2 butts and a new technique

[smokerpaul]

You brine your butts?

i pretty much brine everything i can get up to 10% increase in weight when i brine  and i foil butts at 145-150 (pre stall) as i think i retain more moisture in the finished product

 

[smokinhusker]

Looks pretty good! 

 

[nfluencial]

Thank you!

 

[m.m.]

Looks fantastic; I'd say the smoker is good to go.

 

[bear55]

Looks great!

 

[nfluencial]

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• nfluencial
• Jun 22, 2013

one for the uncle tonight.

 

[nfluencial]

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• nfluencial
• Jun 22, 2013

this one I went super sweet on the rub because the last batch was great but needed more sugar to bring out the peach wood flavor.

 

[chubbabubba]

Smoking my first butt tonight, started at 8:22 and going on 4 hours in. Looking pretty good so far, I just hope it turns out as well as yours did. Looks great man. Love all that bark you have going on.

 

[nfluencial]

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• nfluencial
• Jun 22, 2013

sweet heat rub.

 

[nfluencial]

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• nfluencial
• Jun 22, 2013

 

[nfluencial]

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• nfluencial
• Jun 22, 2013

sooooo close! Bark tastes just sweet enough really bringing out the best of the wood.

 

[nfluencial]

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• nfluencial
• Jun 22, 2013

 

[nfluencial]

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• nfluencial
• Jun 22, 2013

 

[nfluencial]

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• nfluencial
• Jun 22, 2013

 

[coffeecreek]

Man, that looks great!!! Got me wanting some PP

 

[smokerpaul]

nice !!!!

 

[nfluencial]

Thanks y'all! Usually 10lbs of meat lasts me a week. This new recipe lasted me through 1500 on Sunday. I was sad to see it go...