EdWort
Well-Known Member
It's a tradition to have pork on Brew Years Day here, so in the spirit of that I thought I'd post some pics of my other passion.
Here I have 4 Boston Butts rubbed in and ready to marinate overnight.
Here they are on my Big Green Egg ready to slow smoke for 22 hours.
Here they are after 18 hours. They've been smoking at 210 degrees all night.
Happy Brew Year Everyone! I wish this keg of Haus Ale lasted longer than 8 days! Sniff
Here I have 4 Boston Butts rubbed in and ready to marinate overnight.
Here they are on my Big Green Egg ready to slow smoke for 22 hours.
Here they are after 18 hours. They've been smoking at 210 degrees all night.
Happy Brew Year Everyone! I wish this keg of Haus Ale lasted longer than 8 days! Sniff