2 Pork Butts, seasoned with Angus & Oink Pigasus and a mustard binder cooked to 160F initially using the snake method and some apple wood chunks
Wrapped at 160F and then left to get up to 205F. About 7 hours cook time before being left to rest.
Added some Chimac KBBQ sauce to one of them.
Both butts were as tender as a mother's love!
by conor_ie