Butts

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bassman

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I hadn't smoked anything in awhile and had these in the freezer just begging to get warmed up. Doing four of them at a time takes a long while to get done, but they're coming along. It's been about 14 1/2 hours since I put them in. Got one out and rested for an hour, two in the cooler and one still in the smoker (foiled). I did two with Hunky rub and two with Jeff's recipe rub. The one I already pulled is one of the Hunky butts and turned out very good. I already know what the other ones taste like and it appears to be a toss up.
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Rubbed and ready.

One butt pulled and partly devoured already.


Thanks for checking out my butt.
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pit 4 brains

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My lord! What kind of an army are you feeding?? That's a load of pork for sure! Looks real good tough.. Great job
 

bassman

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My lord! What kind of an army are you feeding?? That's a load of pork for sure! Looks real good tough.. Great job
Actually, it's just my wife and I.  I like to keep the freezer stocked so we can have smoked goodies anytime.  I think next time, I'll only do two as I'd forgotten how long it takes when you load the smoker.
 

pit 4 brains

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My lord! What kind of an army are you feeding?? That's a load of pork for sure! Looks real good tough.. Great job
Actually, it's just my wife and I.  I like to keep the freezer stocked so we can have smoked goodies anytime.  I think next time, I'll only do two as I'd forgotten how long it takes when you load the smoker.
This is a good post to show just how long it can take. There's a few new threads out there about people wondering how long to leave a butt or a brisket in. It's hard to convince some people that we aren't boiling eggs here.. Good job again
 
 

scarbelly

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Great looking smoke Keith - have not seen any of your bread posts for a while though.  I bet some of your sourdough rolls and some of that pork would be awesome. Can ya send me a plate? 
 

bassman

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Thanks for the reminder Gary.  I think I need to make a batch of sourdough rolls tomorrow.  I'd better get them started.  Yeah, I'll ship you a plate.
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Pit4Brains, I still have one butt in the smoker (foiled).  It's at 188° right now.  That's 16 1/2 hours so far.  The remaining two are in the cooler wrapped in towels and soaking up the juice.
 

mballi3011

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Now thats alot of butts for the 2 of you. I always try and keep some inthe freezer too. You never know when some folks will stop in and you need to throw something good on a plate for them to. Now what is that rub that you used there??? I think that I have seen it on here before.
 

bassman

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Thanks for all the replies, folks.  Mark, I used Richtee's Mad Hunky for two of them and Jeff's on the other two.  Both good stuff.
 

les3176

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Nice looking pp,I wish i could keep some in the freezer.darn family comes over all the time and raids my fridge and freezer looking for goodies!!! But i love em so i let them take whatever they want!!
 

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