- Jul 22, 2010
- 50
- 11
I was in the grocery store picking up a few things and of course I had to browse the meat case. This 7-1/2 lb pork butt called out to me. I did the butt and a couple of fatties, I'll do a seperate thread for the fatties. It was a long day, put the meat in at 8 am, I didn't hit 205 till 9:30 pm! Had a couple of stalls, seemed to take forever to go from 190-205. I had a couple of big temp spikes that worried me, I have a Mastercraft vertical propane and the wood chunks caught fire. The spikes didn't seem to hurt it though.
Spotted this gem and couldn't resist, it had my name on it. Unfortunately I was going away for a couple of days so I couldn't smoke it right away, had to freeze it. Since I found this site and got serious about BBQ I shop meat like women shop shoes.
Rubbed and ready to go in. I used Memphis dust for the rub. I injected it with a mixture of apple juice, vinegar, worsteshire, and some spices.
Temp hit 165 after about 7 hrs, foiled it at 3 pm,
I don't know what happened to this pic. Anyway, it didn't hit 205 till 9:30 pm, I put it in the cooler and pulled it around 11 pm. It could of stayed in the cooler longer, was still pretty hot but I didn't want to be up all night, I used SoflaQuer's finishing sauce on it with a little modification, I cut the vinegar in half and used half apple juice and cut down on the red pepper (my wife still whined that it was too hot
) I added a couple of drops of liquid smoke.
The 'gunk', there wasn't really alot, my buddy will be dissapointed.
My buddy, he stays close whenever I am cooking, if he hears 'whoops' or 'Oh ****' he comes running with his nose to the floor
Spotted this gem and couldn't resist, it had my name on it. Unfortunately I was going away for a couple of days so I couldn't smoke it right away, had to freeze it. Since I found this site and got serious about BBQ I shop meat like women shop shoes.
Rubbed and ready to go in. I used Memphis dust for the rub. I injected it with a mixture of apple juice, vinegar, worsteshire, and some spices.
Temp hit 165 after about 7 hrs, foiled it at 3 pm,
I don't know what happened to this pic. Anyway, it didn't hit 205 till 9:30 pm, I put it in the cooler and pulled it around 11 pm. It could of stayed in the cooler longer, was still pretty hot but I didn't want to be up all night, I used SoflaQuer's finishing sauce on it with a little modification, I cut the vinegar in half and used half apple juice and cut down on the red pepper (my wife still whined that it was too hot
The 'gunk', there wasn't really alot, my buddy will be dissapointed.
My buddy, he stays close whenever I am cooking, if he hears 'whoops' or 'Oh ****' he comes running with his nose to the floor
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