Bprice
Well-known member
Running a little behind on posting this but here it goes.</p>
We rented smoker for man weekend. We were armed with a mix of hickory and apple wood for the smoke. We started out with 15 lbs of butts. I rubbed them down with monkey dust and sat them in a pan. I added a little bit of Coors Originial to the bottom, I'm not sure why, but it sounded like a good idea. Before we started the heat we put one pan of Apple Vinegar and one pan of Apple Juice in the smoker. Got the fire burning and the heat between 230-250 degrees. After the butts were rubbed good (i went thick with it), we placed them in the smoker. We let those bad boys roll til 145 degrees internal temp, and turned them over. We them left them closed up and smoking until 190 degrees. We then cranked the heat upto 350 degrees and let the meat go until 195. Once at 195, we double wrapped the butts in foil, wrapped in a towel and placed in a cooler for 30 minutes. After 30 minutes we took them out and pulled the meat. It was tender and delicious. I am a firm believer in Monkey Dust, and it truly came through. We kept the meat dry, but most everyone used Big Al's Grillin' and Dippin' Sauce to top off their sandwiches. I wish I had some better pics, but by the time i got my food and camera one and a half pans were gone. It sure was fine eatin' though. Thanks for the cooking tips Spur!</p>
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We rented smoker for man weekend. We were armed with a mix of hickory and apple wood for the smoke. We started out with 15 lbs of butts. I rubbed them down with monkey dust and sat them in a pan. I added a little bit of Coors Originial to the bottom, I'm not sure why, but it sounded like a good idea. Before we started the heat we put one pan of Apple Vinegar and one pan of Apple Juice in the smoker. Got the fire burning and the heat between 230-250 degrees. After the butts were rubbed good (i went thick with it), we placed them in the smoker. We let those bad boys roll til 145 degrees internal temp, and turned them over. We them left them closed up and smoking until 190 degrees. We then cranked the heat upto 350 degrees and let the meat go until 195. Once at 195, we double wrapped the butts in foil, wrapped in a towel and placed in a cooler for 30 minutes. After 30 minutes we took them out and pulled the meat. It was tender and delicious. I am a firm believer in Monkey Dust, and it truly came through. We kept the meat dry, but most everyone used Big Al's Grillin' and Dippin' Sauce to top off their sandwiches. I wish I had some better pics, but by the time i got my food and camera one and a half pans were gone. It sure was fine eatin' though. Thanks for the cooking tips Spur!</p>
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![pork1[1].JPG](https://cdn.imagearchive.com/chattanoogafishingforum/data/attach/15/15189-pork1-1-.JPG)
