Just wanted to let you guys know that the PB just came out of the smoker...
![Smiler](/static/images/graemlins/icon_smile.gif)
Put it in last night at 9:30pm @ 190*
Bumped the temp up to 205* at 12:30am
Woke up at 6:00am and bumped the temp up to 225*
At 11:30am bumped the temp up to 250*.
1:00pm the thermo's were reading 195* internal.
Turned the 025 off and opened the door and what i saw before my eyes was an amazing transformation of Pork!!!
I put on my "The Fryer Glove" gloves and took the thermo probes out of the meet and when i tried to pick up the butt and move it onto awaiting foil, towel, and heater cooler, the darn butt totally fell apart in my hands. I had 3 big chunks of pork in my hands!!!!
I cooked with the 'fat' side down. When i lifted the pork up off the grate, the fat (or what was left of it) stayed on the grate and the meat was in my hands
![Smiler](/static/images/graemlins/icon_smile.gif)
Me, my father, my mother were all gathered around the smoker at this point and were picking at the pork... We looked like fly's on cow poo! This pork was AMAZING!!!! Good smoke taste, very very juicy, and very good bark, thanks to the 2 layers of the CS Rib Rub.
I took some before and after picks. I'll get some pics as i'm pulling it, and i'll upload them tonight. It's about time for me to put the chicken in the smoker!
PS... I was a little worried with Smokin's serving sauce when i tasted it as soon as i made it. I just tried some pork with this sauce and WOW! me and my dad were just standing there picking pork, dunking in the serving sauce, and stuffin our faces.... WE didn't even say a word, because we were smiling!!!!!! I'll get those picks up later tonight guys!
Thanks to all for the advice, and thanks to Pags for the info on the temp settings.
Oh yea and i used 4oz of hickory.