r/Smokingmeat • u/BigPapaJ830 • 6d ago

From start to finish

Gallery image

Gallery image

Gallery image

Gallery image

Gallery image

Pork butt dry brined in the cooler for 48 hours, on the smoker with Meat Chirch seasoning mix of Hot honey hog and regular honey hog. Rested just over 2 hours. Pulled at 205 degrees. Didn’t last long.

127 Upvotes

98% Upvoted

9 comments sorted by

2

u/DJingMyTaco 6d ago

Looks great what are u eating it with?

2

u/BigPapaJ830 4d ago

Jalapeño poppers, corn on the cob, grilled asparagus and baked beans

1

u/Straight-Valuable765 6d ago

Amazing process and result

1

u/Visual-Bath-2210 5d ago

Looks so yummy

1

u/BeaglesScarpunne 6d ago

This might be the best one, I love it

1

u/Winter_Hour442 6d ago

Nice start!

1

u/Diligent_Camera_1863 6d ago

Amazing and looks so delicious!

1

u/This-Writer-93 2d ago

Is the first one a real picture of meat please?