I was asked to do a bunch of pulled pork for a church function, that's was the excuse I used for buying the Longhorn
They brought me 73lb's in 8 butts. I trimmed the fat cap to see if I could get the rub to soak in a bit more, I used just garlic powder and McCormick's Grill Mates Pork Rub.
After the Brisket cook Friday night and the party Sat night I thought I would try out the Propane mod that came with the smoker, just to see if it would hold temps a bit better so I didn't have to watch it as close.
I smoked them until the IT temps were 205 like I do on the SRG and opened up the lid for the first time in the cook...
WOW... LOVE the color!! Time to pull em and give them a drink of apple juice and then FTC for a few hours.. I'll post a final pic once I shred them this evening.
Thanks for taking a look !
