First post

Discussion in 'Pork' started by lowbass, Jun 26, 2011.

  1. lowbass

    lowbass Fire Starter

    After 6hrs smoking, looking good. Internal temp was at 165deg. This pic is right after I took the temp probe out and getting ready to wrap in foil.

    [​IMG]
     
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good [​IMG]
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Looking great! [​IMG]
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    Yup I'm with ^ but I wanna see more please.
     
  5. lowbass

    lowbass Fire Starter

    Sorry about the separate posts.

    Here's the butt after it was wrapped until it reached 195deg and an hour rest.[​IMG]
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
     
  7. lowbass

    lowbass Fire Starter

    And here's the finished product after it was pulled. It took me a total of 8hrs to smoke that 7.5lb butt. 

    I made the finishing sauce from the recipe I found on this forum which gave it a nice little kick.

    It turned out very moist and very good, although I was expecting more smoke flavor. Maybe next time I'll try to inject it to get more of a flavor.[​IMG]
     
  8. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Fantastic! Hard to believe how fast you were able to get it done? What temp were you at?
     
  9. lowbass

    lowbass Fire Starter

    As I mentioned before I did some sides. I wanted to try something different with the "Big ol Mess", I've heard so much about. So I decided to grill the onions, green peppers and Jalapenos.

    And also grill the smoked sausage, and put it in a pan with the hot sauce and sweet an sour and smoke that also. I also found some "smoked pork neck bones" in the grocery and used that in my beans. They both turned out very, very good. Here's some pics. [​IMG]
     
  10. lowbass

    lowbass Fire Starter

    [​IMG]
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    Ya next time inject it with liquid smoke, that will do it! Grin
     
  12. lowbass

    lowbass Fire Starter

    Almost finished.[​IMG]
     
  13. lowbass

    lowbass Fire Starter

    I was having a hard time keeping it under 300deg(I've only had this grill since Fathers day, 2nd time using it). Every hour I added about 8 coals per side( Weber suggestions) and a lump of Hickory for smoke.  For the first couple of hours it was running between 275-325deg, then I finally got it down to around 300. After 4hrs the temp probe was up to 145deg. After 6hrs it had reached 165deg and I was ready to wrap it. It never did stall, just stead temp rise all day. Only thing I did was to rotate it a couple of times.
     
    Last edited: Jun 26, 2011
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It all looks good!    [​IMG]
     

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