www.sausagemaking.org

Posted: **Sun Aug 29, 2010 2:32 am**

15 hrs @235 F cherry and ash smoked, rested in cooler 1 hr.

Pulled

On the plate

Posted: **Sun Aug 29, 2010 7:11 am**

Beautiful bark, You just made me hungry!

Posted: **Sun Aug 29, 2010 9:30 am**

Beautiful job. What internal temp did you take it to?

Posted: **Sun Aug 29, 2010 5:42 pm**

I feel a bit of "pork pulling" coming on!

Nice stuff!

John.

Posted: **Mon Aug 30, 2010 3:37 am**

Jogeephus wrote:Beautiful job. What internal temp did you take it to?

I took it to 195 F

Posted: **Sun Sep 05, 2010 8:47 am**

Great stuff. Was it smoked for the full 15 hours or just part of it?

Posted: **Sun Sep 05, 2010 1:45 pm**

It was in the smoker( propane powered) at temp for 15 hrs, but smoke applied for 8-10 hrs. thats how long a load of wood will last in my smoker, I don't refill it.

Posted: **Mon Sep 06, 2010 4:22 pm**

I can not lie, I love pork butt and that one looks super good. CF

www.sausagemaking.org

Pulled Pork

Pulled Pork