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A naked Butt Q view

post #1 of 8
Thread Starter 

Hi, It's been awhile since I posted a Butt view. In fact it's been awhile since I smoked one. Here it is.

I picked this one on sale earlier this week. 

 

 

 

 

 

 

 

Dressed up and ready to go.

 

 

 

Todd's Oak

 

 

 

Getting ready for a long nap

 

 

 

 

At about 17 hours

 

 

 

Wrap time

 

 

 

 

 

 3 hour rest at 100 degrees in the smoker. That is what I programed the PID for but the body heat keep it higher for a long time.

 

 

A nice clean bone. I removed the butt at a IT of 197, The carry over will take it to about 203.

 

 

Lots of nice hard Bark. I finished this off with Chef JJ's finishing sauce.  That stuff is so good I could drink it.

 

I hope you enjoyed the view I enjoyed the meat.      Jted

post #2 of 8
Where do you get the  Chef JJ's finishing sauce?
 
I would like to try it on a pork butt
post #3 of 8
Thread Starter 
Quote:
Originally Posted by Brickguy221 View Post
 


Hi,  Just do a forum search for it.  There are several finishing sauces listed but I like his. I must admit I changed it a little. I use Red pepper flakes and Apple juice since that is normal in the south.  Enjoy.  Jted


Edited by jted - 10/25/15 at 6:21am
post #4 of 8
Great looking smoke! I like JJs finishing sauce too? Are those beans under the butt?
post #5 of 8
points.gif
for such a beautiful job of pulling. Mine never look that good.
post #6 of 8
Thread Starter 
Quote:
Originally Posted by FloridaSteve View Post

points.gif
for such a beautiful job of pulling. Mine never look that good.

 

 

Thanks Steve.   Jted

post #7 of 8
Thread Starter 
Quote:
Originally Posted by bauchjw View Post

Great looking smoke! I like JJs finishing sauce too? Are those beans under the butt?

Sadly no Beans. But be rest assured I will have some pulled pork to add to the next batch of beans.  Jted

post #8 of 8
Quote:
Originally Posted by jted View Post
 

Hi, It's been awhile since I posted a Butt view. In fact it's been awhile since I smoked one. Here it is.

I picked this one on sale earlier this week. 

 

 

 

 

 

 

 

Dressed up and ready to go.

 

 

 

Todd's Oak

 

 

 

Getting ready for a long nap

 

 

 

 

At about 17 hours

 

 

 

Wrap time

 

 

 

 

 

 3 hour rest at 100 degrees in the smoker. That is what I programed the PID for but the body heat keep it higher for a long time.

 

 

A nice clean bone. I removed the butt at a IT of 197, The carry over will take it to about 203.

 

 

Lots of nice hard Bark. I finished this off with Chef JJ's finishing sauce.  That stuff is so good I could drink it.

 

I hope you enjoyed the view I enjoyed the meat.      Jted


Outstanding as always, Jted.

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