Butt is at 170 and closing ...

Fire in the Hole

The main course for today's family get-together is a baked ham being provided by some other family member. Should be tasty as they always choose from the top shelf. Our contribution will be a couple of fatties for the grazing table and my wife's famous green bean dish.[p]However, since I was questioned as to why I did not serve up my pulled pork at Thanksgiving (Grandma wanted to cook her world-famous turkey and dressing and I WILL NOT compete with that!), I decided to pass out Food-Saver packaged gifts of fresh pulled pork to go along with my wife's homemade fudge. That should help satisfy their cravings for the next day or two![p]So, today's butt is creeping toward it's final internal temp and the fatties are done and standing by.[p]This afternoon, I reload the BGE with a butt to serve as the main course for the family Christmas Day lunch for my side fo the family. This group told me on Thanksgiving that BBQ pork was on the menu for Christmas. Heh.[p]Even though I am perfectly comfortable with smoking three butts at one time (I cooked three runs of three butts each over a period of 5 days last summer for my parents 50th wedding anniversary party where I fed over 75 adults. Whew!), I actually prefer to serve my pulled pork within a hour or so of coming off of the smoker. I think that extra touch really adds to the experience and flavor. Kind of like eating some fresh home-made bread right after it comes out of the oven (or egg.) I get a kick out of watching the group gather around as I take my Bear Paws to a fresh butt and seeing the steam roll out and fill the room with that great BBQ aroma. Of course, everyone needs to take a little TEST to make sure the meat is OK. [p]:)[p]Merry Christmas to everyone and here's wishing everyone's holidays are safe and happy. And I hope Santa brings everyone just what they wanted. I'm sure you have all been good this year. If not, at least you were good at it!