Cooked my third pork butt, this time a 7.5 lb boneless one, using a snake of 2/1 Weber briquettes. Maintained 240-250 for 7 hours and still has a fourth of the fuse left. Used 3 chunks of apple wood for smoke. My rub was a sweet and spicy rub made with Catskill Smoker’s maple sugar. Will post more pics after plating.
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