1st. Brined Pork Butt with #2

[Mike]

Yesterday brined 9lb pork butt  rinsed, dried, yellow mustard and rubbed with Jeff's naked rub, placed in smoker @21:00. 19 degrees outside...cold....Auber is working like a champ holding at *225. Temp is  @*171 for the last couple of hours (stall) can't wait to see the final product and the smell is amazing..
Pics to follow......

Mike

 

[SuperDave]

We are all eating pork today!  8)

 

[Mike]

I can't wait... Been in now for 15 hours *179 waiting for that magic *195...

 

[BedouinBob]

Mouth.is.watering.... 

 

[NDKoze]

Sounds like it is going to be a great meal!

 

[Mike]

Finished....close to 21 hours really did not think it would go for so long even though most of you said 1.5 to 2 hours per lb.

I did pull it a little early@ Mav 733 showed*193 and the Auber showed *190
Also didn't let it rest long enough....but it tasted really good, 2 meals worth vacuum sealed..success!!
Next smoke will plan to start even earlier to allow a longer rest period.

 

[BedouinBob]

Mike, looks porkalicious!  ;D

 

[DivotMaker]

Looks great, Mike!