smoked pork

Last weekend Mike and I made our way up to Sparta Friday night to prep for an all day Saturday smoke. Friday we picked up two 7-8 lb. Boston Butt’s, made the dry rub and the BBQ sauce. Saturday morning the alarm went off at 5am and it was time to start the fire. At 5:45am the meat went on the grate with the smell of charcoal, hickory wood, and rub filling the air. All day we tended the heat and watched the meat grow more and more mouthwatering! 7:15pm came along and the temp was perfect to remove the meat from the heat. The day was terrific as family and friends hung out, played lawn games, and listened to music. The meat turned out fantastic, can’t wait for our next meat smoke…maybe ribs and/or chicken next time!

Props to Southchild Blog where Mike found the recipe for the rub and sauce.

Waking up at 5am on a Saturday was tough but well worth it!

13 hours later the pork was done.

It was so juicy and smelled great.

My favorite picture, wish I had some more. Time to smoke some more pork!