First pork butt- MES 30
- Thread starter tumbleweed1
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
bigd3077
Meat Mopper
Thanks guy. I was really nervous & feel like I really got lucky.
Nice Job, Looks great, as nice as I have ever seen
Gary
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!
Great Job, TW !!
Looks Perfect !!!
Thanks for the Pics!!
Bear
- Jan 6, 2011
- 26,255
- 4,705
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
Gary
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
.
Have fun and . . .
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
Have fun and . . .
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
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
aviator79
Newbie
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.
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
florida smoker
Fire Starter
Mines been on just over 5 hours and my internal temp is 150, I've been maintaining steady temp right around 225
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Latest posts
-
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean- Latest: DRKsmoking
-
-
-
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 56
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
