DIRECTIONS
I did 6 butts for a party in my SmokinTex 1500.
Smoked at 230°F with 4 oz. hickory and 4oz. cherry wood to 165°F internal temp.
Took about 6 hours to get to wrap time.
Put butts in restaurant trays with apple cider and covered with foil. Pour apple cider in bottom of pans about 1 inch deep before covering.
Returned to smoker.
Took about another 5 hours to get to 207°F internal temp.
Pulled plug on smoker and let them stay in smoker overnight.
At 11:00 am I pulled from smoker and they were still 145°F.
Pulled with hands and the meat was tender and moist.
Pulled and served without reheating. It was like clockwork.
Everyone was happy!
Use an internal thermometer when smokin!
