First Longer Cook - Pork Butts

[SSSBBQ]

For the 4th I did these three Boston butts for my first longer cook on the SF. I did take advice of many and removed the finger guard. Dry brined Friday overnight following trimming them. Rubbed with Meathead’s Memphis Dust on Saturday before putting them in the cooker. Got them in the cooker around 7:30 PM Saturday after heating up to 225 using Weber’s GrillMaster blend pellets. Did Smoke Boost the first hour and then set temp to 225, sprayed several times with ACV and apple juice mix after second hour in the cooker until about 1:00 AM. Cooker ran well overnight while I slept, sprayed a couple more times. Tried my best to keep the low temp but ended up having to bump up to 250, then 275 to two of the three to temp in time without having to wrap. The larger of the three I did wrap in paper and finished in the indoor oven at 375. Other than the bark being softer on the wrapped one, flavor was spot on and everyone enjoyed. I do believe this cooker will be a keeper.
I did go through an entire bag of pellets during the 18 plus hour cook. Placed catch pans under the butts which made cleanup a breeze.

 

[Yoda]

I did my first Boston Butt Monday July 5th. Took 15 hours for a 10 pounder. Sadly I missed judge the time so we had to have pulled pork sliders at 10 PM. Went golfing after putting it on so wasn't able to spritz it. So put a pan of 50/50 mix of apple cider vinegar and water under it. Seemed to work out okay, turned out delicious.