Pulled picnic pork w/Semi-PRON
My first pork butt. 5lbs on the kettle for a good 8 hours or so with KB, RO, and hickory chunks.
A little darker thank I usually like it, but the cheap nikon camera darkened it a bit and it still tasted great. After pulling, I drizzled some modified shack attack on it.
A lot of you helped with pointers/tips/recipes. Feel free to offer up any insight/pointers, and thanks so much.
Weber One Touch Gold
2001 Weber Genesis that is no longer used since the OTG