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First pork butt!

post #1 of 10
Thread Starter 
I'm doing my first pork butt tomorrow. I want to thank everyone here, because I've read info from here forthe process on how to do it.

Rub: White sugar, brown sugar, cayenne pepper, paprika, black pepper, salt, cumin.

Trimmed the roast, slathered it with yellow mustard, and applied rub liberally.

Very excited for this!

I will not be using the Texas Crutch. I want to get through the stall and have a good bark.
post #2 of 10
Looks like ya have a great plan ! beercheer.gif
post #3 of 10
Good luck! You're going to love the what comes out of the smoker!
post #4 of 10

110.gif  Waiting patiently for more pics :drool

post #5 of 10
Thread Starter 
Half way done
post #6 of 10
Thread Starter 
All finished! First one.. it was great.. tender, juicy, good bark, good smoke flavor!!
post #7 of 10
Quote:
Originally Posted by Huntmastershaun View Post

All finished! First one.. it was great.. tender, juicy, good bark, good smoke flavor!!

Looks awesome, awaiting pulled pics !
post #8 of 10
Thread Starter 
I didn't get any! Lol everyone literally dug in right away.. they don't know about meat.. I snagged me some of the money muscle.. and now I know why it's called that... so awesome!
post #9 of 10
Quote:
Originally Posted by Huntmastershaun View Post

I didn't get any! Lol everyone literally dug in right away.. they don't know about meat.. I snagged me some of the money muscle.. and now I know why it's called that... so awesome!

 

LOL, happened the same with my first pork butt...everyone was too excited to eat that I only got a pics of the bottom of the pan!

 

Nice smoke bud, good job!

post #10 of 10
Glad you had a good first go round with pork butt shaun! I know what you mean about when the friends and relatives descend onto the meat when it comes out of the smoker! Once I did some chicken. when it was done I removed it from the smoker and set it on the counter. When I turned away to get some tongs, I heared a whoosh and felt a breeze, and when I turned back there was nothing but bones and little tumbleweeds rolling across the cutting board! lol jk

Hey if you get a chance, join the MI members group. http://www.smokingmeatforums.com/groups/show/27/michigan-members-group
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