In the smoker and ready to go. We put the temperature probes into the thickest part of the meat.

We set the temperature alarms, close the lid and then it time to wait.

Normally we smoke for up to 3 hours hours at 180° F, then raise the smoker temperature to 350° F until done. For this smoke we smoked at 225° F for 2 hours then raised the smoker temperature to 350° F until done. The more we have smoked the more we have learned that there are many ways to reach that delicious first bite off the smoker.

Out of the smoker and onto the cutting board. The pliers in the background were used to remove the probes from the meat.

We then cover them eat in foil and let it rest for a while during which it continues to increase in temperature and reabsorbs the juices.

Ready to be taste tested.

It’s hard to believe how unbelievably awesome that very first taste is.

Beautiful red smoke ring, butt ends covered with bark, we always pig out on just meat for this meal!

All cut into nice thick slices, packaged and ready to go in the freezer. We find that freezing the slices seems to tenderize them even further. Needless to say, we are going to be eating high on the hog for quite some time.