Here are the results of the Boston butt I smoked Saturday
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This is the first butt I’ve smoked in years. I have never used an offset smoker until I bought the Bar B Chef a few weeks ago. I started the fire at 5:50. Put the meat on at 7AM. The wind blow between 25 to 30 mph or more all day. I smoked until the internal temperature got to 195 at 6:45PM. I place the butt in a cooler wrapped in foil for 1 hour and 5 minutes. The inside of the pork was juicy and tender the outside bark had flavors of too much heavy smoker even a creosote taste or some strange flavor. Here are the pictures
http://usera.imagecave.com/cleglue/Boston-Butt/
I smoked ribs yesterday and they were the best I’ve ever done. I use the 3-2-1 method. I used lump for fuel and wood for smoke with the exception of wood for fuel while the ribs were in the foil.
http://usera.imagecave.com/cleglue/Ribs/