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Yes, it's another butt w/q-view

post #1 of 11
Thread Starter 
Smothered the butt with mustard and rubbed last night. Got it on the smoker at 4 this morn. Used all hickory this time. Temps ran between 225-230 most of the time. Foiled it at 160 and took it off at 200 and in the cooler at 200* It was a very moist, tender and tasty butt. I really like doing these because it gives us lots of leftovers!
ready to go


done


pulled


sammies
post #2 of 11
Mark, that looks really gooood! You know you can always send those leftovers this way. :) PDT_Armataz_01_37.gif
post #3 of 11
Thread Starter 
Thanks Jeanie. Leftovers to everyone, while they last.
post #4 of 11
Yeah, there's the buns and coleslaw - great looking sammies!
post #5 of 11
Nice plating.
post #6 of 11
Nice looking Job. MMM good.
post #7 of 11
that looks great!!! the real deal pulled pork sammie w/coleslaw... and some fine lookin slaw as well. great job!!!
post #8 of 11
Thread Starter 
Thanks everyone. I like slaw on pretty much everything.
post #9 of 11
Very good looking. The slaw looks awesome too. Is the recipe for the slaw around here or is it secret? :-)
post #10 of 11
http://www.smokingmeatforums.com/for...t=17214&page=2
post #11 of 11
Thread Starter 
Thanks for posting that Lucky
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