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Nice Butt

post #1 of 6
Thread Starter 

I have a pork butt all prepared to cook tomorrow. I will follow up tomorrow with updates.

 

 

The butt

 

 

Sweet and smoky rub added

 

 

 

I will be slathering on a creation of regular mustard, stone ground mustard, honey, and a few splashes of tabasco.

 

 

 

The butt is slathered with love.

 

 

And wrapped up and in the cooler until tomorrow. It will then be injected with apple juice infused with sweet smoky rub and on the smoker at 250-275 for 8= hours to an internal temp of 195. Can't wait!

 

post #2 of 6

Keep us posted with more q-views!

 

Kat

post #3 of 6
Thread Starter 

The rest of the smoke.

 

4 hours in and time to wrap it. I like the tin pans and tin foil.

 

 

 

Temp is correct, time to pull it for an hour plus rest.

 

 

 

 

And let's not forget the pot of Texas beans, sweetened slightly with some Vermont maple syrup.

 

 

And the finished product. Out of it's rest, and simply pulled with a big fork. And it was YUMM!!!!!

Smoke ring and bark just how we like it.

 

 

 

 

post #4 of 6

Yummm!

 

That looks fantastic!

 

Great job,

 

Bill

post #5 of 6
Thread Starter 

Thanks all for looking. It was lovely. I did this on my old, inefficient smoker that I have learned on; a cheap offset stick burner. I have a new build underway in the reverse flow build forum if you are interested in watching. If I knew how to link it here, I would. But I'm a newbie to the site.

 

Thanks!!

 

Keith

post #6 of 6
Quote:
Originally Posted by Buda Q View Post
 

Thanks all for looking. It was lovely. I did this on my old, inefficient smoker that I have learned on; a cheap offset stick burner. I have a new build underway in the reverse flow build forum if you are interested in watching. If I knew how to link it here, I would. But I'm a newbie to the site.

 

Thanks!!

 

Keith

If your able to make video of the unit, and have a YouTube Account, you can post your video There, then use the share link of your video to put her so it will show up here.  Very easy to do.

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