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Had to shovel out the smoker but the show must go on.
5 lb pork butt.
Rubbed down with EVOO and my go-to Paul Prudhomme Blackened magic rub.
Smoker at 276- butts hit the Weber Smokey Mountain Smoker at 7:20AM
Two hours in and she is developing some nice color- smoker running between 266 and 315. Internal temp 132. It was looking a little dry so I added some warm water to the water pan and spritzed the butts with a mixture of honey, tabasco, apple cider vinegar, worcestershire, and ketchup.
12:00PM Update Pit temps started to recede under 260 degrees despite all bottom vents being wide open so I fired up a half a chimney of briquettes and added them through the smoker fuel door. Internal temp 160. Also spritzed again with the liquid mixture to build flavors and bark. Looking good. Don’t think I’m going to foil them.
1:20PM She broke out of the stall. 170 internal and has a nice bark forming.
1:50PM Pulled The Butts Off and Wrapped Them To bring to Sista Felicia’s. Wrapped in foil and tossed them in a cooler to transport and will finish in her oven
Brought butts to my sisters and tossed them in my sister’s oven til 195.
Pulled them out and rested for a half hour. Couldn’t resist ripping off a hunk of burnt ends
Northeast BBQ 
Reblogged this on GoodMorningGloucester and commented:
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