Tannehill Kid
Head Chef
Got a late start so it's going to be a long night. Cooking two Boston Butts rubbed with Wolfe Bold. One rump roast rubbed with Wofe Original. Two fatties one stuffed with Chez Wiz and one rolled in Wolfe Original and last some Down Home sausage. Planning on cooking the butts to 200 plus to pull and the rump roast to 165-170 to slice and cut up into cubes. Fatties to 165.
![](/proxy.php?image=http%3A%2F%2Faycu27.webshots.com%2Fimage%2F44106%2F2004036656024756733_th.jpg&hash=e923511eac9188bab058c87053433ed4)
![](/proxy.php?image=http%3A%2F%2Faycu31.webshots.com%2Fimage%2F42750%2F2004064085895550023_th.jpg&hash=baa7c269df3c46ab2b147b382db1a873)
![](/proxy.php?image=http%3A%2F%2Faycu27.webshots.com%2Fimage%2F44106%2F2004036656024756733_th.jpg&hash=e923511eac9188bab058c87053433ed4)