Childfree Abby wrote:

> It was 4:30 in the afternoon, and the internal temp was 195F, so I took
> it off and wrapped in foil until dinner was ready to serve. Oh, it was
> divine, pulled away from the bone beautifully, the meat tender moist and
> succulent with a nice "bark". I served it with warm "golden barbecue
> sauce" on the side.
>
> This was the best one yet. My guests were impressed (smoke cooking being
> relatively unusual here) and delighted. As a bonus there is just enough
> left over for Dear Hubby to have for supper tonight while I am at work.

Outstanding!

Sometimes it amazes me how excited people get about real
barbecue, then I think back to the first time I did a
butt, and excited *I* was. Once you get the hang of it,
it's still amazing how easy and inexpensive it is to eat
outstanding barbecue.

Great job -
Dana