Pork Butt 10lbs smoked from 9pm-2pm at 250 except I did slack a little and it was probably at 190 for most the night. I used pecan and apple wood as my smoke. Basting sauce 1 cup white vinegar, 1cup apple cider vinegar, 1tbs brown sugar, 1tbs red pepper flakes, 1tbs black pepper, 1tbs salt. Usually when I smoke a smaller butt for 8 hours I will baste with this for last 5 hours. Next is my bbq sauce I like with my pulled pork 1cup apple cider vinegar, 1cup ketchup, 3tbs brown sugar, 1 tablespoon yellow mustard, 1tbs molasses, 1 teaspoon salt, and 1/2 tsp crushed red pepper. I cooked pork until internal temp was 195 degrees. Enjoy some smoked out pics!!!
pulling bone out with ease
mmmmmmmmm bark with pink smoke ring