First Pork Butt...

damnedhooligan

And it was a success!! But I was fighting the XL to stay at a dome temp between 250-275*. I smoked them with hickory chunks and one left over apple chunk. I pulled them off at 160* and foiled. They were put back in the BGE until they hit 200*, my target was 198* so I will try that next time. Total cook time was 8.5 hours.

Mustard and Dizzy Dust only, no injection

 

pulled off at 160* to foil, I have some stragglers that fell off (I did not foil) when I was splitting this butt in half, it came in at 14.62 lbs

Pulled off at 200*

Pulled - they were so moist and tender, the pictures don't do justice

 

 

 

 

 

 

 

 

Scottborasjr

Nicely done. Looks good from here.

Charlie tuna

The photo shows how moist it finished out  -  very nice!

Mickey

Nice job. Nothing wrong with 200.

damnedhooligan

Thank you! Forgot to mention that I let the pork butts rest for 2 hours before pulling