Smoked a pork butt in the GMG Jim Bowie yesterday.
Smoked it @ 235° for four hours to an IT of 140°.
Foiled/Panned to an IT of about 190°, put it back on the grates, bumped the temp to 250°, & finished it to an IT of 201°.
The butt had a pocket of fat in the center which made the meat extremely moist. (fat is good
)
Had BBQ sammies last night and will have pulled pork tacos tonight.