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Fall Fest 2010 Family event

symansaysbbq

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Joined Aug 20, 2010
Take a look at my pork butt process....

Wet rub over night. yellow mustard & Honey



Add the dry rub about an hr before putting on the smoker.



We placed the 4 pork butts on the custom oil tank cooker that my neighbor build out of scraps. He spent $9 to build this.

....lol We built a small fire at the far end and stayed outside all night holding temp between 225 and 275 form 1am until 2pm, long night
. This shot was taken at around an internal temp of 165 before pulling the butts to place in foil and put back on until 190 internal. The sausage was for sausage and peppers



We got so busy after the food came off we never got pics of the pork being pulled, we did get the aftermath in the kitchen 
I wish I had a cleaning team...

 

deannc

Master of the Pit
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Joined Jun 13, 2010
Nice job on the butts with some great looking bark!  We'll forgive you just this once for no money shot!  lol  Great rig for $9!

Have you found the sink yet?
 

symansaysbbq

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Yes I found the sink....lol

I am so pissed I missed the money shot. I do have about 10 lbs in the fridge, I can take a pic of that. I don't think it will look the same.
 

smokebuzz

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Yes I found the sink....lol

I am so pissed I missed the money shot. I do have about 10 lbs in the fridge, I can take a pic of that. I don't think it will look the same.
    Naaaa...I'm good with what you shared, thank you!  
 As an old member used to say SPEW ALERT, that there is funny
, now let me clear the bourbon from my computer..............
   
 

mballi3011

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Well next time you will get the money shot atleast you gavce some Q-view on you smoke. Now that's got to be the best $ 9.00 smoker that I have seen.
 

squirrel

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Very nice! I love the details on the dry rub, that's awesome. Yea, the part I hate the most is the cleanup afterwards. I try so hard to clean as I go but I always end up with a sink just like yours
 I can only imagine what it would look like if I didn't clean as I went. I want one of those industrial kitchens with a big fat drain in the middle of the floor and stainless steel everything. I then could take a hose and just hose down the whole thing. One can dream. Or a maid. I could live with that too.
 

symansaysbbq

Fire Starter
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Joined Aug 20, 2010
I want one of those industrial kitchens with a big fat drain in the middle of the floor and stainless steel everything.
I worked in the restaurant biz for about 8 years, that was the best part of clean with a gardon hose.
Now that's got to be the best $ 9.00 smoker that I have seen.
My neighbor built it out of an old oil tank and other old parts.The $9 was for a new tire. I told him I would give him $18 for it, he can double him money. He passed up my offer
lol
 

Dutch

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Syman-I've a question for you-Did you think to apply some rub to the butts after coated the butts with mustard and honey? Some will do that and then wrap them in plastic wrap and overnight them in the fridge. The next day, they will give the butts another dusting of rub while they wait for the smoker to come up to temps. I do the double rub with any meat I smoke but I no longer use a base coat of mustard.
 

symansaysbbq

Fire Starter
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Joined Aug 20, 2010
Ya I thought about that. Adding the rub the night before and then again later. I normally do that but this time I did not wrap then individually. I left them all in that pan so I decided not to add rub this time.
 

symansaysbbq

Fire Starter
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Joined Aug 20, 2010
This is because I missed the money shot. Before storing in the freezer I got a shot of it pulled. Can you see the smoke? I like to pull some of the bark into the meat. I have seen some people removing the bark before pulling.

 

duffman

Smoking Fanatic
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Joined Jul 15, 2010
Why would you remove the bark before pulling? I love the bits of bark in my pulled pork, but that is my opinion. 
 

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