Picked up an 8# butt. Trimmed it up and put some of Jeff’s rub and put it in the fridge until tomorrow. Also, made some peidmont sauce. Weather looks good so 6am the butt goes in the smoker.
Trying Dr. BBQ technique today. Smoker temperature at 275. Smoke until 160, then wrap until final temperature of 195. Keep in cooler for 2-3 hours. Dinner time 430-500.
After 7 hours and 35 minutes and a two hour rest in the cooler. The butt was perfect, moist and juicy. I was a little skeptical but I think the high heat for the butts is the way to go.
