Recent content by chewpac

Bought a 15# packer, rubbed it with SPG and put it on my #2 with 3oz of cherry and 3 of peach (out of mesquite and didn't realize it). On for 13 hours at 225 and it hit 190 in the flat, bend was good so I pulled it. Sitting in cooler now and will be for another 6 hours waiting for dinner time...

Alright. I have a 9.5lb butt to try for my first attempt.  I have been reading everything I can find on here and with all of the help and advice I'm feeling pretty confident.  I have the brine cooling on the stove right now (Tony's brine with minor modifications)  Butt will go in brine at 1:00...