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Unread 10-28-2012, 05:38 AM   #48
Bertha's BBQ
Knows what a fatty is.
 
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Join Date: 10-02-12
Location: HUNTSVILLE, AL.
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Well when I am smoking mass quantities of butts i smoke for 3 hours using hickory and cherry wood at what ever temp i can keep Bertha at depending on the weather. Then I wrap them and cook them for another 4 to 6 hours....let the owner of the butt pull and season.

When cooking a few for myself, I have always been told the meat will not take smoke for more than 3 hours...I smoke 4 hours to be safe....I inject Bishops 3 n 1 sauce and apple juice mixture and wrap for 6 hours....meat falls apart, touch up with a little Lot O Bull seasoning and more 3 n 1 sauce and you have the best pulled pork ever.

Once wrapped the oven will work fine and save on your wood supply. Sometimes i cook several and then freeze heat and then pull and season when needed.
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