20# of Butt w/ SnS

[Metal Mike]

19.6# twin pack actually; then Fully injected melt butter (it was on sale @ < 1$ #)

My butcher wasn't in, I had one of the meat packers half the two, started these after lunch:



a bit more than the 22 could handle, or maybe just needed some extra foil (it dripped into the silver's ash pan, a cup or so)

Got to 240, measured @ grate here V V V, and held it for approx 30 hrs
(except a brief drop to 200, had to clean out ash.)



I purposely overfill the SnS as I won't be using/closing the flip grate above it & it'll give me a few more hours of heat.
Like this thing as much as my UDS, has more wood smoked flavor than the fat drip burn smoke that I get (w/o water or diffuse) in UDS

8-10 hrs in, reading @ 130s:



woke to add coals @ 14-15 hrs in, checked various spots @ 180ish
now the stall, minor rotations but it'll be ready by dinner...



Ate on the smallest first while the largers rest, My friend said (upper left) looked like a pig's head & she didn't want to eat from that one.

after cooling rest pulled into 3 Full gallon freezer bags still dripping so much juice that runs down glove & forearm while pulling.

Note: ALWAYS PREHEAT (LET KINGSFORD SMOKE DIE BEFORE PUTTING ON / BACK ON)

[Mozfan00]

Looks Amazing!.  Love the challenge of some Butt..

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[jd]

that looks tasty nice job

[JDLones]

Nicely done. I'm going try a couple of butts with the SnS  soon.


Jonathan

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[SixZeroFour]

Wow, nice job! That might be the most shoulder I've ever seen done on a single kettle

[WNC]

Nice, great looking pork! No pulled shots!?

[Metal Mike]

No pulled shots, as my hands were dripping from them being injected w/ butter (delicious overkill)

[1911Ron]

Nice!

[Matt_T]

Well damn that's a lot of pig - So this was a 25+ hour cook. That is truly impressive. I bet it was tasty!