7.5LB. Pork Butt

rip

Smoking Fanatic

Original poster

Oct 25, 2007

505

10

Somerville, Tennessee

• Nov 25, 2007

• #1

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.
http://i157.photobucket.com/albums/t79/RIP57/DSCF0215.jpg
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.
http://i157.photobucket.com/albums/t79/RIP57/DSCF0217.jpg
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.
http://i157.photobucket.com/albums/t79/RIP57/DSCF0216.jpg
Today I made some more of Dutch's beans
http://i157.photobucket.com/albums/t79/RIP57/DSCF0219.jpg
And while that was cooking I read about his chocolate fudge pecan pie and well
http://i157.photobucket.com/albums/t79/RIP57/DSCF0218.jpg


So needless to say I'm stuffed.
http://i157.photobucket.com/albums/t79/RIP57/DSCF0220.jpg
Thanks to everyone for all ya'lls help and info. I need a nap.

 

glued2it

Master of the Pit

Sep 8, 2007

1,556

11

Tulsa

• Nov 25, 2007

• #2

looks like yo been busy! Looks Great!

 

meowey

Master of the Pit

OTBS Member

SMF Premier Member

Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• Nov 25, 2007

• #3

Needless to say, I'm drooling and I just ate!

Well done!

Take care, have fun, and do good!

Regards,

Meowey

 

skinnerc06

Meat Mopper

Jun 5, 2007

248

10

Jacksonville, FL

• Nov 25, 2007

• #4

I Could Easily Eat Everything On That Table By Myself... Want Me To Prove It? I Gotta Truck And Lots Of Time.

 

flyin'illini

Smoking Fanatic

★ Lifetime Premier ★

Oct 27, 2007

879

11

Tulsa

• Nov 25, 2007

• #5

Very nice, RIP

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Nov 25, 2007

• #6

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

d88de

 

ron50

Master of the Pit

OTBS Member

SMF Premier Member

May 14, 2007

2,357

143

FL

• Nov 25, 2007

• #7

Very well done. You are making me go thru pork butt withdrawl here.

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Nov 25, 2007

• #8

DUTCH has a FUDGE PECAN PIE recipe?

WHERE?


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


d88de

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Nov 25, 2007

• #9

RIP you've been doin' it man!
Just a fabulas looking dinner!

D88de-

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

Here it is:
http://www.smokingmeatforums.com/for...late+pecan+pie

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Nov 25, 2007

• #10

nevermind ........i found dutch's recipe

going to do it next weekend


d88de

 

minn.bill

Smoking Fanatic

SMF Premier Member

Oct 13, 2007

477

10

minnesota

• Nov 25, 2007

• #11

wow .i'd be 400 lbs if i ate like that every wknd. looks good

 

smokin' meat

Newbie

Nov 8, 2007

23

10

New Jersey

• Nov 26, 2007

• #12

mighty fine looking grub there Rip. keep on cooking

 

gramason

Smoking Fanatic

OTBS Member

Aug 29, 2007

871

11

HdG Maryland

• Nov 26, 2007

• #13

looks like a busy day , nice lookin smoke.

 

rip

Smoking Fanatic

Original poster

Thread starter

Oct 25, 2007

505

10

Somerville, Tennessee

• Nov 26, 2007

• #14

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.

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Nov 26, 2007

• #15

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


d88de

 

ga_smoker

Smoke Blower

Jun 25, 2006

146

10

Wilmington, North Carolina

• Nov 26, 2007

• #16

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.

Steve

 

hhookk

Smoking Fanatic

SMF Premier Member

Jul 4, 2007

329

14

Saugus, Massachusetts

• Nov 26, 2007

• #17

Your menu looks amazing. I'm sure it tasted just as good. Great job.

 

capt dan

Gone but not forgotten. RIP

OTBS Member

Nov 2, 2007

3,357

11

• Nov 26, 2007

• #18

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".

 

dr. ken

Newbie

Nov 8, 2007

5

10

• Nov 26, 2007

• #19

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!!!
Ken

 

homebrew & bbq

Smoking Fanatic

Sep 21, 2007

838

11

NE Nebraska

• Nov 26, 2007

• #20

That's a nice looking spread, RIP! Way to go!!