Today's Boston Butt Smoke

frosty53

Newbie

Original poster

Jan 16, 2013

23

10

Grain Valley,Missouri

• Apr 16, 2013

• #1

Hi All,

    Been away from the forum for awhile,wanted to get back into the smoke scene with an 8 lb Boston Butt today for pulled pork.I used Billbo's red rub on it last night and let it sit in the fridge overnight.Got up early and fired up the MES this morning and put it in.Am using Pitmaster choice blend with the AMNPS.Am going to try and get a decent bark this time so did not place inside the pan as I usually do.Will see what happens,I'll update as the project progresses.

100_2171.JPG

• frosty53
• Apr 16, 2013

100_2172.JPG

• frosty53
• Apr 16, 2013

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,020

1,776

N.E. Oklahoma

• Apr 16, 2013

• #2

You're off to a good start...I'm in! 

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Apr 16, 2013

• #3

Looking good!!

   Craig

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Apr 16, 2013

• #4

Can't wait to see it finished, I love bark!!

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 16, 2013

• #5

Great Start !!!

Bear

 

sound1

Smoking Fanatic

Oct 10, 2011

775

22

Northern Arizona

• Apr 16, 2013

• #6

I think I can smell it! 

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Apr 16, 2013

• #7

 I am in today too!  Love the new picture...fiddlers!

Kat 

 

frosty53

Newbie

Original poster

Thread starter

Jan 16, 2013

23

10

Grain Valley,Missouri

• Apr 16, 2013

• #8

Thanks all for the kind words!IT is perking along at 148,I have been spritzing hourly with applejuice.went out a little while ago and picked up a pair of bear claws so I can handle these larger cuts of meat easier.Sure beats trying to use a couple pair of tongs and damaging the bark!Can also use to pull the pork too!I have gained a garage fridge since the last time I smoked something so plenty of room to freeze and stash left-overs now.I saw early on if one gets into this hobby very deep additional fridge/freezer space is almost a necessity.I can now think about brining for bacon and other projects that are just not practical with a single fridge household.

 

frosty53

Newbie

Original poster

Thread starter

Jan 16, 2013

23

10

Grain Valley,Missouri

• Apr 17, 2013

• #9

To follow up,

   This project took a total of 15 hours,including 1 hour of rest for the meat before I pulled it.I will have some of Jeff's finishing sauce on the side.The bark came out great,looked better before I foiled it but did not get a picture at the time.

100_2174.JPG

• frosty53
• Apr 17, 2013

 

sound1

Smoking Fanatic

Oct 10, 2011

775

22

Northern Arizona

• Apr 17, 2013

• #10

Looks like it came out great....Nicely done

 

truckerbob

Smoke Blower

Apr 5, 2013

102

11

Falconer, NY

• Apr 17, 2013

• #11

Looks real good!

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Apr 17, 2013

• #12

Oh Yeah----I'd Eat That !!!

Bear

 

woodcutter

Master of the Pit

OTBS Member

Jul 2, 2012

3,308

163

Marathon Wisconsin

• Apr 17, 2013

• #13

Nice! I'm a fan of Bilbo's rub.

 

reinhard

Master of the Pit

OTBS Member

Feb 6, 2013

1,192

288

Andover Minnesota

• Apr 17, 2013

• #14

I love the look of a nice pork butt out of a smoker like this one. Reinhard

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,020

1,776

N.E. Oklahoma

• Apr 17, 2013

• #15

Looks mighty tasty!