TimBear
Sous Chef
Last Sunday I smoked up a couple of pork butts (bone/in) for some smoked pork burriotos. We had a little bit of wind on sunday and it kinda messed with the cooking times. I had the pit steady at 250* for about 7 hours and the pork temp was hitting about 145*; then the temp started dropping in the pit and the pork stalled at 181* for about 2 hours. I finally had to pull them and finish them in the oven ( :x ) so we could eat dinner before 10:00pm. Unfortunetly I have no plated pics as the kids dove in as I was shredding the pork. The pork was sweet, juicy and done just right for our taste.
