Pork butts Q-View

bj77

Fire Starter

Original poster

Jul 2, 2013

59

19

Detroit, IL

• May 12, 2017

• #1

9:30 pm on a Saturday night... what are you doing?? Starting the weekend smoke of course!!! Pork butts for pulled pork. Apple and cherry wood blend.. 225 ish for the first several hours then will crank it up to 275. Bad Byrons Butt Rub on the smaller one and my favorite concauction on the other one, Apple juice and water in the water pan. Settle in folks it's gonna be a long one.

 

bj77

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Original poster

Thread starter

Jul 2, 2013

59

19

Detroit, IL

• May 12, 2017

• #2

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• bj77
• May 12, 2017

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• bj77
• May 12, 2017

 

SmokinAl

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Jun 22, 2009

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• May 13, 2017

• #3

Good start!

Al

 

crankybuzzard

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Jan 4, 2014

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Montague County, TX

• May 13, 2017

• #4

That apple and cherry combo should be good stuff!

 

ab canuck

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Alberta Canada

• May 13, 2017

• #5

 Definitely looks like a good start, I'll be watching this one, I do love pulled pork.....

 

ws dave

Fire Starter

Apr 8, 2015

45

17

Western New York (Buffalo area)

• May 13, 2017

• #6

I'll settle in and watch this one too. Just do us a favor next time and don't post this picture while talking about butt rubbing. You're going to get me in trouble.

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• ws dave
• May 13, 2017

Waaaay too butt-like for me.

 

crankybuzzard

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Montague County, TX

• May 13, 2017

• #7

WS Dave said:

I'll settle in and watch this one too. Just do us a favor next time and don't post this picture while talking about butt rubbing. You're going to get me in trouble.

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• ws dave
• May 13, 2017

Waaaay too butt-like for me.

Click to expand...

:laugh1:

Now that was good! :laugh1:

 

bj77

Fire Starter

Original poster

Thread starter

Jul 2, 2013

59

19

Detroit, IL

• May 13, 2017

• #8

That it was!! . I've got the stall. About an hour or so now. Kicked the heat up a little and flipped them. Hopefully that will help power though.. I'm getting hungry and this is smelling pretty damn good!

 

bj77

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Original poster

Thread starter

Jul 2, 2013

59

19

Detroit, IL

• May 13, 2017

• #9

Done and done!

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• bj77
• May 13, 2017

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• bj77
• May 13, 2017

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• bj77
• May 13, 2017

 

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Reactions: chilerelleno, ab canuck and ws dave

ws dave

Fire Starter

Apr 8, 2015

45

17

Western New York (Buffalo area)

• May 13, 2017

• #10

Nicely done! Those look killer, love the bark in that first pic. Points for sure.[emoji]128077[/emoji]

 

chilerelleno

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Oct 17, 2016

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Alabama Gulf Coast In the Origin of Mardi Gras

• May 13, 2017

• #11

Awesome ending to a nice cook.
I'd hit a plate or sammich of that right now!

Point worthy.

 

bj77

Fire Starter

Original poster

Thread starter

Jul 2, 2013

59

19

Detroit, IL

• May 13, 2017

• #12

Thanks!! A bunch of happy tummies around here. I think I've found my sweet spot as far as the process.. now to dial in the flavor. More practice.. damn the bad luck.

 

ab canuck

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Alberta Canada

• May 14, 2017

• #13

Looks great, That will make some great sammies, Good job, Point......