Quote:
Originally Posted by fcman
Yup, smoked at 235F with apple wood chunks. Took about 11 hours for a 4.5lb bone-in butt. Stalled out twice, once at ~160 for an hour and then at 180 for almost 3 hours and then I said screw it and wrapped it to power through the stall.
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It looks so good! I smoke on a propane smoker...much easier to control the heat. at 10ish I triple wrap it and stick in the oven until 200ish. Let it rest for 30 minutes or so and bam! Crush it with red sauce.