Two Boston Butt's, covered in yellow mustard and a homemade rub. Hit the smoker at 8:00 AM.
Smoked at 230 degrees with Royal Oak Lump and Hickory.
Added a whole pork loin (cut in two) at 12:30PM.
Pork Loin was done at 5:30 PM for a dinner party. This was my 1st pork loin on the smoker. Excellent!
The two Boston Butt's stalled at 165 degrees for 3.5 hours. They didn't finish on the smoker until 8:30. Went into the cooler for two hours (so I could watch Ryan Newman get a fourth place finish).
The finished product.
Smoked at 230 degrees with Royal Oak Lump and Hickory.
Added a whole pork loin (cut in two) at 12:30PM.
Pork Loin was done at 5:30 PM for a dinner party. This was my 1st pork loin on the smoker. Excellent!
The two Boston Butt's stalled at 165 degrees for 3.5 hours. They didn't finish on the smoker until 8:30. Went into the cooler for two hours (so I could watch Ryan Newman get a fourth place finish).
The finished product.