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Classic Pork Butt with a Q-view.....

post #1 of 10
Thread Starter 

I am going to smoke a small butt in the morning for pulled pork sandwiches.  I am going to follow the classic recipe that most of you senior smokers use.  

 

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When I unwrapped the meat I found one of those pop -ups stuck into it.  Has anyone ever tried this when smoking.

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I rubbed it down with mustard first.   

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I then covered it with a rub in hopes of achieving the classic bark.  

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In the fridge and we will see ya all in the morning.  I'll start the coffee.


Edited by Ejbreeze - 7/31/11 at 10:20am
post #2 of 10

Looking good so far, yeah toss that button out. icon14.gif

post #3 of 10

Yeah, what he said.. The button never really gets tender and it is NASTY..  biggrin.gif

post #4 of 10
Quote:
Originally Posted by Hemi View Post

Yeah, what he said.. The button never really gets tender and it is NASTY..  biggrin.gif

LMFAO!!
 

 

post #5 of 10

Keep it coming!

 

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post #6 of 10
Thread Starter 

Just stuck the probe in her after 4 1/2 on the smoker.  The temp is 151.  Should I hit it with apple juice and the captain every hour or does it really make that much difference?

 

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post #7 of 10

Its getting close looks good even with the button..I always probe at the 3 hr. mark just to make sure things are going on schedule...

post #8 of 10

The apple juice is your call I put mine in when  I foil it for a couple of hours and let her sleep in a cooler.

post #9 of 10

That big green eye is staring at me.

 

It looks like a fish head!  

 

                  icon_mrgreen.gif

post #10 of 10
Thread Starter 

This smoking stuff makes a guy hungry so I did up miamirick chicken wings found on this thread.

 

http://www.smokingmeatforums.com/forum/thread/109124/these-chicken-wings-are-awesome

 

These make a great snack why your waiting.  Two hours smoke then under the broiler to lightly crisp.

 

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