Pork Butt in the MES 40

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Jun 11, 2013

2,638

822

• Aug 3, 2013

• #1

Ok I'm up late (10:20am), hungover (that's not to unusual if I don't have to work OT on Saturday), and rushing to get this pork butt in the MES!

Rubbed it down last night about 10pm. Nothing fancy in the rub, just a homemade basic rub for pork (brown sugar, pap, onion, garlic, etc...). Sorry forgot to take pictures. I was drinking remember?

Shot the butt up with about a cup of this combo:

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Why? Well Vernors cause I'm from michigan, and pork and ginger seem to go together well, and the captains because I wasn't man enough to finish it last night. Although I did make it till almost 5am!

Amazn is lit! Had some issues keeping it lit last weekend.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Totally forgot to take any pictures of the butt rubbed, or shot up with that delicious capt/vernors combo. Sorry told you I was hung over, and in a rush.

Bought some new toys a few months back and haven't used them. I'll test them out with the iPad today. I boil tested the probes and they were within a few degrees of where they needed to be.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Here's the Qview of the meat in the MES.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Alright gonna rehydrate with some powerade and I'll update as the smoke goes on.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 3, 2013

• #2

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Aug 3, 2013

• #3

to SMF!  We are so glad you joined us! 

You should sign up for Jeff's Free 5 day E-Course, and it's great!  This is chock full of great information....no matter what your experience level might be!

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 11, 2013

2,638

822

• Aug 3, 2013

• #4

Just over three hours in and I'm at about 131.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

I cored out some jalapeños I stuff with some sausage mixed with rooster sauce. I'll wrap in bacon, and hit with some rub right before I throw them in.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

image.jpg

• hillbillyrkstr
• Aug 3, 2013

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 3, 2013

• #5

Looken good!

David

 

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 11, 2013

2,638

822

• Aug 3, 2013

• #6

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Bag o wings

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Butter, franks wing sauce, rooster sauce, and black pepper mixed well.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Injected with mixture and rubbed with some Cajun rub.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

All on the smoker with the pork!

 

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 11, 2013

2,638

822

• Aug 3, 2013

• #7

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Oops! Meant to post this pic, and not the smoker doubled!

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 3, 2013

• #8

It is going to be good.

 

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 11, 2013

2,638

822

• Aug 3, 2013

• #9

Pups happy just laying near the smoker with her bronto bone.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

 

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 11, 2013

2,638

822

• Aug 3, 2013

• #10

Finished the wings on the grill with some habanero sauce. Came out pretty good.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 3, 2013

• #11

MY T FINE!

 

bdskelly

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Feb 3, 2013

5,773

1,726

DFW North Texas

• Aug 3, 2013

• #12

I like what you got going on with those jalapeños....   

 

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 11, 2013

2,638

822

• Aug 3, 2013

• #13

Thanks Mule. Turned out pretty good! Pork butt stalled hard at 150 and took a few hours to get to 160. But besides that everything went fine.

image.jpg

• hillbillyrkstr
• Aug 3, 2013

image.jpg

• hillbillyrkstr
• Aug 3, 2013

image.jpg

• hillbillyrkstr
• Aug 3, 2013

The jalapeños came out great bdskelly! Love stuffing them with sausage!

image.jpg

• hillbillyrkstr
• Aug 3, 2013

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Final plate

image.jpg

• hillbillyrkstr
• Aug 3, 2013

Started this mission about 13 hours ago, and just finished eating. To much PBR today. Felt full before I even ate, and the first time I ate was half hour ago. BBQ, beer, and listening to country music, and baseball on the radio with my dogs all day. Thank you America! What a fantastic Saturday!

Hope you all enjoyed.

 

bdskelly

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Feb 3, 2013

5,773

1,726

DFW North Texas

• Aug 3, 2013

• #14

I'd say you had a pretty successful Saturday HillBilly. 

Brian

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Aug 3, 2013

• #15

A great looking finished plate! Keep it up! Mike

 

Last edited: Aug 3, 2013

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 11, 2013

2,638

822

• Aug 4, 2013

• #16

Appreciate it fellas. It was a pretty successful Saturday if a hung over Sunday was your goal. Lol!

I don't know if I mentioned it earlier but I finish the wings and jalapeños on the grill with sauce to crisp them up a bit more. Today I used Sticky Fingers Habanero bbq sauce on the jalapeños, and Tropical Pepper Co. XXXXtra Hot Habanero sauce on the wings. That quad x sauce is pretty hot! The heat sticks around well after your done eating. I bought some Scorpion Pepper, and Ghost Pepper sauce from the same company but haven't had the guts to use them yet.

image.jpg

• hillbillyrkstr
• Aug 4, 2013

 

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 11, 2013

2,638

822

• Aug 4, 2013

• #17

Anyone know if I can change my woodchips picture from my phone? Just wondering.

 

gimmeharmony

Fire Starter

May 11, 2013

70

27

USA, Mount Vernon, OH

• Aug 4, 2013

• #18

Looks like a great smoke! How was the iGrill?

 

Last edited: Aug 4, 2013

roadkill cafe

Smoking Fanatic

Jan 28, 2012

766

40

South Florida

• Aug 4, 2013

• #19

Scott, man that all looks sooo good!! Y'all were eatting good today... and will be tomorrow too. Wish I could have gotten a plate. Love that "Rooster" sauce. You sure like it hot!! Let me kmow how that Ghost & Scorpion sauce works out for ya. Hahahaha....How did the iGrill work out for ya?

Steve

 

hillbillyrkstr

Master of the Pit

Original poster

OTBS Member

Thread starter

Jun 11, 2013

2,638

822

• Aug 4, 2013

• #20

The igrill worked well. The pork butt cooked so long my ipad went from 95% when I started to 10% about 8-9 hours in. I had to shut down the iPad because of it. But as far as the igrill itself it worked the way it should have.

We had plenty of left overs Steve! Gonna read and not cook at all tomorrow. Rooster sauce is fantastic! I use it on everything from bbq, to Mac n cheese, to eggs, and pizza! I'm honestly afraid to use the ghost and scorpion chili sauce. Freakin 500,000, and 780,000 on the Scoville scale!!! I'll try them, and then pay for it! But you only live once! It'll just be another reason for more beer! That's always a good thing!