Pick up these two butts on a great deal at $.87/lb after discounts. Needed to make more BBB and a rolled pork roast. Removed the bone from each and split them keeping the top fat cap half for the BBB and the bottom half for the rolled pork roast. I followed Bear's "Step by Steps" for curing the halves in TQ and Brown sugar for the correct amount of time. The bottom half of the butt was seasoned with an old family recipe and rolled and tied before going on the smoker.
Both of these smokes turned out great. Thanks to the great people on this forum that put forth great ideas to keep us all SMOKIN.
Enjoy and Merry Christmas to All.
Getting Started
Bottom half being seasoned for the Pork Roast
Rolled and into the refrig for an over night rest
On the Lang at 275
Finished and ready to rest for 30 minutes
Pork roast, potatoes and fresh slaw.
The Money shot
Smoking day for the BBB was windy and rainy so fired up the MES, Using Pitmaster pellets in AMAZE tray.
Held the MES temp at 130 for the 8 hours of smoke and drying time and results were as expected.
Developed great color and they picked up the nice smoke flavor.
Butts for BBB in the MES at 130
Cooling before being sealed up and into the refrig for a couple of days before slicing
Out of the freezer after 3 hours and the finished slices of the BBB
Finished with 8# of bacon ready for the freezer.
Both of these smokes turned out great. Thanks to the great people on this forum that put forth great ideas to keep us all SMOKIN.
Enjoy and Merry Christmas to All.
Getting Started
Bottom half being seasoned for the Pork Roast
Rolled and into the refrig for an over night rest
On the Lang at 275
| Pork Roast (No Foiling) | |||
| Lang Smoker | |||
| Weight | 4# | IT | |
| Lang Temp | |||
| Start | 275 | ||
| 3 Hour | 275 | 147 | |
| 4 Hour | 275 | 153 | Potatoes In |
| 5 Hour | 275 | 160 | |
| 6 Hour | 275 | 171 | Potato's done in 1.5 hours |
| 7 Hour | 275 | 186 |
Pork roast, potatoes and fresh slaw.
The Money shot
Smoking day for the BBB was windy and rainy so fired up the MES, Using Pitmaster pellets in AMAZE tray.
Held the MES temp at 130 for the 8 hours of smoke and drying time and results were as expected.
Developed great color and they picked up the nice smoke flavor.
Butts for BBB in the MES at 130
Cooling before being sealed up and into the refrig for a couple of days before slicing
Out of the freezer after 3 hours and the finished slices of the BBB
Finished with 8# of bacon ready for the freezer.
