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I've used Cowboy and the Sam's Club lump but was very different in size consistency, and as a result I had a hard time filling the basket efficiently. The last two times I have used Kingsford original. The consistent size was a breath of fresh air. With the mods I made I was able to keep a...
OK, here is some qview on my cut up pork butt.
Here is the factory cut for the bone:
Based on its location, I chose to cut the butt into three parts. I'm using the same rub as before but am smoking with both apple and cherry woods:
And here are some ABTs and mushrooms going on...
You know, that cat has been looking a little plump lately...
Thank you guys for the comments. People have asked me why I have started getting into real BBQ and my answer is that it is like alchemy: something common goes in and something completely different comes out.
I was pleasantly...
Thanks for the links, they were informative
Overall, the cook went well. The verdict from the crowd was that the rub/bark was a success.
While I was pleased with the smoke ring I wasn't able to taste as much smoke as I wanted, and I think that was due to the rub. Everyone loved it, but...
I'm mostly finishing in the oven due to time restraints, I will save 4 hours that way. I've read that anywhere from 3-6 hrs and the meat won't take on any more smoke, so I'm splitting the difference at 4 hours. I will definitely let you guys know if I'm a hero or a zero on that one.
Ok, here...
Greetings all,
today I am trying my first Boston Butt. Previously, I have used picnic shoulders as they were the only bone-in shoulder product in my area that was not Pre-injected with a chemistry lab. However, my best option was a 9 lb boneless butt from our local GFS.
So, as a thank you to...
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