Discussion in 'The Bar' started by zhukov, Jun 11, 2016.
9 1/2 hour cook.
Plenty of juice left over.
made a couple of sammies with cole slaw and a slice of swiss chez. was gut.
I want that
What kind of seasonings?
Awesome, I have 1 on the smoker now. About another hour or so.
texasbbqrub dot com
Pork is gooooood
Mmmmm pull pork, rub that butt!! Great success bro.
Looks good enough to eat, nice job!
Let's see it.
It's taking its damn time, about 12* to go.
yeah this one was cold to start, internal temp just above freezing.
I should have taken it out early this morning to get to room temp.
took a looooooooong time to get hot inside.
But finished out just fine.
I already ate mine but I will post a pic tomorrow. leftovers will be sweet.
Yummmmmmm I'd eat that!!!
The waiting begins...
I have to break my new grill in. I think I'll do a pork butt on Monday.
Where's the knife?
One of my favorites on the egg
I'll be cooking a whole chicken