But it's time to start cooking again. From now on, I only eat pork when I cook.
Here, I smoked 90 pounds of Boston Butt in just 6 hours. Some of it was shy of perfect, but most of it pulled no problem after reaching 205 degrees. I cooked at 300-315 to accelerate the pace. I'd say another hour would have been ideal, although the meat that sat on hot spots was developing a very thick bark. All pulled and mixed together though, it was good BBQ. My standard will be slower and lower, though.
|Almost done -- look at that bark forming|
|The hosts -- Mike bought all that BBQ for less than 30 adults|
|close that thing - if you're lookin' you ain't cookin'|
|Passing the time, working off what I'm about to eat|
|Ultimate approval: "Dad, this pulled pork sure makes me sleepy!"|