Last Weekend butts

[Pokabug]

Here are the reuslts from last weekend on a Char B Que offset.

Left butt is a "full" shank portion from the local grocer (w/TexasBBQrub) Looked at the meat case and was disappointed at the two "hocks" they were holding, about 3 lbs each. Axed Robert @ the counter if he had any larger sizes and he pulled 10 lb'er. I was happy! Right side was labeled "shank" portion, rubbed w/cumin, paprika & other basic ingred., then injected w crushed chili, apple c.v. & cayenne peppah. Used briquettes & hickory, wrapped @ 155, then pulled at 200, total was about 10 hrs. They both were tender. Nice heat with the cayenne...first time i tried that. Gonna give it a another go next weekend...tri tip & ribs. Thanks to everyone posting their tips!

[Texas 1836]

Looks like you did pretty well Poka! I havent done the full shank like that before. Did they both come out about the same or did you decide you liked one way or the other?

[gsmith]

looking good

[jptexas]

looks real good

[totally smoked]

Fun ain't it...smoking something that you wouldn't normally. I've done corned beef briskets with outstanding results....No one up here knows the diff :D
Great job :thumbs:

[Bull]

Great Job Poke:thumbs: Thanks for sharing.

[Hot Wheels]

I like the corned beef idea, I have to try that soon and Poke that is fine lookin meat right there

[smoken don]

Nice job! those look great.:thumbs:

[Pokabug]

Slow Smoker, they were both good. I prefer the TexasBBQrub bark. I don't have many choices for real smokin' out here, so I don't have much to compare them too. I do prefer the mesquite flavor, but thought I would give hickory a try. When I added sauce to the spicy one, it was good in its own way. I could kick it up a couple notches too.

[Pokabug]

Sorry bout that, s/b reply to Texas