or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › OK here I go (1st pork butt)
New Posts  All Forums:Forum Nav:

OK here I go (1st pork butt) - Page 2

post #21 of 34

:a37: Suweeet!!!

post #22 of 34
Thread Starter 
Unfortunately I have people coming for the cowboys game so last step I'm wrapping with aluminum foil. Next time I'm starting sooner and no foil. Still looks pretty sexy.

post #23 of 34

It's all good.  Keep monitoring the temps and if need be, crank the chamber temp up a bit as well.   If you want a good bark, remove the butt from the foil later and put it back on the smoker (or in the oven) for 10-20 mins.

post #24 of 34

What was the temp when you wrapped it up?

post #25 of 34
Thread Starter 
170
post #26 of 34

Perfect. Still, good luck on getting it to 200+ before the game is over. Order pizza if you have to. Do not take it out early!

post #27 of 34

How about those cowboys anyway. How is it progressing?

post #28 of 34
Thread Starter 
post #29 of 34
Thread Starter 
post #30 of 34
Thread Starter 
post #31 of 34
Thread Starter 
It turned out amazing. Thanks so much for all the advice.
I made the BBQ sauce with a recipe I seen on here from Khuhner. Next time I'm gonna allow for more time and no foil.
post #32 of 34

Looks good. Finishing sauce is a must and here is the best one around.http://www.smokingmeatforums.com/t/122319/jjs-finishing-sauce-awesome

post #33 of 34
Thread Starter 
I made a basic one of cider vinegar, cayenne,brown sugar and pepper. That recipe you posted I'm definitely trying next time.
post #34 of 34

Terrific smoke.

 

points1.png

 

Disco

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › OK here I go (1st pork butt)