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06-21-2014, 04:41 PM
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PR's Finest
Join Date: Aug 2013
Posts: 14,165
Battle Record: 12-7
Rep Power: 85899410   |
God of BBQ and Smoked Meats
6lb pork butt went on at 12:30p:
 used meathead's memphis dust recipe:  smokey smokey, trusty weber wsm 18.5":  it finished at about 1:10a:  here it is before being chopped up (after 45m resting in foil using microwave as a faux cambro):  smoke ring before using the bear paws:  shredded:  up close:  VERY LATE DINNER (sweet texas-bbq sauce, carolina mustard sauce, east carolina vinegar sauce): 
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