Spent Sunday planting flowers and various other "honey-do's" while smoking my first Butt... I used Jeff's Naked Rib Rub w/mustard and wrapped in plastic wrap overnight, and after pulling used the "stickey" finishing sauce, served Jeff's BBQ Sauce on the side. I toasted the buns, piled on some of the pullin's, added a layer of cole slaw, and topped with a couple of handfuls of crushed French's French Fried Onion Rings from the can.
Smoked at 250 F. using hickory chunks until it hit 165 F. I used a 50/50 mix of apple juice and Jack Daniels to spray on it every hour after it hit 100 F. I then double wrapped in heavy duty foil and put it back in until it hit 200F. I figured an hour and half per pound, but it was done in seven hours. Cool. I had figured 10 to 12 hours... Then I wrapped in an old heavy duty towel and placed in a cooler for 2 hours still wrapped in foil. It had to sit for about 45 minutes until it was cool enough to pull. It started out at 7.7 pounds, and after I got the bone removed (sorta fell out) and all of the fat and junk removed, I had only lost about a pound. When I pulled it off of the rack in the smoker to transfer to foil a small chunk stuck to the rack. I gave it to Mrs. Snorts and you can guess the pressure to get it finished and onto the plates...
I have the capacity to do several more at the same time, but being this was my first, I only did the one. Next time I will load it up. Gotta buy some more thermometers first, though. (and get a bigger cooler... )
Dang! I just made myself hungry again...
Enjoy the Qviews...
Buck
(it did get a lot more rub added after this shot... )
This is after the finishing sauce was added. Notice the chunks of bark left after Mrs. Snorts nibbled a bit. Mmmm... Bark Good...
Plated and ready to go...
Smoked at 250 F. using hickory chunks until it hit 165 F. I used a 50/50 mix of apple juice and Jack Daniels to spray on it every hour after it hit 100 F. I then double wrapped in heavy duty foil and put it back in until it hit 200F. I figured an hour and half per pound, but it was done in seven hours. Cool. I had figured 10 to 12 hours... Then I wrapped in an old heavy duty towel and placed in a cooler for 2 hours still wrapped in foil. It had to sit for about 45 minutes until it was cool enough to pull. It started out at 7.7 pounds, and after I got the bone removed (sorta fell out) and all of the fat and junk removed, I had only lost about a pound. When I pulled it off of the rack in the smoker to transfer to foil a small chunk stuck to the rack. I gave it to Mrs. Snorts and you can guess the pressure to get it finished and onto the plates...
I have the capacity to do several more at the same time, but being this was my first, I only did the one. Next time I will load it up. Gotta buy some more thermometers first, though. (and get a bigger cooler... )
Dang! I just made myself hungry again...
Enjoy the Qviews...
Buck
(it did get a lot more rub added after this shot... )
This is after the finishing sauce was added. Notice the chunks of bark left after Mrs. Snorts nibbled a bit. Mmmm... Bark Good...
Plated and ready to go...