Ok. Sorry for the long delay, it has been a hectic few days around here, with the snow/blowing snow and christmas but I did take pics of everything so I could keep my promise to yuall.
Like I had said b4 I was nervous about the cook with the weather but the smoker did an awsome job, (much better than me). As Chad noted timeline was confusing, the reason I put them on @ 4:00 pm is because my family had to be at my parent place by 5:00pm for christmas, then back home around 9:00pm for about a half hr to check on things, then out to plow untill about 2:30a. We needed to have this for lunch on Christmas day at a different location with travel time... Any way lets get started....
Butts rubbed with Bone Sucken Rub. I dont remember how big they were but they were bigger than I had done b4.
This is what it looked like outside... Pennies from the sky.
Ok pig on @ 4:30 with a combo of cherry and apple, I had the smoker settled in at 230f with an absolute full load of Stubbs charcoal, (I think I can go now). Came back from my parents home for Christmas eve still snowing and blowing with a couple of inches on the ground.. I check the temp the smoker had climbed to 265f and meat was at 159f, I choked it down a little bit and knocked the ash of the coals then I went to town to plow. When I got back home around 2:30 this is where I ran into some trouble smoker temp was down to 180f and the meat had also dropped to 154f, I added more charcoal and wood and watched the temp come up for the next hour. (it is now 4:30) 11 hrs into the cook I set the mavric for over temp, undertemp, and meat temp alrms and went to bed 1 hr later I was woke up by the Mavric, the smoker was @270 so I chokes it down a bit and decided I was still tired and the meat still had about 15 degrees to go and that the Mavric would let me know when we hit the mark.
I was next woke up by my kids @ 7:30 and the fist thing I thought of was not my kids opening the presents but..... Yep my buts are still on the smoke I run to the mavric and it is dead. I went outside Smoker temp is 175f meat is at 235f and it has been on the smoker for 15.5 hrs.
I fork it and think feels ok, then I bring it in the house to foil it and I think, it looks ok, taste it..... Tastes good, so I foil with some apple juice and throw into a cooler for the 12:00 Christmas dinner.
This was some of the best tasting /best texture/ best color pork I have ever made and I thought I ruined it.... All in all this smoker kicked winter butt.
I also made some Apple Pie to pass around after Dinner, the recipe is on this site and I know Morgan just made some because that is where I got the idea.. Thanks for the idea Morgan this stuff was great.
This is also why I have not been able to follow up on this post untill now.
