Black Chubby struck again this weekend. I did 2 pork butts, about 7 #'s each. Friday afternoon I covered them in Sweet Baby Rays honey mustard and then rubbed one of them with a hot rub and one with a regular rub. I put them in foil pans and covered with foil over night. Saturday morning I got up at 5:30 and got my smoker going. I added a little but more rub to each butt once I got them out of the fridge.
I got a new temp probe. FireBoard. It comes with 2 ambient probes which I use to monitor the temp at the grill grate and 4 meat probes. It is bluetooth and WiFi enabled and runs on an app on my phone. I can set the temps for everything right on the app. The app also keeps a log of all of my sessions. I love this thing.
I first set the temp I wanted the smoker at, then set the temps I want the pork butts at. I can easily monitor the progress of each. I can create alarms for when I need to pull the meat off and change the temps right there on the app.
At 160 degrees I took them off and double wrapped them. Then put them back on until I hit 195 degrees.
Once they hit 195, I pulled them off, opened the foil for a few minutes then wrapped them back up. I put them back in the foil pans and wrapped them up, put in a cooler for a few hours then headed to Moms. Around 3:45 I took them out of the foil. The bone pulled right out, like it should. I shredded both of them in their own pan. They were very juicy and tasted great.
Now Mom is asking me if Ill smoke a ham for Easter. Hell yes I will. I love this shit. If anyone has any questions about the FireBoard, let me know. I would highly recommend it.
https://www.fireboard.com/shop/fireboard-extreme-bbq-edition/