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4
out of 5
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Smoky Goodness!,
October 9, 2007
By BeejeMA
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"Made this with 2 smaller butts totalling almost 7 pounds. Had a little trouble maintaining constant temp in my charcoal smoker, so it took about 7 hours to reach a safe internal temp. I wrapped both pieces of meat and placed the larger in the oven another hour, rested the smaller an hour and then shredded it. Also simmered the full sauce (with ketchup) for quite a while to break down the onions. Great smoky flavor, even better the next day as the vinegar mellowed a bit. Served with the suggested coleslaw on warmed rolls. Hoping the leftovers freeze well. This would be great for a summer gathering and will definitely go into my smoking repertoire!"
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38 of 42 people found this review helpful.
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