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[Goosehunter51]

I have been away for awhile for all kinds of reasons, wont bore you with my misery.  Let’s just say I went and stole back my grill and am back in business.  First cook is a Pork butt, nothing special, no injection, just evoo and Swamp Boys.  Put on the MAK at 225 and plan on leaving it there until ready.

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[DaisyCutter]

Welcome back. I've got a pork butt on the 'tec as we speak. May the pork gods bless our pork 

[Goosehunter51]

Just took off the grill IT 199 after 15 Hours at 225.  Currently resting in a pan.  Will take pictures after pulling.

[Goosehunter51]

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Perfect.

[Bentley]

Would you say that Swamp Boys leans to the savory or sweet side?

[jdmessner]

I have been away for awhile for all kinds of reasons, wont bore you with my misery.  Let’s just say I went and stole back my grill and am back in business.  First cook is a Pork butt, nothing special, no injection, just evoo and Swamp Boys.  Put on the MAK at 225 and plan on leaving it there until ready.

Good to see you back. Hope things are on the up and up for you. I made an impulse buy yesterday when I found pork butt at .89 cents a lb. Cooked it overnight just as you did. Turned out OK! Going to donate it as a door prize for our local CROP walk tomorrow.

[Goosehunter51]

Would you say that Swamp Boys leans to the savory or sweet side?

Savory, has a small kick to it also.  I really like it on Pork.

[Goosehunter51]

I have been away for awhile for all kinds of reasons, wont bore you with my misery.  Let’s just say I went and stole back my grill and am back in business.  First cook is a Pork butt, nothing special, no injection, just evoo and Swamp Boys.  Put on the MAK at 225 and plan on leaving it there until ready.

Good to see you back. Hope things are on the up and up for you. I made an impulse buy yesterday when I found pork butt at .89 cents a lb. Cooked it overnight just as you did. Turned out OK! Going to donate it as a door prize for our local CROP walk tomorrow.

Thank you sir, very good to be back.

[Clonesmoker]

 Well  done! I have six 8 lb shoulders dry brining that I will be putting on my DB in a couple of hours. I like a lot of bark and color just like yours.  Since I have a second shelf in my DB, I try and get the most out of a smoke session.

Update took around 16 hours to do and a full hopper of pellets. Been cool, drizzly with thunders storms for the bast two weeks here in Iowa.  I would pull one of the smoker, pull it apart right away and vac seal in quart or gallon bags. Besides the six bones I probably had about a cup of fat/gristle from them all.   [ Invalid Attachment ]