First time spinning a butt
- Thread starter b-one
- 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.
fwismoker
Master of the Pit
Looks good, my last little shoulder roast I used Bad Byrons too. It made good tasty bark and with the drippings mixed back in was yummy.
OBTW don't forget about the rotisserie section. Hopefully it can get moved to a better spot?
OBTW don't forget about the rotisserie section. Hopefully it can get moved to a better spot?
fwismoker
Master of the Pit
Be careful taking it to pulling, the first one I did (pre-Octoforks) I had to catch it before it fell in the fire. lol
It was a 10lb butt and that sucker was really falling apart on me. Hopefully since yours is smaller it'll fare ok B.
It was a 10lb butt and that sucker was really falling apart on me. Hopefully since yours is smaller it'll fare ok B.
Last edited:
That looks like a great start!
I can move it to the rotisserie section if you want, but I think you will get more exposure right where you are at.
Al
I can move it to the rotisserie section if you want, but I think you will get more exposure right where you are at.
Al
I got some butcher twine so I may tie it as it cooks or just finish it in the WSM if I get worried. I got a chuckie I'm tossing in there at some point anyways. And seeing I got a day and a half off I bought some strip steaks and baby back ribs the sale prices were too good to pass up without SWMBO looking over my shoulder.:biggrin:
Thanks Al, I agree rotisserie doesn't seem to get as much traffic,I post there sometimes but it's easier to just click on pork.
fwismoker
Master of the Pit
Maybe Rotisserie could get moved to like where Dutch Oven Cooking is at? So maybe in between Home Gardening and Dutch Oven Cooking could be a better spot instead of the build section?
Last edited:
fwismoker
Master of the Pit
Oh all that sounds good especially the strip steaks! I'm going to try to roti bacon wrapped and meatball stuffed onions today...wish me luck on that one! lolI got some butcher twine so I may tie it as it cooks or just finish it in the WSM if I get worried. I got a chuckie I'm tossing in there at some point anyways. And seeing I got a day and a half off I bought some strip steaks and baby back ribs the sale prices were too good to pass up without SWMBO looking over my shoulder.
Thanks Mike,maybe this will push you over the edge for the rotisserie and Cajun bandit ring! I just put a drip pan under it with some chicken broth in it I'll defat it later need to keep a grease fire away!
donegotfat
Meat Mopper
Might fine Butt you got there! Pork butt that is
Going to have to get me some butcher twine myself, been risking not using it a few times and got lucky
Going to have to get me some butcher twine myself, been risking not using it a few times and got lucky
It's cooking fast I'll tell you that! The new Lava tools javelin temped it at 180*IT in about 3 hours!
300 ish,never verified but not stock therm. I need to stick the Maverick in there sometime. Using two charcoal baskets and just keep reloading as needed.
fwismoker
Master of the Pit
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- 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
