overnight on the WSM finished

[Jason Duhamell]

My overnight cook on the WSM is done and the butts turned out great probably the best I have ever done, the WSM maintained tem throughtout the night even with this cold Illinois weather they took just over 13 hours to complest @ 225-250 to an internal temp of 185

Smokey J's BBQhttp://img.photobucket.com/albums/v318/jman1972/cookingpictures.jpg

 

[Jason Duhamell]

http://img.photobucket.com/albums/v318/jman1972/cookingpictures.jpg

 

[Greg Kemp]

Looks killer Jason, I can taste it right through the computer!


How many pounds was it?

Good job.

Aloha!

Greg Kemp

 

[M Menendez]

Looks great how does it taste and what rub did you use?

Mike