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The story of a pig with a big ol' butt

post #1 of 8
Thread Starter 
So I picked up a large butt at Walmart mart (almost 12lbs). And as we all know from the commercials their meat is as good as the meat they serve in fancy restaurants BSmeter.gif

Butt it was on sale (pun intended)

So I slathered it up with mustard and seasoned it up with some "award winning" commercial rub

Wrapped it and put it in the fridge for about 5 hours

And put it in the smoker at about midnight (no pictures because it is dark outside biggrin.gif)

Have some hickapple mix in the woodbox that was putting off some nice TBS, and I'm going to bed. The

I think I will try out some of JJ's famous finishing sauce with this one, but I'll make that up tomorrow.

post #2 of 8

Looking good so far !

post #3 of 8

Looks like you are off to a nice start. What are you smoking it in? What temp are you using? Are you going to foil it? Remember to keep the pics coming and the door shut orĀ Bottom.gif.

Happy smoken.


post #4 of 8

Lookin good! I think you'll like the finishing sauce.

post #5 of 8
Thread Starter 
Alright, I use a cabelas brand propane smoker, and it has always had a hard time holding anything over 225. So that is where it was when I went to bed last night.....

It was 40'degrees outside when I went to bed on a fine December Wyoming evening.

Then I woke up...

Temp had dropped to about 215, but was holding there. Looking pretty good.

About 9 am it hit 160 so I foiled it with a little Apple juice and some of the Wifey's homemade pepper jelly.

I don't always foil, but when it is cold outside it definitely helps get it to temp.
post #6 of 8
Thread Starter 
Well, my wife likes to point out that meat alone does not make a meal (I disagree, but like most of our disagreements I lose)

So I started some vegetables. Just took anything in the fridge, chopped it up, tossed with some Montreal seasoning and some EVOO

Mushrooms, peppers, onion, zucchini, some extra wood for a little more smoke flavor.
post #7 of 8
Thread Starter 
Well, I got all of that done and sat down to watch the Browns play the bengals. Wanted to see how Manziel was going to do. (Maybe his head will fit in his helmet again after today). Well, I fell asleep. When I woke up, the butt was at 204! Perfect timing.

Got it all pulled and everything. Mixed some of it with some of JJ's finishing sauce. It was good, BUTT not really our thing. We are more tomato based bbq people and not so much vinegar. I have some friends from the southeast so I will keep that recipe in the wheelhouse.

The family immediately devoured a series of sandwiches. The vegetables were good too, BUTT left largely untouched. I have a bunch of carnivores at my house.
post #8 of 8

The way I use the finishing sauce is to put some on and mix it in just after pulling, not as a final sauce. We use tomato based sauce on the pork when eating it.

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