CHANGE OF METHOD...

Discussion in 'Charcoal Smokers' started by fatboycoalition, May 29, 2016.

  1. Usually we grill our char siu (Chinese barbecue). Decided to try smoking a pork butt that had marinated for 2 days. 5lb chunk smoked at between 250-275 for 4 hours. Royal oak charcoal with pecan chunk and apple chips.
     
    Last edited: May 29, 2016
  2. Finished product...

     
    jmacsbbqshack likes this.
  3.  That looks like a winner to me.

    Chuck
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a beauty!

    Nice job!

    Al
     

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