A naked Butt Q view

[jted]

Hi, It's been awhile since I posted a Butt view. In fact it's been awhile since I smoked one. Here it is.

I picked this one on sale earlier this week. 

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• jted
• Oct 24, 2015

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• jted
• Oct 24, 2015

Dressed up and ready to go.

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• jted
• Oct 24, 2015

Todd's Oak

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• jted
• Oct 24, 2015

Getting ready for a long nap

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• jted
• Oct 24, 2015

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• jted
• Oct 24, 2015

At about 17 hours

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• jted
• Oct 24, 2015

Wrap time

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• jted
• Oct 24, 2015

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• jted
• Oct 24, 2015

 3 hour rest at 100 degrees in the smoker. That is what I programed the PID for but the body heat keep it higher for a long time.

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• jted
• Oct 24, 2015

A nice clean bone. I removed the butt at a IT of 197, The carry over will take it to about 203.

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• jted
• Oct 24, 2015

Lots of nice hard Bark. I finished this off with Chef JJ's finishing sauce.  That stuff is so good I could drink it.

I hope you enjoyed the view I enjoyed the meat.      Jted

 

[brickguy221]

 

[jted]

 

Hi,  Just do a forum search for it.  There are several finishing sauces listed but I like his. I must admit I changed it a little. I use Red pepper flakes and Apple juice since that is normal in the south.  Enjoy.  Jted

 

[bauchjw]

Great looking smoke! I like JJs finishing sauce too? Are those beans under the butt?

 

[floridasteve]

:points:
for such a beautiful job of pulling. Mine never look that good.

 

[jted]

for such a beautiful job of pulling. Mine never look that good.

Thanks Steve.   Jted

 

[jted]

Great looking smoke! I like JJs finishing sauce too? Are those beans under the butt?

Sadly no Beans. But be rest assured I will have some pulled pork to add to the next batch of beans.  Jted

 

[daricksta]

 
Hi, It's been awhile since I posted a Butt view. In fact it's been awhile since I smoked one. Here it is.

I picked this one on sale earlier this week. 

DSCN3191.JPG

• jted
• Oct 24, 2015

DSCN3193.JPG

• jted
• Oct 24, 2015

Dressed up and ready to go.

DSCN3197.JPG

• jted
• Oct 24, 2015

Todd's Oak

DSCN3198.JPG

• jted
• Oct 24, 2015

Getting ready for a long nap

DSCN3203.JPG

• jted
• Oct 24, 2015

DSCN3204.JPG

• jted
• Oct 24, 2015

At about 17 hours

DSCN3206.JPG

• jted
• Oct 24, 2015

Wrap time

DSCN3207.JPG

• jted
• Oct 24, 2015

DSCN3209.JPG

• jted
• Oct 24, 2015

 3 hour rest at 100 degrees in the smoker. That is what I programed the PID for but the body heat keep it higher for a long time.

DSCN3210.JPG

• jted
• Oct 24, 2015

A nice clean bone. I removed the butt at a IT of 197, The carry over will take it to about 203.

DSCN3212.JPG

• jted
• Oct 24, 2015

Lots of nice hard Bark. I finished this off with Chef JJ's finishing sauce.  That stuff is so good I could drink it.

I hope you enjoyed the view I enjoyed the meat.      Jted

Outstanding as always, Jted.