or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Gettin ready for the FOURTH!!!
New Posts  All Forums:Forum Nav:

Gettin ready for the FOURTH!!!

post #1 of 20
Thread Starter 
Well I am doing a smoke tonight and using some of the tips I picked up here. Will be doing 2 Butts. This is the first time I am trying the mustard with the rub over it. I am also going to try the technique of wraping in foil for 2 hours.

Butts out of the package:

Attachment 3414

Smeared with mustard and rub:

Attachment 3415

Attachment 3416

Will be putting them on my MES at about 8PM. Will post more PIX tomorrow as thing progress.

HAPPY FOURTH icon_lol.gificon_lol.gificon_lol.gif
post #2 of 20
Smokin Lou, I did my first butts last Saturday the same way. mustard and rub and foiled the last 1 1/2 hours. Turn out great and pulled like butter. Looks like your off to a good start. Keep the q-views coming. I just put 2 more butts on this morning.
post #3 of 20
Lookin good Lou, before you start smokin, re-rub those butts and cover all them blank spotsPDT_Armataz_01_20.gif You will be very happy with the bark that is formedPDT_Armataz_01_22.gif
post #4 of 20
4th of july and butts it just rolls off the tounge.. the mustard slather is supposedly for nothing more than to hold the rub but personally i think it does add to the flavor and the bark. i will be prepping a 9# butt for tommorrow and i will be using a wasabi mustard...
post #5 of 20
You're on the right track and on your way... looks good! PDT_Armataz_01_34.gif
post #6 of 20
This all sounded great, so I went an got some stuff to smoke.

I ended up getting 2 racks of BBR's, doing them 2-2-1 with my own rub. Also have a merinated brisket I got from a local shop. Their merinade is very good, so I'm really excited to see how the brisket comes out smoked. It's only the flat, so I'm going to have to figure out how to do that without drying it too badly. I also have a couple of their merinated pork chops and some metts. Not sure if all that will go in the smoker or if I do some on the grill. Also planning on doing some corn and maybe some taters on the grill as well. (Not sure if there'll be room in the smoker for those.)

have a Happy 4th everyone!!
post #7 of 20
all this talk of smoking & pics of grub. i wasn't going to cook tomorrow but i broke down & got some chicken 1/4s(6-8 of them) thawed & about to rub for tomorrow. i think i'll use 1/2 of them to make my chix enchilada casserole. i'll post the recipe in the recipes shortly.
post #8 of 20

Looks great!

Looks great smokin Lou! Have a great holiday!
GSG I'd love to see that enchilada recipe!
post #9 of 20
Doing two 4 pounders tomorrow too....

Plus Chickens and a Super Fatty..... PDT_Armataz_01_14.gif
post #10 of 20
You got it going on, Lou. Sounds like a plan to me. I love pulled pork and it looks like you got some good times ahead of you.
post #11 of 20
Thread Starter 
And in they go!!!

Attachment 3421
post #12 of 20
They look like they will be mighty tasty. Enjoy!
post #13 of 20
Thread Starter 
6AM and at the Plateau.

Attachment 3438

Attachment 3439
post #14 of 20
Thread Starter 
Peppers ready for stuffing:

Attachment 3445

Since my wife likes seafood, I am tring something new. I am combining these three ingredients for the filling:

Attachment 3446

Ready for the smoker:

Attachment 3447
post #15 of 20
Those peppers sounds and looks great..PDT_Armataz_01_11.gif ..Wonderful Idea. I was hitting a wall and in a rut when it came to stuffed japs.

post #16 of 20
Thread Starter 
Quick question for you guys. About how long should the ABT's take at 220 Degrees?
post #17 of 20
lookin' good.
post #18 of 20
Woah, those peppers look phenomenal! PDT_Armataz_01_34.gif
post #19 of 20
Thread Starter 
3PM, pork is at 195. Wrapped in foil, in cooler.

In go the beans and ABT's.

Attachment 3470

Attachment 3471
post #20 of 20
Thread Starter 
Beans, ABT and pork all done. Time to chow down. See you guys next time...

Attachment 3477

Attachment 3478

Attachment 3479

Attachment 3480
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Gettin ready for the FOURTH!!!