First Butts On!

[travcoman45]

OK, got a 7 1/2 pounder, was the smallest one I could find, slathered her down with yeller mustard and a healthy shake of Southern Comfort rub. Wrapped and friged overnite.

Fired up the smoker and she's on! Temp is climbin nicely on the smoker, gonna be a long day!

Will post q-view!

Keep your fingers crossed, I'm hungry!



Come to think of it, I beleive I got the fixins for a fatty! Hum, gonna be workin outside on the deck, fatty nourishment to the rescue!

 

[earache_my_eye]

Sounds like a good plan, Tip........fatty for lunch.....smoked butt for dinner!!

Will check back for Q-view.....heh

L8r,
Eric

 

[smokin' joe]

Keep the thin blue rollin' Trav!!!

 

[master_dman]

Gonna be a long fun smokin' day.... right?

I got my beers chillin' right now.. and the chickens are in the brine.

Counting down to noon.

 

[gabriel]

I got a 5# butt on too. Last night I covered it in yellow mustard, which I heard is good, and added some pork seasoning.

It got up to 220 pretty good and amazing it's been hovering just above 200 quite easily. I'm using Royal Oak lumps and haven't gone through a whole lot of charcoal yet after about an hour.

My concern is that I'm using too much wood. I've already gone through like 4 fist size pieces and about 5 chip pieces. I forgot to soak them overnight so I'm soaking them now and putting on the wetter ones.

I'm thinking about putting only like one fist size piece on at a time or maybe a handful of chips but then I'll have to do it like every 15 minutes!

 

[smokeymagoo]

Wow sounds like a Great day in Iwoa....Have fun man

 

[abelman]

Look forward to the Qview

 

[travcoman45]

Just pulled the butt outa the smoker, it's wrapped up in a couple towels sittin in da cooler! When I get her unwrapped I will post some q-view!

 

[smokebuzz]

We're waiting,,,, and hungrey,,,, oh wait, thats my kids

 

[sumosmoke]

Did the camera get lost with all the grubbin' going on???

 

[earache_my_eye]

<drums fingers impatiently>

C'mon...c'mon!!......PICS ALREADY!!.....

 

[travcoman45]

I just finished cutting concrete and it just finished resting in the cooler. Gonna wash my hands and get it pulled, then I'll post the q-view, geez, you guys are gettin as bad as my kids! Patience will be rewarded!

 

[pdigg]

If we can't eat it, we want to at least see it!! Get with the pictures!! :-)

 

[bb53chevpro]

IS IT READY YET????????????

Andy.

 

[travcoman45]

Alright already here they are!

The start of my lunch fatty!


The finished fatty, boy it was good. Used Old Home sausage, 1 italian and 1 regular, motz cheese and onions.

The fatty sliced.

OK, here is the Butt! Happy with the results beins it's my first!

Here we are at the start, coated with mustard and Southern Comfort Rub!

About half way through the smoke!

Out of the smoker, finished up at 200*, wrapped in foil at 165*. Rested in the cooler for an hour.

Here it is pulled. Added some finishing sauce, served on fresh buns with mahagony sauce, fresh coleslaw and quality kettle chips! A true barbque meal served on paper plates! The crew ate like it was there last meal. Still some left to bag up for more sammies!

 

[bb53chevpro]

OH YA buddy. That was well worth the wait. Excellent job.
Andy.

 

[pdigg]

It's a thing of beauty man! Congrats on your first go!

 

[earache_my_eye]

If I hadn't eaten dinner already, I'd be headin' to Mason City....

L8r,
Eric

 

[capt dan]

Nice lookin pork Trav.

 

[smokin' joe]

Mighty fine Trav...Nice Job!!!