Ok - so I have 2 equally sized bone-in pork butts (appx 7.5 lbs each) prepared in the same way: mustard slathered with good amount of HRR and then vacuum bagged and put in the fridge for appx 35 hours 'marinating'.
I have decided to throw down the gauntlet on the PBC and do one on it and one my ECB. I have never done a butt on the PBC - so far just ribs and chuck roast; but I have done several quite well on the ECB, so this could get interesting.
The one on the PBC should take 3-4 hours (per Noah's how-to video) before wrapping, and I'm guessing from experience the one on the ECB will take at least 8-9 hours slow smoking before wrapping at appx 160 - but time will tell for sure.
Looks like the sun is about to peek over the trees here in SC, so I better get rolling - wish me luck!
Pictures and details coming on the results.
I have decided to throw down the gauntlet on the PBC and do one on it and one my ECB. I have never done a butt on the PBC - so far just ribs and chuck roast; but I have done several quite well on the ECB, so this could get interesting.
The one on the PBC should take 3-4 hours (per Noah's how-to video) before wrapping, and I'm guessing from experience the one on the ECB will take at least 8-9 hours slow smoking before wrapping at appx 160 - but time will tell for sure.
Looks like the sun is about to peek over the trees here in SC, so I better get rolling - wish me luck!
Pictures and details coming on the results.
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