oompappy
Sous Chef
Been doing all the cooking outside the past few weeks, don't want to heat up the house. Did these 2 butts at about 250*, pulled/chunked the first one, it tasted great! The second one I wrapped in saran and put in the fridge for a couple days, sliced cold and reheated, tasted even better!
Anyway, here are some pics......
The Pit
Butts on the Pit
3.5 Hours
7.5 Hours
11 Hours
14.5 Hours
Pulled/Chunked
Anyway, here are some pics......
The Pit
Butts on the Pit
3.5 Hours
7.5 Hours
11 Hours
14.5 Hours
Pulled/Chunked