or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 2 Butts on the Smokin'-It#3
New Posts  All Forums:Forum Nav:

2 Butts on the Smokin'-It#3

post #1 of 13
Thread Starter 
A6EB2E6B-7CFD-4489-B0C9-EC7A9710A8B0_1.jpg

In at 10:00 PM...

Coated in SPOG, with paprika, and tony chanceries Cajan spice.
post #2 of 13

Looks good! What smoker you using?

post #3 of 13
Thread Starter 
SI#3
post #4 of 13
Thread Starter 
Here they are at 12 hours in:

8B7BB801-53F7-419D-B8CF-CB325D0D4843.jpg

E83B49B3-2683-4A77-96AD-D6F8092C385D.jpg

152? Other spots were 165ish, moved up to the top and added a chicken.
post #5 of 13
Thread Starter 
Chicken in at 1:30...big boy 2-pack from Costco, 5.5# each.

20EE60EC-E923-49B4-A3A4-73A4EEC7D790.jpg
post #6 of 13
Thread Starter 
I'll cover the pork and let the chicken cook...at 1:50 pm.
post #7 of 13
Thread Starter 
1CB83AA8-9FA6-48C1-983A-1C5EE9A3020F.jpg

B9804FD1-8ED8-45DA-8D47-35CE6BDFB387.jpg

40B9DDEE-D751-46E1-9F6B-2DF91D0A6765.jpg

7DB1DC6F-E697-4D46-BDA2-E1C3AEED0033.jpg

8714F40D-2271-43D8-8198-BD32E9248A72.jpg
post #8 of 13

OK, I am a sad person but in post #7 with all that good looking food, I see a NICE looking tomato.  My garden is over and the store bought ones do not look like yours.  BTW, the butts look fantastic.

post #9 of 13
Thread Starter 
These are some of the first of ours in Mn...(from seed).
post #10 of 13
Nice looking feast!
post #11 of 13

Great lookin Pork Butts!!!!

 

Pulled Pork makes the best sammies!

 

How long did U smoke the chicken - and what was the temp?

 

Jim

post #12 of 13
Thread Starter 
250, 2.5 hours till it was 165, then finished in the gasser- indirect heat, glazed with famous Dave's rich and sassy...

Good eats!
post #13 of 13

Looks great, just found out I was responsible for dinner tonight. Care to email me some.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 2 Butts on the Smokin'-It#3