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A Butt Smoked in the Northwoods! (qview)

post #1 of 8
Thread Starter 
Well I'm up north with my family at our cottage and my dad asked what I wanted to smoke. Well I'm lucky to do a butt tomorrow and get to do my first brisket on Saturday.

Here is a 7.9lb one that I seasoned up with a mixture of seasonings that are gluten free (got to make sure it is now that my mom just found out she's celiac) almost all my seasonings and spices are penzeys. Rub is got brown sugar,kosher salt,toasted garlic powder, roasted onion powder, smoked paprika,Ancho chili powder,white pepper and Chipotle chili powder. Not sure how much of each but it's pretty good sweet with a little spice.

brought only a quarter of the kitchen pantry with me!
going to the ice chest to rest for the night.

I'm going to go fill my glass up again! 🍺

Will update throughout the smoke tomorrow!

Thanks for watching and hope you enjoy!
post #2 of 8

Looking good!

 

looks_great.png

post #3 of 8
Thread Starter 
out of the fridgebefore getting a second helping of Adams Rub.
after the 2nd application of rub
On the smoker

Not used to smoking on a Traeger jr but that's what we have at the cottage. It varies about 40° have set at 225 and will go up to 262 when adding smoke and then drops down to 221 before going back up. Put this on at 9am and will be wrapping at 160.

MORE TO COME!
post #4 of 8

Marvelous , Frank . You have a good start , the Butt looks as if it wants to be tasty  hope so.

 

Good luck on the Brisky  and sides you can make from the Half of the Pantry .

 

Have fun and  . .  .

post #5 of 8
Thread Starter 
2 hours in. Had to check before heading to town for some smoke sausage I forgot for my abts.
6 hours in and thermapen said it's 160. Going to let it keep rolling at 225. Will check in a hour to see if it's stalled or not. (Forgot my 2nd probe at home and my back up wireless thermometer isn't cooperating currently.
post #6 of 8

Penzy's and the North Woods!  And it's a beautiful day up there too! 

post #7 of 8
Thread Starter 

Before wrapping it and letting it sit! Was 180 before wrapped on the smoker. Let go a good 45 minutes and then took off and in cooler with towels! You know at 180 this felt super tender and ready to pull.
post #8 of 8
Thread Starter 
Well it is over!
Unwrapped

PP
and this was what was left! Success I would say!

Brisket tomorrow#
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