7.5LB. Pork Butt

Discussion in 'Pork' started by rip, Nov 25, 2007.

  1. rip

    rip Smoking Fanatic

    I rubbed down with mustard and then Tony Chachere's creole seasoning, seasalt, and pepper. Let it set over night and at 8:00 am satuday it went on the smoker.

    I sprayed with apple juice and Captain morgan spiced rum after 2 hours and then every 45 min. I wraped in foil after 10 hours and 2hours later it was done.

    Oh yeah I also made a fattie because I was on the site while I was smoking and well you know one thing leads to another. JD and cheddar.

    Today I made some more of Dutch's beans

    And while that was cooking I read about his chocolate fudge pecan pie and well

    So needless to say I'm stuffed.

    Thanks to everyone for all ya'lls help and info. I need a nap.
  2. glued2it

    glued2it Master of the Pit

    looks like yo been busy! Looks Great!
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Needless to say, I'm drooling and I just ate!

    Well done!

    Take care, have fun, and do good!


  4. I Could Easily Eat Everything On That Table By Myself... Want Me To Prove It? I Gotta Truck And Lots Of Time.
  5. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Very nice, RIP
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    NICE rip.......but 12 HOURS?? what was your cooking temps?

    i like that verticle......what is it.......i like the grates with the edge on em

  7. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Very well done. You are making me go thru pork butt withdrawl here.
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    DUTCH has a FUDGE PECAN PIE recipe?


    i do have to say tho......the pie looks like abit of spin art.......eheheheh......but boy does THAT look good

  9. deejaydebi

    deejaydebi Smoking Guru

  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    nevermind ........i found dutch's recipe

    going to do it next weekend

  11. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    wow .i'd be 400 lbs if i ate like that every wknd. looks good[​IMG]
  12. mighty fine looking grub there Rip. keep on cooking
  13. gramason

    gramason Smoking Fanatic OTBS Member

    looks like a busy day , nice lookin smoke.
  14. rip

    rip Smoking Fanatic

    The temps. were 225 to 230 the butt stalled at 171 for almost 2 hours. The smoker is a BBQ Grillware Gas, I like it.
  15. walking dude

    walking dude Smoking Guru SMF Premier Member

    ouch........two hour stall on a butt.............had em on briskets that long.....even longer.......but a butt.......ouch.........makes planning supper a adventure, specially if you invite guests.........

    still ..........good job........and LOVE that pie

  16. RIP........Dude, the color on that butt is amazing. I love Tony C's creole seasoning. I think I'll rub my next one with just that. I've mixed it in other rubs but have never used it alone. Awesome looking Sunday dinner man. [​IMG]

  17. hhookk

    hhookk Smoking Fanatic SMF Premier Member

    Your menu looks amazing. I'm sure it tasted just as good. Great job.[​IMG]
  18. capt dan

    capt dan Master of the Pit OTBS Member

    nice RIP, real nice! Chances are if you are planning a dinner on a butt smoke time, you will more than likely be disapointed. I like it much better the next day, but you know we all have to taste it during the "PULL".[​IMG]
  19. dr. ken

    dr. ken Newbie

    Hey! That looks great! I just fininshed pulling my 3rd butt and 2-10lb briskets and am ready to read some good posts from you all. I have not tried to Cap'n Morgan yet....what does that do for it? I do the mustard and my own rub.....does the rum change it alot? Keep on Smokin!!!
  20. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    That's a nice looking spread, RIP! Way to go!! [​IMG]

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