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Smoking Sunday or Sunday Smoking

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Started Friday at 630pm - smoke boost (180 degrees) until 730pm. 205 until about 300am, 300-400am smoke boost again to slow things down, 400-700am back to 205, bumped to 210 @ 700am until I pull it around 900am.

Spritzed with apple juice and vinegar every hour, unless I was sleeping! First time using/mixing charcoal pellets (burn hotter), may have aided in why the pork was in or about 200 degrees around 3am.

I applied one of each seasoning on two butts. I know which one is which, but not certain you'll be able to taste the difference. Anxious to see if you can taste the charcoal flavoring.
 


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