Classic Pork Butt with a Q-view.....

[ejbreeze]

I am going to smoke a small butt in the morning for pulled pork sandwiches.  I am going to follow the classic recipe that most of you senior smokers use.  

When I unwrapped the meat I found one of those pop -ups stuck into it.  Has anyone ever tried this when smoking.

I rubbed it down with mustard first.   

I then covered it with a rub in hopes of achieving the classic bark.  

In the fridge and we will see ya all in the morning.  I'll start the coffee.

 

[meateater]

Looking good so far, yeah toss that button out. 

 

[hemi]

Yeah, what he said.. The button never really gets tender and it is NASTY.. 

 

[austexrod]

Yeah, what he said.. The button never really gets tender and it is NASTY.. 

LMFAO!!
 

 

[SmokinAl]

Keep it coming!

       

 

[ejbreeze]

Just stuck the probe in her after 4 1/2 on the smoker.  The temp is 151.  Should I hit it with apple juice and the captain every hour or does it really make that much difference?

 

[roller]

Its getting close looks good even with the button..I always probe at the 3 hr. mark just to make sure things are going on schedule...

 

[roller]

The apple juice is your call I put mine in when  I foil it for a couple of hours and let her sleep in a cooler.

 

[SmokinAl]

That big green eye is staring at me.

It looks like a fish head!  

                  

 

[ejbreeze]

This smoking stuff makes a guy hungry so I did up miamirick chicken wings found on this thread.

http://www.smokingmeatforums.com/forum/thread/109124/these-chicken-wings-are-awesome

These make a great snack why your waiting.  Two hours smoke then under the broiler to lightly crisp.