Pork butts a smokin

#1

Cooking 47 lbs of pork butts for a church Christmas party tomorrow

Salt them and dry brine 6 hours, slather with mustard, coat with rub and smoke at 225 F to an internal of about 203 usually takes like 16 hours will add pics

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#2

12 hours in, internal temperatures 170-175
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(Doug) #3

Looks perfect. :sunglasses:

#4

I’ve been slicing wee bits off and I can tell you it tastes amazing.

(Robin) #5

Aye yi yi… I can smell it from here!