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Sudz

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Congratulations and thanks for taking the time to record your efforts. I must say, the brisket looks good from here...
 

MnLakeBum

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I did a 8.5 pound pork butt on Sunday for 13 hours at 260*. I used a broiling pan under it on top of the flavorizer bars filled with water and it caught nearly all the drippings. I did rake the pellets in the hopper twice during the cook. It turned out amazing and my son took all of back to college with him, lol.

7D1D06DC-4112-40A5-80C2-83AEAA9F13A7.jpeg
 

GriLLMaRksRseXy

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I did a 8.5 pound pork butt on Sunday for 13 hours at 260*. I used a broiling pan under it on top of the flavorizer bars filled with water and it caught nearly all the drippings. I did rake the pellets in the hopper twice during the cook. It turned out amazing and my son took all of back to college with him, lol.

View attachment 454
Looks REALLY good! What temp did you pull it off the smoker? How long of a rest? Did you wrap it?
 

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