First butts

[JLeonard]

Ok diving in the deep end on cooking butts. 30 lbs worth in the smoker. One is rubbed down in Heath Riles sweet bbq rub, one in Notorious PIG rub, and the picnic is done in Corky’s butt rub. A couple of cherry chunks for smoke. I filled the water pan with sand and over the last couple of cooks it has helped with temp stabilization. I have a second pan with water above the original water pan. Fingers crossed that this turns out well.

 

[JLeonard]

Got the @Inkbirdbbq monitoring the meat and also have a two probe thermopro watching the chamber temps.

 

[smokerjim]

Looks like your off to a good start

 

[JLeonard]

Looks like your off to a good start

Thanks Jim. Just hoping I’ve learned a little bit from you guys on here.
Jim

 

[Kevin DeShazo]

Looks like a great start to me

 

[jcam222]

Looking good! You have some pulling to do later.

 

[TNJAKE]

I'm sure you'll nail it. I smoked a butt yesterday

 

[gmc2003]

Sitting back in the lazy boy waiting.

Chris

 

[SmokinAl]

Looks good so far, are you feeding an army?
That’s gonna make a mess of PP!
Don’t forget the finishing sauce!
GOOD LUCK!
Al

 

[JLeonard]

@SmokinAl cooking for the folks in my nursing department. 20 of us. Also got some bologna and turkey breast that’s gonna go on later. And planning to follow @Bearcarver on his finishing liquid gold.

 

[Bearcarver]

Looks like a Great Start, Jim!!!
Be back later for more Pics.
Like.

Bear

 

[Steve H]

You're off to a great start!

 

[JLeonard]

Alrighty 8hours on and they are wrapped and temps turned up. Now just gotta wait til the end. Dang! Forgot the bark pics.

 

[chopsaw]

Gonna be good !

 

[JLeonard]

12 hrs and probe tender like butter. letting them rest then to see what they look like.

 

[JLeonard]

Oh my! These things turned out pretty good. Lesson learned....use a deep roaster when you pan them.. The dang juices are hot running down your leg!

and look at that finishing sauce to be.

 

[TNJAKE]

Told ya you'd nail it

 

[JLeonard]

Told ya you'd nail it

Thanks Jake. Lots of reading on here from you guys that have been doing it a lot longer than me.
Jim

 

[smokin peachey]

Looks great

 

[Bearcarver]

Looks Dang Good, Jim!!
Great Pics too!!
All that's needed is to separate the fat from that juice. Nothing else needed.
Nice Job, Buddy!!
Like.

Bear