Recent content by aquarices

Thanks for the Auber recommendation! My UDS can usually hold a temp, but I wouldn't trust it overnight. I think I'll give it a shot at that price.

My only guess is your probe is faulty. That happened to me during a brisket.

I keep a notebook, not sure if you do. It helps me tremendously! I'll have to see what 4hr spares taste like. I too like them on the firmer side, and yours look pretty good!

Yeah I hear ya Rabbithutch, prolly looks more fun than it is. Well, here is the butt all rested and pulled! IT was 195. Bark was nice and firm. Extras freezer bagged for later.

Here she is! IT was 195 when pulled. Rested two hours and the bone slid right out. Nice solid bark on her too. In the notebook, I'll put to pull her at 200-203 next time to firm the middle up a little more. The family actually enjoys it a little moist and mushy, but they can babysit this smoker...

Mmmmmmm, that looks good. I gotta get me a set of them claws too. Mine is almost done and I'll post pics so we can compare if you dont mind. I 'm trying to set my bark right now. Great job on the smoke!

11 hrs. later and she's almost done. Pics will be posted soon.

Looks good! What smoker you using?

I have a 7# butt on right now. We can most def compare after the smokes. I brined overnight with apple cider vinegar/water and Stubbs pork rub. For the wood, I used pecan and oak. I'll be following this thread and I can't wait to see the results!

Yuo guys are prpbably right, something else was up. I'll have to watch it closer during my pork butt smoke tonight.

Ok, thanks!

Setting up for a 7# pork butt smoke for me and the crew at work. I plan to smoke fat side up this time, just because. I've also never brined before, so that's on the docket. One question though? Should I rub after I rinse the pork and dry r? Or is that too much seasoning? Here are some pics...

Man, that looks good! I'm about to start a butt thread myself today. Did it turn out fork tender or was it dry at 206 degrees? I plan to pull mine at 200 or until the probe slides through like warm butter.

Looks like it turned out pretty good for a first smoke!

Sauced at hour 5 and the bones are just starting to pop out on the rear side. The sauce is Jack Daniels Honey Smokehouse. Looking real good!!