
Sorry no plated pictures, but things got hectic. Thanks for looking.
Got a 10 pound BI butt from Carlton Farms. Mustard slather and "Pork Stank" rub, a couple chunks of apple wood.
Ran it at 275, and this baby can hold a temp. I've read where others overshot their temp, so I was careful bringing it up slowly. 12 briquets in the chimney to start using the Minyon method.
Sprayed with apple juice every 2 hours and wrapped at the stall.
Pulled at 200 and let rest for an hour.
Sorry no plated pictures, but things got hectic. Thanks for looking.
Attachments
![IMG_0098[1].JPG](/data/attachments/26/26477-1b66840b5c75e932534242a81f5eef65.jpg?hash=G2aEC1x16T)
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