Recent content by Oakums

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  1. O

    Butts - Why 200 Degrees is Important

    Didn’t wrap it. Tented it and rested for 20 min.
  2. O

    Butts - Why 200 Degrees is Important

    Finished the Sunday Butt. 15 hrs total smoke time with no wrap. Pulled the Butt out of the smoker at 200 degrees. This was my second Butt. First one pulled it out around 190 ish. Big difference in the taste of smoke penetration and the fat. The fat cap was rendered in total. Little to no fat was...
  3. O

    Sunday Butt

    Grilled asparagus beans and potatoes.
  4. O

    Sunday Butt

    Ouch that’s chilly. I lived in Collierville for three years. Loved the Memphis food. Best city for food I’ve been in. The BBQ is just so plentiful and amazing. Didn’t start smoking till I got back to Phoenix. What a shame. I could have learned a bunch from y’all.
  5. O

    Sunday Butt

    Too brutally cold for me I’m just a desert rat smoking under the valley of the sun.
  6. O

    Snake River Farms Wagyu Short Ribs!

    Oh man that looks delightful. What a nice smoke.
  7. O

    3-2-2 Spear Ribs Low Heat

    Tried 3 hrs smoke at 180. Then 2 hrs wrapped with 1/3 apple cider and 2/3 apple juice 180. Final 2hrs unwrapped with BBQ sauce at 225. These were amazing!! Very moist and didn’t completely fall off the bone. Had a little tug to them. Cut them in half and placed on the two higher ricks. Liked...
  8. O

    Wearing Gloves, do most people do this while BBQing?

    Use gloves while rubbing. Use insulated gloves for removing the hot meat.
  9. O

    Sunday Butt

    10 hrs 183 degrees in and this butt has a good bark going. Looking forward to sharing this great snack on great day in Phoenix @ 72 degrees. Couldn’t ask for any better weather and smoked meat.
  10. O

    Green Horn - First Pork Butt

    Hi all, This was my 4th time smoking and using the Masterbuilt MB200. Wanted to thank the forum. Picked up many good ideas from y’all. Here’s the story on the butt. Prepped the 8lbs bone in butt which I paid $12.80 on sale at Frys in AZ. Last night trimmed the fat to about 1/4“ and removed the...
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