My fist smoked Butt

[peps]

thanks for all the good help, it turned out great! I couldnt just put one thing in the smoker so i did some ribs, sausage and a brisket flat too. here are some pics.


http://i18.photobucket.com/albums/b110/pepsX/smokin/prep.jpg

http://i18.photobucket.com/albums/b110/pepsX/smokin/bleadinbutt.jpg

http://i18.photobucket.com/albums/b110/pepsX/smokin/packedin.jpg

http://i18.photobucket.com/albums/b110/pepsX/smokin/plate.jpg

[grillmaster]

You got some good looking grub there peps i was already hungry but now i'm about to short out my keyboard from drooling on it.

[gshayd]

pass that please....mmmmmmmmmm

[david brace]

looks good Peps...and are we all taking photography lessons from PK and Don Marco? I swear these pix are gettin better...

DB

[M38A1]

Not too shabby there.

Any leftovers?:D That Wild is hard to beat on a butt.

[Bluegrass BBQ]

Peps, great looking food, as well as great picks. I noticed a them holder in the one picture. Did you make that or purchase it? If so where? I use four of these it my pit to check on temps. I currently use a potato to hold the probes.

[ibornagain]

Lookin GOOD...

[peps]

Peps, great looking food, as well as great picks. I noticed a them holder in the one picture. Did you make that or purchase it? If so where? I use four of these it my pit to check on temps. I currently use a potato to hold the probes.

the probe holder came with the remote set, but I hear from some of the more experenced guys here that a potato actually works better because there is no heat transfer with it.

[TexLaw]

Looks good, Peps!


TL

[texasbill]

Well Peps that just looks great. You have come a long way since the first time we met and it is good to see you making such big headway.

Bill

[Bad Santa]

What was ya worried about Peps? Look likes it all turned out fine to me. Did you like the flavor and did the family eat it? As long as you didn't catch 'em feeding the dog their portions then all is okay.

[peps]

well Santa, either you were right, or I got lucky. and BTW thanks for your help. I really liked the taste of all of it. Bill and Craig really have a great combo with the rub and TPJ...IMO...unbeatable!
I brought some to work today and I thought It looked more like a feeding freenzy, I was lucky to get out alive.
the tip and Bill gave me about after you pull the pork, sprinkle on a touch of rub and mix it up was a great on. drizzel on a dab of Stubs orriginal BBQ sauce, and you got it made.
thanks to all that helped me out..you guys are great!

[Bad Santa]

I always add some more rub to the pork after pulling and then some sauce/jelly, some chopped onions etc. Does work wonderfully with the rub and jellies.

[TexLaw]

Soft roasted garlic also works very well when mixed into pulled pork. Add a little kosher salt, too, if you don't add anything else that may have salt in it.


TL

[jfish63]

Since I started smoking I have cooked a lot of chickens, ribs, and my favorite brisket. This coming weekend I am thinking I might want to try a butt. I would love to hear some of the tips(or a link to them).

[PitBull]

Since I started smoking I have cooked a lot of chickens, ribs, and my favorite brisket. This coming weekend I am thinking I might want to try a butt. I would love to hear some of the tips(or a link to them).

Get a two pack at Sams. Do one with TBBR and the other using Chris Lilly's rub and injection and see which one you like better. I recently did the injection and I really liked it. I think his injection needs the salt cut in half though. Wrap at 165' and pull off of the pit at 200'.

http://forum.texasbbqrub.com/showthread.php?t=32704&page=2

http://s173.photobucket.com/albums/w80/martam_photos/091607_Cook/

Check out the recipe section for the recipe.

[Buckeye]

Nice lookin' grub!:D

Uh.....I don't think "fist" an "butt" need ta be in tha same sentence.:shock: :sarcastic:

[TexLaw]

Uh.....I don't think "fist" an "butt" need ta be in tha same sentence.:shock: :sarcastic:

I wasn't going to touch that, literally, figuratively, or any other way.


TL

[peps]

Nice lookin' grub!:D

Uh.....I don't think "fist" an "butt" need ta be in tha same sentence.:shock: :sarcastic:




damn it! I think Pit Pirate stole the R :!:

[Paul Taylor]

Hey Jfish, I take & cut little holed in the pork just enough to slide garlic cloves in there. I wind up using a whole head of garlic for this. I then apply the mustard(cheap stuff) & then the rub. Let it cook until the meat gets to 160.The meat will not take any more smoke after that. So why waste wood? Take it offa the pit , double wrap in foil, place in a 275 degree oven for about 3 more hours & there ya go. Talk about falling apart? That's some good stuff.

Paul Taylor

[jfish63]

Hey Jfish, I take & cut little holed in the pork just enough to slide garlic cloves in there. I wind up using a whole head of garlic for this. I then apply the mustard(cheap stuff) & then the rub. Let it cook until the meat gets to 160.The meat will not take any more smoke after that. So why waste wood? Take it offa the pit , double wrap in foil, place in a 275 degree oven for about 3 more hours & there ya go. Talk about falling apart? That's some good stuff.

Paul Taylor
Thanks Paul, I think
I read that someone used mustard and worchestire steak sauce. Will the slits for the garlic dry out the meat? I didn't know about the 160 degree mark for smoke flavor.

[Paul Taylor]

Jfish, they will not dry out the meat. Matter of fact, you insert the carlic cloves before you apply the mustard & rub.With all in place, you should be ready to rock. Have fun.:D

Paul Taylor

[jfish63]

Paul, I believe I will have fun. I am doing the pork and a brisket I just can't put one piece on. I will be putting on a cuople dozen red jalapenos to make chipotle powder.

[Paul Taylor]

Jfish, How come I get the feeling that the PPL @ OCC will be getting a good whiff when you are cooking?:wink: :drool:

Paul Taylor

[jfish63]

That might just happen. How do you know about OCC?

[Paul Taylor]

Dude, who DON'T know OCC. I know right where you are @.Can you say"American Chopper"? :cheers: I have hauled freight to Middletown. IT was to a grocery warehouse.(Damn I hate those places.)You can see it right offa I-84. When they said that OCC was in Montgomery. I knew exactly where it is all @.BTW, me spending 14 years out on the road trucking might have something to do with it. :lol:

Paul Taylor

[david brace]

Jfish, we gotta hook up some day, y'know

?? (I'm in disguise for a month)

[jfish63]

I had tickets to a ALCS game. A friend wants to grab a little smoker space so it looks like 2 brisket one butt Saturday. And I brewed 10 gals of beer today.