SMOKIN BUTT

Wow, you guys cook your butts hot and fast! 8 pounders usually take me 12-15 hours @ 225. I take them to 205. In the past I finished them on the smoker. Now I foil @ 160 or so, double foil and finish in oven. Tastes the same and it's a little easier. Bark may not be as crisp, but doesn't change the finished product.

I follow Alton Brown's recipe for brine and rub ==> http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe.html

I have smoked quite a few butts with that recipe, my slow cook technique above, apple and cherry wood chunks and cowboy charcoal with my Smokenator 1000. I take a lot of advice and use some recipes (bacon, pastrami, fish) from Meathead over at http://amazingribs.com

Here's a couple of pics of my last two butts (last month) and my first batch of maple bacon (last week). We fried up some bacon "under the dome" while camping just a few days ago. Great reviews!!

fred