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  1. dallasmoyer

    First Pork Butt

    They were wrapped about 4 hours. I raised the temp from 225 to 250 for about four hours. As for the apple juice...I wrapped 3/4 of the butt, leaving the top open. Then stood it on end, poured in the apple juice and then closed completely.
  2. dallasmoyer

    First Pork Butt

    First pork butts were a huge success...so much so that now I am making two orders for the neighbors and making some money on the side. Thanks for the input guys. I used parts and pieces for a huge success.
  3. dallasmoyer

    First Pork Butt

    I serve it dry and let people pick there sauce. Made some Chipotle Guinness BBQ sauce that is amazing.
  4. dallasmoyer

    First Pork Butt

    8 1/2 hours later...clean bones.
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  6. dallasmoyer

    First Pork Butt

    Read lots of people wrap. Figured I'd try it. Maybe not wrap next ones. Trial and error until I find what a like. Definitely not my last one
  7. dallasmoyer

    First Pork Butt

    165...time to wrap and back to the heat.
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  9. dallasmoyer

    First Pork Butt

    4.5 hours in. Both approaching 130.
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  11. dallasmoyer

    First Pork Butt

    It's go time. 12 lbs of pork and homemade Chipotle Guinness BBQ sauce.
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  14. dallasmoyer

    First Pork Butt

    Butts are tucked in for a good night's sleep before the fun really begins.
  15. First Pork Butt

    First Pork Butt

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  17. dallasmoyer

    First Pork Butt

    Thanks for the input guys...I appreciate it. Does pork butt cook at a 1:1 ratio (hours:pounds)...give or take?
  18. dallasmoyer

    First Pork Butt

    Looking for tips and/or recipes as I embark on smoking my first pork butt. We are hosting Father's Day this year and I plan to smoke on Saturday so I can stuff myself senseless on Sunday. Any and all help is appreciated...especially when it comes to keep the meat fresh since it will be...
  19. dallasmoyer

    Akron Smoker

    After several failed attempts to buy a smoker, my wife bought me one for Christmas...a Masterbuilt GS30D 2-door propane smoker. Had some family over today and threw in a 7-pound chicken, no brine and a nice rub (plus butter on the breasts) over some Apple wood. For a first run, it turned out...
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