I'm starting this thread now, at 10:00PM MDT as tonight is when I'll be hitting the the pork butt with a little salt, and making some Memphis Dust for the first time.
This is my first official "Spring" Butt, and the first I have done since October of last year. (Winters are hard here, give me a break! I have done a few sets of ribs, and a brisket in -20 temps though!) I'm starting out with a 6LB Smithfield Choice from Sam's Club. Will be smoking it in the GMG While I'm at work, and monitoring via Remote Server on the GMG. My wifey will be around for basting, and some monitoring at home here, so it's not completely from work. I'll also have her testing the new Mav ET-732 to see how close temps are.
I'm using a blend of Pecan, Apple, and Cherry pellets. It'll be mopped every few hours w/ a vinegar and crushed red pepper mop to experiment. I'll start posting pics in the morning!
This is my first official "Spring" Butt, and the first I have done since October of last year. (Winters are hard here, give me a break! I have done a few sets of ribs, and a brisket in -20 temps though!) I'm starting out with a 6LB Smithfield Choice from Sam's Club. Will be smoking it in the GMG While I'm at work, and monitoring via Remote Server on the GMG. My wifey will be around for basting, and some monitoring at home here, so it's not completely from work. I'll also have her testing the new Mav ET-732 to see how close temps are.
I'm using a blend of Pecan, Apple, and Cherry pellets. It'll be mopped every few hours w/ a vinegar and crushed red pepper mop to experiment. I'll start posting pics in the morning!
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