Pork butts smoked on the Deep South Smokers GC36.

You know its going to be good when it has that wiggle.

Full details on blog, short version is:

Prep
Two 9lb Swift pork butts injected with salted apple juice and seasoned with Cimarron Docs. Rested in the fridge for 5 hours before the cook, normally like to do 12.

Gear set up
Deep South Smokers GC36 loaded with hand-picked Frontier lump charcoal. This is a gravity fed smoker and gets about 10 hours per chute of coal. Used BBQ Guru UltraQ with a Pit Viper fan to run it at 250f for 2 hours before starting

Cook
Put butts and 2 brisket on at 2am. Cooked at 250f, adding a 4" block of pecan wood every 45 minutes and spritzing with apple juice. I wrapped them with Stubbs Baste and butter when they got good color and hit IT of 165f. Raised the cooking temp to 275f and let them go until they were tender at an IT of 203-205f. Rested for 2 hours in a Cambro hotbox. Glazed with Blues Hog thinned with apple juice and put them on for 15 more minutes. Removed and pulled.