Today's Butt on the new Pellet w/qview

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smokinadam

Smoking Fanatic
Original poster
Aug 31, 2013
739
127
Appleton,WI
Here is the before all seasoned with some seasonings I threw in an empty tones container: brown sugar corriander (small amount cause never used it before but it fell in my container at Penzeys and says good on long cooks) mexican oregano garlic pepper(contains salt also) Ancho pepper smoke paprika and cumin

Here it is hitting the pellet grill loaded with hickory pellets set at 250°
(My new Amps should be here tomorrow with apple pellets)
I hit it will some Applewood pork rub by grill mates after the overnight wrap.
Will keep the qview coming
 
Going to spritz with sprite cheerwine apple cider vinegar mixture 6 oz both sodas and 2 oz of vinegar
 
Coriander has a lemony taste when cooked and compliments Cumin nicely. The two are frequently used together in Indian, Middle Eastern and North African Cuisine. Your Pork is going to taste Great!...JJ
 
I do like the smell of the lemon that it gives off and glad to hear they compliment the others! Thanks JJ
 
185° now I wrapped twice and then towel while the taters finish up.
One more qview coming once the bone is pulled and smoke ring is shown! Smells great even the neighbors are looking over.
 
Should be tasty! I usually take mine up to 205, when using for pulled pork. That extra 20 degrees makes quite a bit of difference in the end product.
 
Wrapped in foil and went back on for a hour and can feel the softness through the towel is wrapped in and sitting on the counter... will unwrap in 40 minutes. Chargriller I have. Just got my own last Saturday. Also got my first amps delivered today
 
Should be tasty! I usually take mine up to 205, when using for pulled pork. That extra 20 degrees makes quite a bit of difference in the end product.
I took this advice and placed back on. All my previous butts the bone removed itself pretty much.
 
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