I am ashamed to admit that I haven't used my Mak since June
Been doing more with charcoal on my Weber
With the help of a PM from Drholly, I "discovered" a local butcher only 20 minutes from my house that has been around a really long time. They primarily sell to restaurants and such, but have a small retail store.
Picked up a box of CSRs....a few had bones which was a pleasant surprise.
Smoked for about 60 minutes or so. Then wrapped in foil with brown sugar, butter, and honey. And cooked until probe tender.
Really liked how these came out. Pork really hit the spot. And a baked tater never misses.
