zabor16
Knows what a fatty is.
Been a while since I have been on here. Sometimes life throws us a curve ball or two, but with time we can cope.
Well this is my first official cook with the smoker my wife bought me in the fall (she is wonderful). Can't use it much over winter here in Utah (brrrrrr). I have an 8# pork butt and 6# brisket flat on now. Sorry forgot to get the before PRON. Here are some pics from 4 hours in. The flat had a small end on it that I cut off as I didn't want it to dry out, you can just see it in the pic of the meat on the smoker between the brisket and the butt. That just came off, turned out really good at 197 degrees (no wrap). Using lump with apple chunks. More PRON when done.
Well this is my first official cook with the smoker my wife bought me in the fall (she is wonderful). Can't use it much over winter here in Utah (brrrrrr). I have an 8# pork butt and 6# brisket flat on now. Sorry forgot to get the before PRON. Here are some pics from 4 hours in. The flat had a small end on it that I cut off as I didn't want it to dry out, you can just see it in the pic of the meat on the smoker between the brisket and the butt. That just came off, turned out really good at 197 degrees (no wrap). Using lump with apple chunks. More PRON when done.
