Picked up two large boneless (about 8# each ) pork butts at Costco. Rub with OO and simple seasoning: garlic salt, crushed black pepper, garlic powder, onion powder, and paprika.
Into the Bradley for about 12 hr of smoke and cook with Hickory, Auber set for low and slow @ 220*
Out of the Bradley, IT @ 155*. Now to double foil for the Texas crutch.
Into the roaster and then the oven. About 1" water in the bottom of the roaster, over set @ 200*.
It's 11PM and time for bed. I don't do unattended overnight smoke/cook any more. 7AM and out of the oven:
IT @ 200*. Pull one butt and freeze the other. Cut the bark into small pieces and mix it all. Save the juices into small containers and freeze to use with future warm-ups.
Time for my lunch, sauce is on the side----Stubbs spicy.
Good smoke flavor, tender and moist.
