Great Weekend Cook
Submitted by Jeff on Tue, 12/23/2008 - 11:37
This weekend Matt and I took a couple three orders for about 75 Pounds of Pork and a Brisket.
Everything ran quite smooth and we smoked for about 14 hours total and were able to wrap up the orders in a couple of hours.
We cooked 9 Boston Butts, 4 Pork Shoulders, and a Brisket.
All of the Pork was dusted with our Butt Powder before vacuum sealing.
Pictures are below:
