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7.5LB. Pork Butt

post #1 of 25
Thread Starter 
I rubbed down with mustard and then Tony Chachere's creole seasoning, seasalt, and pepper. Let it set over night and at 8:00 am satuday it went on the smoker.

I sprayed with apple juice and Captain morgan spiced rum after 2 hours and then every 45 min. I wraped in foil after 10 hours and 2hours later it was done.

Oh yeah I also made a fattie because I was on the site while I was smoking and well you know one thing leads to another. JD and cheddar.

Today I made some more of Dutch's beans

And while that was cooking I read about his chocolate fudge pecan pie and well

So needless to say I'm stuffed.

Thanks to everyone for all ya'lls help and info. I need a nap.
post #2 of 25
looks like yo been busy! Looks Great!
post #3 of 25
Needless to say, I'm drooling and I just ate!

Well done!

Take care, have fun, and do good!


post #4 of 25
I Could Easily Eat Everything On That Table By Myself... Want Me To Prove It? I Gotta Truck And Lots Of Time.
post #5 of 25
Very nice, RIP
post #6 of 25
NICE rip.......but 12 HOURS?? what was your cooking temps?

i like that verticle......what is it.......i like the grates with the edge on em

post #7 of 25
Very well done. You are making me go thru pork butt withdrawl here.
post #8 of 25


i do have to say tho......the pie looks like abit of spin art.......eheheheh......but boy does THAT look good

post #9 of 25
RIP you've been doin' it man!
Just a fabulas looking dinner! PDT_Armataz_01_37.gif


It was from a year ago I never saw it either until RIP bumped it up earier!

Here it is:
post #10 of 25
nevermind ........i found dutch's recipe

going to do it next weekend

post #11 of 25
wow .i'd be 400 lbs if i ate like that every wknd. looks goodPDT_Armataz_01_37.gif
post #12 of 25
mighty fine looking grub there Rip. keep on cooking
post #13 of 25
looks like a busy day , nice lookin smoke.
post #14 of 25
Thread Starter 
The temps. were 225 to 230 the butt stalled at 171 for almost 2 hours. The smoker is a BBQ Grillware Gas, I like it.
post #15 of 25
ouch........two hour stall on a butt.............had em on briskets that long.....even longer.......but a butt.......ouch.........makes planning supper a adventure, specially if you invite guests.........

still ..........good job........and LOVE that pie

post #16 of 25
RIP........Dude, the color on that butt is amazing. I love Tony C's creole seasoning. I think I'll rub my next one with just that. I've mixed it in other rubs but have never used it alone. Awesome looking Sunday dinner man. PDT_Armataz_01_37.gif

post #17 of 25
Your menu looks amazing. I'm sure it tasted just as good. Great job.PDT_Armataz_01_34.gif
post #18 of 25
nice RIP, real nice! Chances are if you are planning a dinner on a butt smoke time, you will more than likely be disapointed. I like it much better the next day, but you know we all have to taste it during the "PULL".icon_cool.gif
post #19 of 25

Good lookin Grub!

Hey! That looks great! I just fininshed pulling my 3rd butt and 2-10lb briskets and am ready to read some good posts from you all. I have not tried to Cap'n Morgan yet....what does that do for it? I do the mustard and my own rub.....does the rum change it alot? Keep on Smokin!!!
post #20 of 25
That's a nice looking spread, RIP! Way to go!! PDT_Armataz_01_34.gif
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