Well, this got more likes as a comment than I thought it would so I figured I’d make a post. 10lb pork butt with the Slow n Sear for championship weekend
Used my Spider venom and cooked at 250 with oak charcoal and pecan wood chunks. Rubbed with Meat Church Holy Gospel and spritzed with a mix of ACV and tobasco
by SeasonedBySmoke
5 Comments
TheTinMan1970
I see why it got so many likes. That’s a beaut
garciawork
I really need to try my SnS again. FIrst time I tried it I only got a few hours out of it which was… disappointing, to say the least.
Shock_city
I was told somewhere along the way to not put the wood chunks on top of grill grates. Not sure it matters at all just interesting to see it done differently.
Official_Law
Might have to try scoring the fat cap on the next pork butt I make, looks fantastic
5 Comments
I see why it got so many likes. That’s a beaut
I really need to try my SnS again. FIrst time I tried it I only got a few hours out of it which was… disappointing, to say the least.
I was told somewhere along the way to not put the wood chunks on top of grill grates. Not sure it matters at all just interesting to see it done differently.
Might have to try scoring the fat cap on the next pork butt I make, looks fantastic
It’s beautiful. 😍