We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
My local Smart and Final labels them butts when they're boneless and shoulders when they're bone in. Very odd. Either way, I'm completely addicted to pulled pork and since June, I think there's been only one week where we didn't have it. I love doing it with no crutch, tons of bark... Mmm, my favorite
PSULion and GirlpoweredBBQ , I recommend you try chucks with Big Bad Beef Rub before you make that call! Oh, yeah, and try the Tennessee Hollerin Sauce, too!!!
Thanks for asking PSULion !! It's looking gorgeous. I'm so excited. My boyfriend trimmed it really nicely for me. It's a very uniform thickness and seems to be cooking very evenly. He graciously trims them for me because I seem to cut myself every time I pick up a knife. Doh! I have a problem. But I seem to do just fine with fire. So, PSULion....is that for Penn State University Nittany Lion, by any chance?
I know - oh well. Next time I will get up earlier and/or do it on a Saturday 😜 Getting a lot of nice help here ... For which I am thankful! Good luck with your brisket !
They take longer than one might expect, right? It's still going to taste amazing, anyway, tho. That's the best thing about pork butt. It's always amazing. Love it. Enjoy your dinner! Brisket is getting closer.... 181.Ler us know how it turns out.
Thanks SO much to everyone here! The butts came out perfectly - did the pulled pork in NE style buttered hot dog rolls -- thanks Especially to richinlbrg for your play by play by play help - it may have been a disaster without your help - thank you!!
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
PSULion , I wish I had thought to suggest pulling one right off the grill and putting the rest in the faux cambro. That way you could have eaten earlier AND you'd have a side by side comparison with respect to whether the faux cambro was worth the time.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Found these on sale yesterday - looked to good to pass up! Dry brined overnight, rubbed w MMD, and on the smoker by 8 am - fingers crossed!
Thanks SO much to everyone here! The butts came out perfectly - did the pulled pork in NE style buttered hot dog rolls -- thanks Especially to richinlbrg for your play by play by play help - it may have been a disaster without your help - thank you!!
WE ARE ... 
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