Gettin ready for the FOURTH!!!

Discussion in 'Pork' started by smokin lou, Jul 3, 2007.

  1. smokin lou

    smokin lou Fire Starter

    Well I am doing a smoke tonight and using some of the tips I picked up here. Will be doing 2 Butts. This is the first time I am trying the mustard with the rub over it. I am also going to try the technique of wraping in foil for 2 hours.

    Butts out of the package:

    Attachment 3414

    Smeared with mustard and rub:

    Attachment 3415

    Attachment 3416

    Will be putting them on my MES at about 8PM. Will post more PIX tomorrow as thing progress.

    HAPPY FOURTH [​IMG][​IMG][​IMG]
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  2. Smokin Lou, I did my first butts last Saturday the same way. mustard and rub and foiled the last 1 1/2 hours. Turn out great and pulled like butter. Looks like your off to a good start. Keep the q-views coming. I just put 2 more butts on this morning.
     
  3. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Lookin good Lou, before you start smokin, re-rub those butts and cover all them blank spots[​IMG] You will be very happy with the bark that is formed[​IMG]
     
  4. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    4th of july and butts it just rolls off the tounge.. the mustard slather is supposedly for nothing more than to hold the rub but personally i think it does add to the flavor and the bark. i will be prepping a 9# butt for tommorrow and i will be using a wasabi mustard...
     
  5. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    You're on the right track and on your way... looks good! [​IMG]
     
  6. This all sounded great, so I went an got some stuff to smoke.

    I ended up getting 2 racks of BBR's, doing them 2-2-1 with my own rub. Also have a merinated brisket I got from a local shop. Their merinade is very good, so I'm really excited to see how the brisket comes out smoked. It's only the flat, so I'm going to have to figure out how to do that without drying it too badly. I also have a couple of their merinated pork chops and some metts. Not sure if all that will go in the smoker or if I do some on the grill. Also planning on doing some corn and maybe some taters on the grill as well. (Not sure if there'll be room in the smoker for those.)

    have a Happy 4th everyone!!
     
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    all this talk of smoking & pics of grub. i wasn't going to cook tomorrow but i broke down & got some chicken 1/4s(6-8 of them) thawed & about to rub for tomorrow. i think i'll use 1/2 of them to make my chix enchilada casserole. i'll post the recipe in the recipes shortly.
     
  8. shorts

    shorts Meat Mopper

    Looks great smokin Lou! Have a great holiday!
    GSG I'd love to see that enchilada recipe!
     
  9. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Doing two 4 pounders tomorrow too....

    Plus Chickens and a Super Fatty..... [​IMG]
     
  10. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    You got it going on, Lou. Sounds like a plan to me. I love pulled pork and it looks like you got some good times ahead of you.
     
  11. smokin lou

    smokin lou Fire Starter

  12. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    They look like they will be mighty tasty. Enjoy!
     
  13. smokin lou

    smokin lou Fire Starter

  14. smokin lou

    smokin lou Fire Starter

  15. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Those peppers sounds and looks great..[​IMG] ..Wonderful Idea. I was hitting a wall and in a rut when it came to stuffed japs.

    THANKS[​IMG]
     
  16. smokin lou

    smokin lou Fire Starter

    Quick question for you guys. About how long should the ABT's take at 220 Degrees?
     
  17. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    lookin' good.
     
  18. Woah, those peppers look phenomenal! [​IMG]
     
  19. smokin lou

    smokin lou Fire Starter

  20. smokin lou

    smokin lou Fire Starter

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