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First pork butt- MES 30 - Page 3

post #41 of 52

Nice Job, Looks great,  as nice as I have ever seen    points1.png

 

 

Gary

post #42 of 52

Great Job, TW !!Thumbs Up

 

Looks Perfect !!!:drool:drool

 

Thanks for the Pics!!

 

 

Bear

post #43 of 52

Looks awesome. I think I need to do a butt this weekend. I'm way overdue. 

post #44 of 52
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Nice Job, Looks great,  as nice as I have ever seen    points1.png

 

 

Gary

Thanks guy. I was really nervous & feel like I really got lucky. 

 

Quote:
Originally Posted by Bearcarver View Post
 

Great Job, TW !!Thumbs Up

 

Looks Perfect !!!:drool:drool

 

Thanks for the Pics!!

 

 

Bear

Thanks Bear. I took a little from what I heard here, there & everywhere on these boards. And I DID read your Step by Steps! I feel very fortunate to have joined this board. I DID look at a few places before I joined here. I wanted to get on the one I liked best & that one only. I do NOT regret the choice I made!

post #45 of 52

Hey Tumbleweed, you did great.  Most newbies get nervous and want to hurry things. It gets easier and easier every time. Just allow plenty of time, don't over think your smokes and it's done when its done  again Great Job

 

Gary

post #46 of 52

Sorry I wasn't there to see you progress , Tumbleweed . SHMBO came home from work and chased me from the Puter . Morning stuff kept me going this

 

Morn.

 

Your Butt is beautiful , great Bark and the pulled prod. looked great. And I am so proud we have won another 'NO FOIL' convert . Points for that thumb1.gif .

 

Have fun and . . .

post #47 of 52
Thread Starter 

I'm trying hard to not go to lunch too early today (I work until 8 pm), but I have a nice dish of the pork & a little bottle of sauce with me today (fits nice in the saddlebag of my motorcycle).

 

I believe I hear it calling to me from the break room. I love nukin' up my smoked leftovers & making the break room smell like a smokehouse!

 

Thanks for all the advice.

 

TW

post #48 of 52

what was your simple rub?  I about to go home and rub one off but don't have garlic powder and my brown sugar is light not dark but figure whatever I will use the light brown sugar and use some garlic pepper I have cause I don't want to go to the store.

post #49 of 52
Quote:
Originally Posted by aviator79 View Post
 

what was your simple rub?  I about to go home and rub one off but don't have garlic powder and my brown sugar is light not dark but figure whatever I will use the light brown sugar and use some garlic pepper I have cause I don't want to go to the store.


I would suggest you try  Jeff's rub. It works great for ribs and is outstanding on butts.  You can buy the recipe here and IMHO well worth the small sum of money he charges for it. Plus your purchase supports the forum! Brian. 

post #50 of 52
Quote:
Originally Posted by BDSkelly View Post

Quote:
Originally Posted by aviator79 View Post

 
what was your simple rub?  I about to go home and rub one off but don't have garlic powder and my brown sugar is light not dark but figure whatever I will use the light brown sugar and use some garlic pepper I have cause I don't want to go to the store.


I would suggest you try  Jeff's rub. It works great for ribs and is outstanding on butts.  You can buy the recipe here and IMHO well worth the small sum of money he charges for it. Plus your purchase supports the forum! Brian. 

yeahthat.gif

Totally agree with b !
post #51 of 52
Thread Starter 
Quote:
Originally Posted by aviator79 View Post
 

what was your simple rub?  I about to go home and rub one off but don't have garlic powder and my brown sugar is light not dark but figure whatever I will use the light brown sugar and use some garlic pepper I have cause I don't want to go to the store.

 

Sorry about missing the last few posts here. I went on vacation a week ago & was 
off the grid". No phones, internet etc.

 

My regular pork rubs is-

1/2 cup brown sugar

1/4 cup paprika

1 tbs black pepper

1 tbs salt

1 tbs chili powder

1 tbs garlic powder

1 tbs onion powder

1 tsp ground, cayenne pepper

 

TW

post #52 of 52
Mines been on just over 5 hours and my internal temp is 150, I've been maintaining steady temp right around 225
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