Ask and you shall receive.
Small pork butt, weighed in at 3.19lbs.
Dry rub allied. I'm thinking I should have put more on it to get more bark.
2+2+1 chain going clockwise with 4 rounds of apple chips for smoke.
Pulled off when internal temp was around 203.
Wrapped it in foil and let it rest about 30 minutes and pulled it apart.
Wife made waffles that had bacon and chives in them. They also had bacon fat added to the batter. Spread a flavored mayo on the waffles, placed some bacon, pork and then dill pickles. Best sandwich EVER!
Here are my notes that I took during the cook. Please critic:
Chain start time: 11:28am
Meat on time: dome temp 225 @ 11:45 opened bottom vent more
Various time/temp: At 1:05 dome temp 290/meat internal temp 141
At 1:20 dome was still at 290. peaked inside and grate temp directly above coals was 350 so I closed bottom vent a bit more.
At 2:00 dome was at 260/meat internal temp was 168.
At 2:50 dome was at 275/meat internal temp at 176.
At 3:40 dome was at 270/meat internal temp at 184.
At 4:30 dome was at 285/meat internal temp at 196.
Wrapped time/temp: 5:10/meat internal temp at 203.
Pulled time/temp: 5:30ish/meat internal temp at 185.
Topic: First pork butt-turned into an amazing sandwich! (Read 2786 times)