Actually my first pork butt ever! I managed to remember to take only I picture a couple of hours before I took it off the smoker:
first time posting photo, not sure it is working.
The butt was about 7 pounds, I prepped it per Meathead's recipe, and set the grill for 225 (bumped it up to 250 for last hour). I noticed the grill temp was consistently about 5 degrees below the set temp. I pulled it after about 18 hours, when I had varying temps using instant read, anywhere from 191 to 203, while the MAK probe read 196. Bark was great, and the meat was tasty, but drier than I thought it would be and than I like. I had let it rest in oven, wrapped, at 170 for an hour. I suspect I may have overcooked it, as it was pretty "jiggly" about two hours before I pulled it, when the MAK probe as in low 190s.
Smoker was a dream to use, and even figured out the wifi app. At the end I smoked then roasted a spatchcocked chicken, which was about the best I ever made: salted, dusted with Memphis dust, smoked st 225 for An hour, then kicked it up to 375 till done. Sorry no pix!
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