Doing the butt, awwww, sexy sexy..

[pinkmeat]

Sorry, I always sing that song in my head when I smoke a butt, not really.

Doing a 7.5lb butt today. Rubbed with spicy brown mustard and Stubb's rub, and a little Dave's Rib Rub in the cracks.



I tried the cross cut method which I have seen a couple people do. Maybe a little more smoker penetration this way? We'll see...more to come.

 

[richtee]

More for the rub flavoing to get to the meat thru the cap. nice~!

 

[pinkmeat]

Well, I'm playing catch up sine this thing went on at 8:30am this morning, but here's the updates:

Short stall in the 5 hour range:





Then we finally hit the mark a little later!






Now here's a few minutes ago: (This is the view right before I wrapped in foil and put back on the vertical)

 

[krusher]

looks real good, hope you have a good rest of the day

 

[pineywoods]

Looks great I'll be waiting for the big finish

 

[walking dude]

looking good dude.......looking good............

 

[meat-man]

looking good brother

 

[ezmoney]

Looking Great!

 

[sumosmoke]

Nice looking score on the fat cap. Hope to see more pics!

 

[pinkmeat]

Well, I took the pictures when I was supposed to, but couldn't make it upstairs to post until awhile later. I am now awakening from my pork coma...

I pulled this thing from the smoker (foiled) at 210F, and let it sit for 1.5hrs. I didn't even have to "pull" it. The meat had completely rejected the bone before I could pull IT out. Here are the pics, IMO the best I've done so far!

 

[pinkmeat]

Pics:

Bone exiting the meat





Fingertip tender:




Where's the bread?

 

[richtee]

Purty :{) That's some pink meat!

 

[pinkmeat]

I used mainly apple, and a little cherry on this one. I smoked it for probably a good 3.5 hours. Still not as smoky as I envisioned though....not bad, but maybe I just prefer something a little heavier. Everyone else loved it :)

 

[capt dan]

Very nice job there pink.

 

[smokin365]

nice work

 

[xrocket21]

cliffs on wrapping it in fopil for a n00b?

smoke it like you want, then wrap in foil and cook 50% more out of the smoker??

 

[cowgirl]

Mmmm...looks perfect Pink!

 

[grothe]

Way ya go Pink

 

[wutang]

See this thread for basic pulled pork instruction. Cook til internal temp of 165 then wrap in foil and continue to cook til 200-205. Let rest for at least and hour then pull.
http://www.smokingmeatforums.com/for...ead.php?t=8111

 

[pinkmeat]

I have tried 200, 205, and 210. I like 210 the best so far...