Oh My Goodness!!!!!!!

[Michael]

Just finished doing my first two pork butts for pulled pork.  For 16lbs it took 15 minutes more than my estimated 24hrs to reach 187 degrees.  As I lifted the first butt from the rack the fatty layer stuck to it and the butt nearly fell apart in my hands.  I wrapped it up for FTCing and stuck it in the cooler.  I'm not sure it needed FTC because the scraps that stuck to the rack were so tender and MY GOODNESS did they taste great.  The butt on the upper rack still was shy of the target temperature by 8 degrees so I left it in there.  Looking forward to lunch today!  Thanks for the tips and recipes. - Mike

[icerat4]

Hi and good job.Check out the post in topic hot smoking and barbeque under my pulled pork weekend.Once again glad it all worked out for ya.Good stuff . ;D