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Easter Dinner

post #1 of 9
Thread Starter 
Just started a 12.5 boston butt (cut in two), which will be pulled and reheated Sunday for Easter Dinner. Got the pork at Sams Club. Coated it with mustard and rubbed it with a the Barbecue Bible's Basic BBQ Rub (brown sugar, salt, paprika, garlic, black pepper, celery seed and substituted Smitty 6-15 for the Cayenne and added a little cajun spice). Finished results to come.

post #2 of 9
Bert, they sure look good so far. Looking forward to your finished pictures.PDT_Armataz_01_34.gif
post #3 of 9
Lookin good, keep us posted!
post #4 of 9
Thread Starter 
Thanks. Finally got the temp consistent at about 220 (pork is at 137). This is the warmest day I have smoked on it kept creeping up then I'd adjust and it would go down to 200. Think I'm good for the long haul now.
post #5 of 9
Looks great bert...icon_eek.gif Now I am getting hungry.

post #6 of 9
Looks good Bert! I'm thinking alot of butts this easter.
post #7 of 9
Thread Starter 
Just off the smoker at 188. I sliced a little piece w/ bark to sample before I wrapped in foil. I'll have to stay up a while to pull it but man was it good.

post #8 of 9
looks good buddy, I will be over after mom's.
post #9 of 9
Looks Great! Just the way I like it, Ready to eat.

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