u/Enzhymez

Used my new smoker for the first time the other day and used a pork butt for pulled pork. Add a brioche bun and some coleslaw and pickles and we have a sandwich

Last night I was able to run my first run in Weber Smokey mountain. It was my first smoke ever and I definitely learned a lots.

It was a 8 pound pork butt, used French’s yellow mustard as a binder and Killer Hogs all purpose seasoning and Montreal steak seasoning for the rub.

Went about 12 hours before I pulled it and rested in the cooler.

Definitely happy about the results

Posted the other day how I finally got around to joining the community and getting my first smoker and now I’ve produced my first results.

Went with a Pork Butt with Killer Hogs AP season and Montreal steak season, cooked at 225-250 for 8 hours and then once I got past the stall hit it at 275 to finish it up. Very happy with the first run 🎉