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My First Butt..

post #1 of 13
Thread Starter 

I decided to smoke my first Butt, naked.  So far so good, my Butt has been on the "Smoke'n Pit" for around four and a half hours.  I gotta say, my Butt looks good.

 

Internal temp is 152, pit is at 235. I have been sprayin' apple juice all over my Butt every hour since it hit 100.

 

 

post #2 of 13

Sounds great, don't forget the qview. You didn't put anything on it? 

post #3 of 13
Thread Starter 

Trying it naked, just wrapped my Butt in foil and squirted apple juice in with it.  Is there a way to upload directly from my smart phone to here?

 

 

 

Wow really starts to come up faster on the temp once it's wrapped. icon14.gif


Edited by DevilDogKC - 7/13/11 at 6:25pm
post #4 of 13

popcorn.gif need some q view

 

post #5 of 13
Thread Starter 

ok, here goes the Q-View.CIMG0065.jpg

CIMG0067.jpg

CIMG0068.jpgA little Sweet Baby Rays.  Mmmm

post #6 of 13
Thread Starter 

Q-View is waiting for Mod review.

 

 

My Butt is very tasty..drool.gif

post #7 of 13

Looks good, nice job!

post #8 of 13
Thread Starter 

Thanks, goin' for a Brisket next.

post #9 of 13

looks good from herethumbsup.gif

post #10 of 13

Looks good! Lots of great rub recipes here and also Soflaquers finishing sauce. Once you try these, sauce will be optional. :) One thing to remember on the brisket is when it's done and rested make sure you slice it across the grain. If you're getting a packer you can separate the flat and point and have the flat for slicing and the point for pulling. BTW, that's a 10 lb flat in my avatar, smoked on my fully modded SNP.  wink.gif

post #11 of 13

worthless.gif

post #12 of 13
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

worthless.gif



Post #5 has pictures.. th_dunno-1[1].gif

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Smoking gun View Post

Looks good! Lots of great rub recipes here and also Soflaquers finishing sauce. Once you try these, sauce will be optional. :) One thing to remember on the brisket is when it's done and rested make sure you slice it across the grain. If you're getting a packer you can separate the flat and point and have the flat for slicing and the point for pulling. BTW, that's a 10 lb flat in my avatar, smoked on my fully modded SNP.  wink.gif



I tried Soflaquers finishing sauce, I like it, my wife doesn't like vin based sauces.  I thought it was tasty.

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