DanHoo
TVWBB Olympian
9.1 lb boneless, the larger one from a 2 pack.
It was loose and flappy so t trimmed the loose pieces off to cook separately. I think some will become pork burnt ends.
Went on at 8am this morning. JD lump with apple chunks. Home made pork rub, taken from here, without any brown sugar or white sugar.
The small pieces will be snacked on during the games followed by pulled pork sammies for dinner.
The butt went on at 8am Trimmed pieces around 9.30. Pics below about 10.30am.
Grate temp is 230. Probably 245 on the second rack.
It was loose and flappy so t trimmed the loose pieces off to cook separately. I think some will become pork burnt ends.
Went on at 8am this morning. JD lump with apple chunks. Home made pork rub, taken from here, without any brown sugar or white sugar.
Pork Butt - Chris Lilly Big Bob Gibson Championship Injection - The Virtual Weber Bullet
Pork butts seasoned using Chris Lilly's Six-Time World Championship pork shoulder recipe then barbecued on the Weber Smokey Mountain Cooker. Award winning!
www.virtualweberbullet.com
The small pieces will be snacked on during the games followed by pulled pork sammies for dinner.
The butt went on at 8am Trimmed pieces around 9.30. Pics below about 10.30am.
Grate temp is 230. Probably 245 on the second rack.
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