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Foamhart made me do it!
If you have not smoked pork butt yet, run, don't walk to the store and buy one! Can you tell pork butt is my favorite? -
What woods have you tried and DON'T like
Dave, try some hickory I think you'll like it. I mix it with a bit of apple wood on ribs and butts, excellent tasting results.- smokin-q
- Post #30
- Forum: General Discussion
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next smoke for a newby?
My first brisket was a 7.5# Flat. It turned out great. Try one! Watch this:- smokin-q
- Post #20
- Forum: General Discussion
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Foamhart made me do it!
Here you go: http://www.smokingmeatforums.com/t/157659/the-butt-foamheart/20 -
Foamhart made me do it!
- smokin-q
- Album
- Comments: 0
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Foamhart made me do it!
After reading his thread with the home baked buns I had to give it a try. They were a bit tall so I just made it into a double! -
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- smokin-q
- Media item
- Comments: 0
- Album: Foamhart made me do it!
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Pork Butt...fat up or down??
I cut the fat cap off for the first time on my last butt smoke. It was just as moist and tender as with fat cap on plus I ended up with around 20% more bark! -
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9 lb Pork Shoulder into pulled pork (Q View)
Looks like a great way to break in the new MES! Put me in the no foil camp, I like Mr. Bark too much! -
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first butt
Not sure when you plan to eat it. My last 7.5# butt took 22 hours to get to 203*. -
The Butt ~ Foamheart
Foamheart, I couldn't find the bun recipe with Google. Do you happen to have a link to it? Thanx! -
The Butt ~ Foamheart
Looks like a great cook Foamheart! Thanks for the info and photos! Enjoy. -
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Brisket Attempt With Qview
For me Salt & Pepper is the best rub for brisket. From there you can add ingredients each time you smoke one if you want different flavors. -
How much would you NOT recommend this idea?
I'm no expert either but the smoker does not know what kind of meat you are smoking. I say go for the brisket! but watch this first: I followed the the video, my first brisket came out perfectly! -
The story of a pig with a big ol' butt
The way I use the finishing sauce is to put some on and mix it in just after pulling, not as a final sauce. We use tomato based sauce on the pork when eating it.
