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21# of pork at 2:30 AM!

A double pack from sams and a boneless from the grocery store = 21 lbs of pork! Used injection and Byrons rub, apple and cherry for smoke. Started cook low and slow Thurs pm for first hour + then opened temp up to about 300. Ran there till 170 IT. Due to timeline, I foiled the two bone in butts but let the boneless ride. In 2 hours pushed through the stall to 205. The boneless was behind at an average IT of 185, Decided to foil to finish, it was getting late. FTC the two big ones for what turned out to be 1.5 hours, during that time small butt finished, stood for 20 minutes then was pulled hot. I ate one sandwhich and opened a beer before pulling the rest. It was 2:30 am when I finished. Out of the three, I thought the boneless had the best result, nice bark, great smoke, awsome flavor profile. I better win some points with SWMBO for doing this for her. It is being served at her school for end of year lunch. Pics are from the 6 lb boneless
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3264 x 2448 - 3M
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3264 x 2448 - 2M

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