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FRED'S BIG BUTT

smokeitifugotit

Meat Mopper
150
14
Joined Mar 27, 2013
Found this ole 9 pounder just callin' my name the other day. At a 1.79 lb, seemed fair enough to me. In any event, we've been longing for some pork like mom used to make; just roasted with salt and pepper. We're pretty much "rubbed" out. We can still throw some sauce on half of it and pull it for later.
Here it is, as she came from the store and then lathered with some EVOO, salt and pepper and ready for smoke. Using apple and maple combo. This is gonna take some time.
Cheers, Fred

http://www.smokingmeatforums.com/content/type/61/id/259822/width/200/height/400[/IMG[IMG]http://www.smokingmeatforums.com/content/type/61/id/259823/width/200/height/400[/IMG
[B]It's absolutely dead calm here today, so I have this little helper to make sure I keep some air flow through the MES30.[/B]
Cause I'm goin' back to bed. :-)
[GALLERY="media, 259826"][/GALLERY]

Here she is after 9 hours in the smoke. Foil next to the finish.
[GALLERY="media, 259960"][/GALLERY]
 
Last edited:

mike65

Meat Mopper
244
12
Joined May 26, 2013
Looks like it's going to be good Fred.  Are you going to smoke for 16 hours?
 

sarnott

Meat Mopper
251
14
Joined May 28, 2012
Looks great! Wish I were there. 13 hours for a 9 pounder isn't bad at all and I'll have to try that apple/maple mix. The bark looks great!
 

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