Follow along live at http://www.northeastbbq.com
Follow along live at http://www.northeastbbq.com
Had to shovel out the smoker but the show must go on.
5 lb pork butt.
Rubbed down with EVOO and my go-to Paul Prudhomme Blackened magic rub.
Smoker at 276- butts hit the Weber Smokey Mountain Smoker at 7:20AM
Two hours in and she is developing some nice color- smoker running between 266 and 315. Internal temp 132. It was looking a little dry so I added some warm water to the water pan and spritzed the butts with a mixture of honey, tabasco, apple cider vinegar, worcestershire, and ketchup.
Good Morning Gloucester 