"I like big butts and I cannot lie..."

Some bbq guy should do a spoof on that.

You do suck. Am I too late for dinner?

I could swing by and pick you up on the way to his house! If we get enough guys together I could take my truck. It'll hold 5 comfortably, six if we have to. We'll need that many to afford the gas bill though. :(

Shotgun! Keep the pool open!

After the overnight loss, it is down to 81F...The cover works very well.

Low and slow. I like to put about 4-5 hours of smoke on those butts at 225 F. Then, wrap and finish in the oven until it hits an internal temp of 203 F.

I haven't tried cherry wood. I start it off with oak and then mesquite for the last hour or two. Although my son in law in OKC says, "never, and i mean everrrrrr" use mesquite on pork.

http://forums.pelicanparts.com/uploa...1603136672.jpg

I was using mesquite until I tried cherry on chicken breasts. I do use mesquite for the main charcoal, but for the smoking wood, I love cherry.

Hey, what do you call me!

I ain't no pork butt.

Applewood is my go to for chicken. I might have to give cherry a try.

I tried applewood but Mrs. Beard did not like it as much as cherry wood.

Does the cherry smoke have a lighter flavor than apple? I've used apple on pork butt, salmon and chicken and everyone loved it. I've done cherry smoked malt in my Scottish Ale but that's about it.