I am using a select boneless pork butt from Cash and Carry. I don't trim the butt at all. I inject it with Chris Lilly's Pork Injection Marinade just before I put it on to cook. Cook at the 225 degree setting on a FE100 until the internal temp is 195 to 200 degrees. I store in a Cambro until time to turn in. Pull the pork, add some of my rub which is on the sweet side and add a little apple juice. Place the pulled pork with some burnt ends on a bed of green leaf lettuce.
Rainman, DOn't feel bad. Hell, we can't get called for anything and our scores are similar to yours. WHen we score in the top 10 they only call the top 5. That will really kill you! Has happened to us 3 times. One of which we were in the top 10 in 4 of 6 catagories(including dessert and anything but- meat.) Sad, but true. Best of luck to you~! Zeb
Rainman, Go with bone in butts. 4 hour on smoke 155 and then 250. wrap at 160 with plastic wrap then foil. cook to 195, ot till tender. This only one way to do it. It seems new teams expect to win big after 10 contests. It takes time. The learning curve is long. Do not let lack walking get to you. It will come. Best of luck to you. Bill
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