I want to apologize to everyone for not being able to finish my post. I unwrapped the butts about 30 min. ago and ended up eating them on the spot. 30 min. and 18 lbs. of RAW butt later (Beat that Adam Richman!!) and now I’m on the way to the ER. THEY SMELL AWESOME!!!!!!
Har har har
Thanks Craig. I need all the help I can get.
SmakinAl – That’s why I’m on this forum. Great idea. That’s exactly what I just did.
So MS Smoker: I’m using the last of a bag of Cowboy’s Hard Lump, and I just opened up a bag of Kingsford Comp. that I got at Costco. I haven’t gotten a hold of a actual cut hard wood yet, but I’m going on Sunday to help this older gentleman clear some trees off his property from the tornados we had come through here late April. He said he had some hickory and pecan trees that have been down for much longer than that, and I’m looking forward to getting a hold of some. We’ll see. Having said that, I am using chunks of hickory and apple that I soaked over night. I have a few pieces wrapped in foil now, sitting on the coals.
Thanks my87…., I’ve heard a lot about that finishing sauce on this forum. I’m going to have to try that sometime. The plan today will be to have some variety on the side. I’ve got Sweet Baby Rays. I’ve also got some sauce my Dad makes that is pretty freakin awesome if you ask me. He calls it Baskerville Butt Cheese. “Excreted from the hounds of Hell” He’s got a Habanero plant in his back yard that he brought inside over the winter and now has 4 trillion blooms on it. Last year was his first year growing a Habanero plant. Long story short, it’s really good. It’s sweet and just a little tangy, and leaves a nice warm hug on the back of your tongue. I’m going to have that on the side as well.
Eriksp, I’ve got two butts going. I think, since I’ve never done this before, I’m going to wrap one and not the other. Not sure yet. I’ll keep you posted.
Thanks Roller! Patience is a virtue.
Now for some new pictures:
Just got my brand new ET-732 in the mail yesterday. Here, I am testing the accuracy of the two readings. I've read that the meat and grill temps can sometimes be a few degrees off.
I did not find this to be the case with my unit. Two Thumbs Up!
I woke up this morning and took the butts out of the fridge. WOW, they smelled awesome. Sorry, I think I already said that. THEY SMELLED AWESOME!!!
I pulled out what was left of the injection I made yesterday and hit them up a few more times each with the "juice."
Afterwards, I used the remaining rub I had left over to pat them down once again and get them ready for the grill.
Pork...... Thank you God.
I figured I'd let them sit for a spell while I got the grill ready, so outside I went. After lighting the coals, I took a few tin pans and put them below the grates to catch the drippings. I also poured about a cup of apple juice and maybe two cups of water into another pan next to the SFB.
You may also notice the probe wires leading into the grill from the left side. I ended up drilling out two hole already there to widen them for the probe wires.
With everything in place and the grilled warmed up to about 265, I then placed the butts on the grill and am now blogging about it watching my thermo receiver; happy and content. Can't wait for some pulled pork.
What do you think? If you see something I could be doing better or have any advice/tips, sock it to me!
Thanks for your input. More to follow....