I haven't posted for quite a while. I thought I would share a picture of this 10# bone in pork butt. This is my first over night cook on the Memphis Pro. Rubbed it with a Bobby Flay rub recipe and saran wrapped it a couple days ago. Put it on at 10:30 PM Saturday at 200 degrees. Got up this morning at 6:30 and put it in the pan covered with foil and raised the Pro up to 275 degrees. Took if off at noon to rest after the internal temp was 190+. Will pull and sauce it shortly. Sorry for the long post !
