slicethemeat

Back at it with these baby backs. Picked these up at my local grocery for an easy weeknight dinner.
Seasoned with only SPG, then smoked at 225⁰ on my Bull for 3 hours. I kicked the temp up to 275⁰ and finished in 1 more hour - no wrapping.

I love the way ribs smell at this point in the cook. I would expect these to need another hour to finish. I trimmed these down pretty lean, then only SPG @ 275⁰ on my Bull. Babybacks typically take approx 4 hours without wrapping. Love these machines!
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Pork butt cooked up for a family bday to celebrate my Wife and Mother big day. This was a Prime grade 10 lb beauty from . I knew it was gonna be a good cook as soon as I opened the wrapper!
I used a mustard binder and only seasoned with Texas Sugar. I wanted to try using Matt's (from Meat Church) weekday brisket method on this butt to control the finish a little better.
I started it at midnight on a low smoke setting on my Bull. By 8am this was 145⁰ internal. I let it ride until noon, then wrapped w a little apple juice and a little more rub. I jicked the temp up to 275⁰ and finished at 3pm @ 205⁰ internal - it was barky and perfect! 🔪🔪🔪......