Todays project is brought to you by Miss Piggy. I started with 15.8 lbs of bone in pork butt. I started the Silverbac headed for 250 with Lumberjack MHC pellets and began prep on the 2 butts.
No special whittling of fat or over thinking separation. You see this meal is for the carnivores at work and they wouldn't care about any details of muscles or trimmed fat ... it's just the results they care about.
I first layered on some kosher salt, then a nice dusting of black pepper. After that I decided to give them an even coat of Okie Dust rub for a touch of sweetness . I finished it all off with a garlic and herb injection for moisture and flavor.
With Silverbac ready I put the butts in the smoke pool at 2:50 pm, fat cap down, and snapped a picture. I didn't bother the party til just before midnight when I inserted the Grilla probe to satisfy my curiosity and they were at 170 IT. I closed the lid til 2:30ish am. The probe read 197 and poking both butts with my Therma pin gave various temps from 192 to 204 but everything was like a hot knife in soft butter ... done!
Gently trying to break loose the first butt and it came apart in my hand into 3 pieces. The second tried to but I got it out whole.
Here's a few pictures to help. Thanks for looking y'all
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