PIC Ist boston butt in the 025

Good luck!!! and remember,Its done when its done.

good luck. I'll be around today watching for the results.

Well, its been 10 1/2 hours and its at 161 degrees. I have my smoker in the back of the garage until I make a house for it to stay in. The garage is attached to the house via a breezway. I shut the back garage door around 7:00 this morning, no more smoke no need to let blowing snow in, anyways the SMELL in my breezway and garage is to die for. My Tibetan Mastiff was like I smell it were is it, FOOD>FOOD.

18 hours later, superb, the wife said, I think this is the best dinner you've made, and I do all the cooking. Made the sauce also, next time I might cut the vinegar a little. But maybe not, it was all good.

Great picture, I think I can smell it!

Bubba,

You the man !!!!!!!!!!!!!!!!!!!!!!!!!

Thanks everyone, I have a long way to go, but it's a good sign, couldn't have done it without all the trials and experiments that everyone has shared over the years.

So I have a quick question. Good work by the way! It looks great!

When do you use the mop sauce? Do you open the door and baste it or do it after its cooked.

Be specific- I'm doing my first this weekend.

For those that had a stick burner they NEEDED to mop to help retain moisture. The CS smokers are more air tight, hence no need to mop during the smoke. Now some people would say that you could mop a couple of times to build bark. I would use KISS approach for the first couple times. Keep the door shut till it is time to check for doneness. Then when you pull the PB add a little mop as a finishing sauce.

No mop for me, I put it in and opened the door when it hit 197 degrees. Wrapped it for 30 minutes and dug in.

Thanks Cal and Bubba!

I think that's what I will do. I might add a little of the mop once it's pulled. I'll keep you posted. Thanks as always!

Looks great. THANKS for posting the photo.

Russ