8lb or so Butt from local pig.
CS Rib Rub w mustard
2oz Bourbon wood.
Two probes
In at 2:30 PM Saturday at 225
Out at 12:30 PM Sunday, temps test good from 195-200.
Wrapped and planning to eat around 5 with new BBQ sauce recipe along with a Vinegar based Slaw.
Doesn't get better or easier then this.
Happy Fathers Day to all.
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