After doing fourty pound loads of jerky in my Copycatshack smoker for the last two years, I decided it was time for somw BUTT. I did twin 7 pounders. Intected with apple juice and rubbed with a Canadian steak seasoning tweaked with a little brown sugar and garlic powder. Refrigerated for ten hours and then put them in the smoker at midnight Saturday at 230 degrees. At 6 am and a couple more times before noon, I mopped them with Smokin Okie's baste and serving sauce. Low and behold, I took them out at 1pm at 200 degrees. Great bark and they pulled perfect. No more pork loins for me. Don't know how I am gonna tell my wife, but I THINK I'M HOOKED ON BUTTS !!!!!
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