Bostons and extension cords

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callmetut

Newbie
Original poster
Jun 9, 2011
19
10
SW Misery (Missouri)
A good 12 hr cook including an hour rest or so...

Here is the rub using the Jeff's naked ninney...

ee073dd8_Rubbed.jpg


The put to sleep...

54dbab8c_Sleeping.jpg


After cooking and resting 2 butts and a brisket (brisket is still wrapped and in the fridge to slice later)...

b91d4d16_But1.jpg
b1d4b04c_but1b.jpg


The second butt came out the same way... nice and juicy and the bones slid right out.

b7b7238a_but2a.jpg


Finishing sauce used after a bit of cooling dwn... the pick of the juicy pulled pork was prior to the finishing sauce...

When first starting I couldn't get the smoker up to temp, I was using a heavy duty short extension cord... I finally was able to get the smoker close enough to a regular wall outlet and poof... problem went away, smoker got pretty much up to temp w/o problems. Next week I have an electriction I know coming over to install an outside outlet, probably be the best investment to the smoker yet if that is the cause of poor temp retention.

Tut
 
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