or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › It's 5:30 am-do you know where your butt is?
New Posts  All Forums:Forum Nav:

It's 5:30 am-do you know where your butt is?

post #1 of 15
Thread Starter 
Mine just went into the smoker- For a nice evening cookout. This is my first try at pulled pork, and I'm using the sticky on the subject. I rubbed it with a Mango Habanera rub I acquired in the sauce trade- YUMM! ENJOY YOUR DAY EVERYONE-

Please remember to thank a Veteran today-
post #2 of 15
Yum... I like the sound of that sauce! Keep us posted.
post #3 of 15
Thread Starter 
Right now I'm fighting with the temperature- also the amount of smoke. I replaced the GOSM wood tray with a cake pan- now I think I'm regretting it, as the amount of smoke being produced is more than I care for.
post #4 of 15
Pre-burn the chunks! And remember if you smell smoke yer smoking. Don't need to SEE it!
post #5 of 15
I was supposed to be up at that time too. Never made it. Couldn't get my sorry rear out of bed.

Looking foward to the results.
post #6 of 15
Hahahah!!! I love this place. It shows i'm not the only nut that woke up at 4:30 am to get the smoker going.

My butt is in the smoker along with a brisket!! Wooohooo!
post #7 of 15
Likewise.... Got up at 4:20 am, fired her up. (Actually I set everything up the night before, so I could fire & go!)

Couldn't make up my mind today, so going with a pork shoulder & a brisket.

Should be lotsa leftovers!!!!
post #8 of 15
Sounds like an awesome butt is in the works, StfRon. Hope to see some more pics soon, and I echo Rich on that sauce ... sounds tasty!
post #9 of 15
Was in bed asleep!PDT_Armataz_01_28.gif
post #10 of 15
Thread Starter 
Allright- 9 hours, it's wrapped and at 184 deg- A little concerned, I wanted it to rest a few hours, and I'm planning to feed at 5- Hopefully it'll be done by 4, and I can rest at least an hour. I sampled a bit when I wrapped it (The crust stuck to the rack :(, it tastes awesome!)
post #11 of 15
Sounds good so far. I had pretty much the same issue with my first. I let it rest an hour before pulling and it turned out fine. Letting it rest longer wrapped in a towel in a cooler I've read would be better, but when ya gotta eat, well a man's gotta eat!

Keep us posted
post #12 of 15
Thread Starter 
Well, final results are in, it finally hit 200 around 4pm- it rested and came out very nicely- here's a pic before I pulled- didn't get to get Q view afterwards- it disappeared to quick!
post #13 of 15
Same here ... put mine on at 6am, was done at 5pm. Had the camera setting there, ready to go. Shredded it, and it was gone before I snapped any pix. There was only 1/2 of a fatty left!!!!! I have to train myself to remember to take a picture before feeding time!!!!!!!!!!!
Is there a support group for this?????
post #14 of 15
Very Nice job!
post #15 of 15
Yea, the support group should be to help cope with our wife's snide comments about 'taking pics of meat for your internet smoking geeks' --- I just keep reminding her that the SMF has saved me $$ and time creating edible food that gets better each time out. (she agrees)
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › It's 5:30 am-do you know where your butt is?