Not gonna say it, too easy...:-)
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This is how I like my pork...:-)

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Pork...not Pud!

:-)
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YUM!
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Cooked at ~230* for ~10 hours to an internal of ~190. Then I rest it for an hour or two and pull it.
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Nice work brother.
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thought this was funny :-) http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-sm


http://www.youtube.com/watch?gl=US&hl=uk&v=_Ka2kpzTAL8oker/
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:-)
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I saw that episode. Actually pretty smart.
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hey brent did u get the digital bradley or the original smoker?
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Forgot to add a pic of the finished product from my marathon pork butt.
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DAMMMNNNNN You PEOPLE! Now I am hungry. On a related story, tonight I am going to make up about
8 lbs worth of white cheese sauce, like you get in the mexican places. Once I got the ratio of cheese
right for the melting process, I thought, 'man I can sell this at work', lol.

This weekend it is burgers and now I want a pork butt, damn you all. NIIIIiiiccee meat , Steve!
Bob, I hate you. :-)
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<----- Jealous. I'm really tempted to shovel out my smoker in the back yard and pick up a couple of pork butts.
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for me, I'm afraid the only obstacle is laziness, haha. Mine is sitting in snow-free 55 degree weather.
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No pics, of course, but the two racks of spares I did this last weekend were dadgum good!!!
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that's not funny, I don't own a smoker yet and I was debating making one of those for sausages next month.
Go ahead, flame me. I don't care.
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I just had a meatgasm.
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did some ribs for the bears/packers game... baby backs and spares. too bad the ribs were better than the bears! no finished pics, eaten too quick.

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That set up is badass Wes:-)
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Replied to your P.M.
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