Recent content by acewestern

Thanks guys, I appreciate the comments. Will definitely do a sauce for next time, this summer again hopefully. Was gonna try something else next time but I've got unfinished business with a pork butt (proper one this time) and I could definitely eat it again lol.

So here's the smoker. I didn't want to spend too much money just in case I didn't take to it. But I definitely have so upgrades are coming next year!! The smoker itself was from Aldi for just £49.99! Its well worth the money but obviously has downfalls. Leaks heat and smoke from just about...

So here's how it went...... I started it in the oven at 4am and was able to get it outside on the smoker at 9 til half 1. Not quite as much as I'd have liked but hey ho, british weather and all that.. Here was just before the oven, 45mins after taking out from the fridge. Smoker in action...

Thanks for that Wade. I'll get some pics up soon of the smoker in action. Not the most professional outfit but does the job (albeit using more coals lol). I started a new thread about the pork I did. It went ok, could have been better but went down great with everyone. I think because it didn't...

Rub applied, now in the fridge over night. It's gonna have to go in the oven first cuz it's typically gonna be raining here in the morning. Still hoping to get 6-8hrs actually smoking.

This is what was left of the skin..... These are gonna make some nice crackling fingers!! I wish i'd have left more of the fat on the pork though.

Here we go................. So this is it after I've removed the skin and, because of not having the sharpest knife, more fat than i'd have liked. I think it's part picnic, part butt maybe? Not 100% sure with the cuts yet.

Thanks for the replies guys. I'll be opening a post to try to find a localish butcher who knows what I need in future. So i'm gonna take the skin off (nice bit o crackling) and take off just enough fat so it's even all over, I'm not losing too much of that fat lol. Smoking on Sunday so i'll...

Thanks for the warm welcome! I'll sure be checking out the UK forums, thanks for that. Maybe someone will point me in the direction of a local butcher who knows what a Boston Butt is lol! Thanks guys, glad to be on board.

Hi people, first post so please be gentle. Im smoking my first pork butt this weekend for pulled pork. My question is what do I do with the fat cap? Remove? Score? Leave alone? Im thinking of scoring before I put the rub on but im not 100% if that's best. Many thanks in advance for the help.

Hi guys. I've been looking on this site for a while now, very helpful to newbies like me. Name's Adam. From England, UK (sorry bout that lol). Only started smoking this year with a really cheap horizontal offset. It did do a 9lb brisket very nicely with your help though. Thanks for having me...