Easter Dinner

[bertjo44]

Just started a 12.5 boston butt (cut in two), which will be pulled and reheated Sunday for Easter Dinner. Got the pork at Sams Club. Coated it with mustard and rubbed it with a the Barbecue Bible's Basic BBQ Rub (brown sugar, salt, paprika, garlic, black pepper, celery seed and substituted Smitty 6-15 for the Cayenne and added a little cajun spice). Finished results to come.

 

[cowgirl]

Bert, they sure look good so far. Looking forward to your finished pictures.

 

[travcoman45]

Lookin good, keep us posted!

 

[bertjo44]

Thanks. Finally got the temp consistent at about 220 (pork is at 137). This is the warmest day I have smoked on it kept creeping up then I'd adjust and it would go down to 200. Think I'm good for the long haul now.

 

[smokin' joe]

Looks great bert...

Now I am getting hungry.

 

[desertlites]

Looks good Bert! I'm thinking alot of butts this easter.

 

[bertjo44]

Just off the smoker at 188. I sliced a little piece w/ bark to sample before I wrapped in foil. I'll have to stay up a while to pull it but man was it good.

 

[lc in va]

looks good buddy, I will be over after mom's.

 

[geob]

Looks Great! Just the way I like it, Ready to eat.

Smoking