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Another fine Butt you've got me into, thanks Bear !

post #1 of 16
Thread Starter 

Big thanks for the schoolin' Bear.  :beercheer:    Following your steps (mostly) on a pork butt today.

 

Initial smoking goin' on at 225* using apple wood and Sunny D in my water pan.

 

Rubbed my butt last night. A tad over 4 1/2 lber                      Into the smoker at 7 a.m., 3 1/2 hrs later hit 134*

 

4 1/2 hrs in IT at 156*

 

Time to prep the beans.  :pot:  Lightly sauteed some onions, green pepper and garlic. Added some leftover smoked beef I had in the freezer, some brown sugar, mustard, pepper and salt. Used Bush's beans and black beans.

 

                                                                                          A splash of Sammy's for moisture

 

More pics as things happen.  Hope y'all havin' a smokin' good day ! - Ed

post #2 of 16
Looks great especially those beans! I also think you need a bigger butt who doesn't love leftovers.
post #3 of 16

Oh man that looks tasty.  :drool:

post #4 of 16
Thread Starter 

Thank ya B-One !

post #5 of 16
Thread Starter 

Thanks Bear !

Currently stalled at 156*. That's OK though, gives the beans a chance to catch up 241.png

post #6 of 16
Thread Starter 

OK at 8 hrs 15 min. finally got to 165*.  My butt is now in the foil pan, wrapped, bumped the heat up a lil.  So hard to be patient sometimes haha :popcorn

post #7 of 16
Thread Starter 

 

post #8 of 16

MMMMMMMMMmmmmmmm...........!!!!!!:drool

 

All Looking Mighty Tasty From My House!!!:drool:drool

 

Nice Job, SA !!Thumbs Up

 

Let's see a plate full !

 

 

Bear

post #9 of 16
That is looking very good.
post #10 of 16

Nice Job, Great Smoke !

 

Gary

post #11 of 16
Looks like it went well! Hope there are samples in the mail for all of us!
post #12 of 16
Thread Starter 

Thanks for the kind words everyone !  Patience paid off, dinner was great.  Wish I could share it with y'all. Still waiting for the techies to invent food sharing :icon_smile:

 

10 hours to reach 208*

 

Wrapped the butt and rested it about 45 minutes, saved the juices.  Then pulled enough for tonight's dinner.

 

Here's your plate shot Bear Beer.gif

 

Happy smokin' everyone and thanks again for the tutorial ya posted Bear ! - Ed

post #13 of 16

Nice Job, Looks Great

 

 

Gary

post #14 of 16
Quote:
Originally Posted by smoked alaskan View Post
 

Here's your plate shot Bear Beer.gif

 

Happy smokin' everyone and thanks again for the tutorial ya posted Bear ! - Ed

 

OMG!!

Beautiful Dinner for the Bear!!!:drool

 

Thank You So Much, Ed !! Beer.gif

 

That really hit the spot !!!Thumbs Up----------------:points:

 

 

Bear

post #15 of 16

That's a pretty tasty looking plate

 

gary

post #16 of 16
Thread Starter 

Your very welcome Bear, very much my pleasure, leftovers tonight, bound to be even better the second night :yahoo: Thanks also for the points !

 

Thanks much Gary ! Couldn't have done it without the schoolin' I get here.

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