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Unread 10-18-2013, 09:07 AM   #5
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Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
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I use all wood (Pecan) because I have a stick burner, rub and inject with apple juice and worsey the night before, then smoke that baby until it gets about 165 Internal temp or the bark color you wnat, then wrap in foil and cook until done 200+ IT. Pork butts are probably the easiest think to smoke. Mine come out perfect every time.
Lang 36" Hybrid w/warmer,
Smokin Cajun gasser
Webber Smokey Joe,
Brinkman CPOS vertical
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