navycranes
New member
The commissary was having a great deal on picnic butts with the bone in. Decided to give one a try.
Here are all the ingredients. I don’t have any fancy rubs yet so I just picked something good at the store.
All seasoned and wrapped up for a night in the fridge.
Next morning 4:00 am. Unwrapped and onto the smoker.
15 Hours later and 195 degrees internal temp.
All pulled and ready for sandwiches.
Now it’s time for the Christmas ham. Hopefully it will go as well.
Here are all the ingredients. I don’t have any fancy rubs yet so I just picked something good at the store.
All seasoned and wrapped up for a night in the fridge.
Next morning 4:00 am. Unwrapped and onto the smoker.
15 Hours later and 195 degrees internal temp.
All pulled and ready for sandwiches.
Now it’s time for the Christmas ham. Hopefully it will go as well.