BeeFarmer61
Found some matches.
- Joined
- Nov 6, 2016
- Location
- Griffin, GA
Well, after 3-4 hours half of charcoal was burned, so figured I better close the bottom vent a little more. It was maybe 1/2 inch open, the top was open all the way. I don't have a meat thermometer, well an old dial type, so kept trying to see if it would twist apart with a fork. I never did get the bone to wiggle, finally stuck the meat thermometer in it at 9 hours, was reading 190.
I took it off, and let rest for 45 minute...put on thick rubber gloves and was able to easily pull apart most of it, one spot was a little harder. I had to use hickory chips, as that is what I had. I put 4 small piles in the snake, but the meat was lacking in flavor to me, not enough smoke or seasoning.... I had slathered it in a thin mustard, and then rib rub.
I guess not bad for a first time, I got 1.5 pounds of meat from a 6 pound pork butt.
I took it off, and let rest for 45 minute...put on thick rubber gloves and was able to easily pull apart most of it, one spot was a little harder. I had to use hickory chips, as that is what I had. I put 4 small piles in the snake, but the meat was lacking in flavor to me, not enough smoke or seasoning.... I had slathered it in a thin mustard, and then rib rub.
I guess not bad for a first time, I got 1.5 pounds of meat from a 6 pound pork butt.