It's been so long that I had to look around to figure out how to post a thread. I think I've got it now.
Started out with a 2 pack of shoulder/butts weighing just under 16 lbs.
Trimmed some of the fat off but not too much.
Coated each with mustard prior to adding the rub. Not sure if it really makes that much of a difference but it certainly doesn't hurt and you cant taste the mustard.
Next came the rub. I strayed from my usual of SPOG and brown sugar and went with a rub from the Aussie Griller website that consisted of salt, brown sugar, garlic powder, onion powder, paprika, pepper and chili powder. Packed on the rub and they were ready for an overnight nap in the fridge.
They actually rested for close to 24 hours. Here they are after the nap.
Fired up the MES to 230 and filled the pan with apple juice to give them a little apple steam. Smoked with a combo of hickory, apple and cherry. The butts went on at 11:30 pm.
My goal was to not foil them unless I started running low on time. These were going to a Mother's Day gathering at Grandmas so I had to keep an eye on the time. I didn't foil at 165 but I they both hit a long stall so I ended up foiling at 173 and 176 IT. I like to place in a foil pan and then cover with foil. I feel I get more yummy juices this way. I removed each at 206 IT. Total cook time was around 12 hours. The bone came right out with no fuss.
Bear views.
Foiled again and placed in a thermo bag then off to Grandmas. Pulled about 1 1/2 hours after removing from smoker. Served with SoFlaQer's finishing sauce( Is he still on here?????) Id love to thank him for all the fans I've made serving up PP with his finishing sauce. I also had some of my home made BBQ sauce on hand.
Bear view.
After the first one got gobbled I had to bring in reinforements. I tried to leave this one with more chunks as opposed to shredding.
It went over so well I got volunteered to do 4 more next weekend along with ABT's for a batchelor party.
Thanks for looking.
Started out with a 2 pack of shoulder/butts weighing just under 16 lbs.
Trimmed some of the fat off but not too much.
Coated each with mustard prior to adding the rub. Not sure if it really makes that much of a difference but it certainly doesn't hurt and you cant taste the mustard.
Next came the rub. I strayed from my usual of SPOG and brown sugar and went with a rub from the Aussie Griller website that consisted of salt, brown sugar, garlic powder, onion powder, paprika, pepper and chili powder. Packed on the rub and they were ready for an overnight nap in the fridge.
They actually rested for close to 24 hours. Here they are after the nap.
Fired up the MES to 230 and filled the pan with apple juice to give them a little apple steam. Smoked with a combo of hickory, apple and cherry. The butts went on at 11:30 pm.
My goal was to not foil them unless I started running low on time. These were going to a Mother's Day gathering at Grandmas so I had to keep an eye on the time. I didn't foil at 165 but I they both hit a long stall so I ended up foiling at 173 and 176 IT. I like to place in a foil pan and then cover with foil. I feel I get more yummy juices this way. I removed each at 206 IT. Total cook time was around 12 hours. The bone came right out with no fuss.
Bear views.
Foiled again and placed in a thermo bag then off to Grandmas. Pulled about 1 1/2 hours after removing from smoker. Served with SoFlaQer's finishing sauce( Is he still on here?????) Id love to thank him for all the fans I've made serving up PP with his finishing sauce. I also had some of my home made BBQ sauce on hand.
Bear view.
After the first one got gobbled I had to bring in reinforements. I tried to leave this one with more chunks as opposed to shredding.
It went over so well I got volunteered to do 4 more next weekend along with ABT's for a batchelor party.
Thanks for looking.
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