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  1. 03-20-2016, 15:47 #1
    DenverGP
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    Pork Butt, rubbed with Meathead's memphis dust, and smoked with hickory and apple wood. Coming off the smoker after about 6 hours, meat is at 160F, getting wrapped in foil with a little angry orchard, and then in the oven for the last 43 degrees. About 2 hours till it's ready to pull.
    Last edited by DenverGP; 03-20-2016 at 15:49.
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