Going to do first pork butt

[jtshoe]

rubbed and put in fridge over night. Waiting for tomorrow night to put on gmg dc. Can't wait so excited... Until tomorrow

20170504_183903.jpg

• jtshoe
• May 4, 2017

 

[noboundaries]

And we're off!  Looking forward to the results. 

 

[jtshoe]

Me too. I'll post pics. Thanks

 

[SmokinAl]

Good start!

Al

 

[sauced]

Yes....off to a good start!!

 

[natej]

Im in.. Love me some pork butt:drool

 

[jtshoe]

IMAG0116.jpg

• jtshoe
• May 5, 2017

thanks all. Been pouring here since last night but I'm getting my awning weights ready, and butt going on smoker at 11 tonight.. Will have updates. Jim

 

[jtshoe]

all rubbed up out of fridge. Ready to go on smoker in half hour

 

[johnnyb99]

I always love the end results when i cook pork shoulders. Im sure it will turn out delicious for you. I honestly believe the finishing sauce i learned about on this forum makes a difference. Its a sticky on the pork section. You should check it out.

 

[shyzabrau]

I always love the end results when i cook pork shoulders. Im sure it will turn out delicious for you. I honestly believe the finishing sauce i learned about on this forum makes a difference. Its a sticky on the pork section. You should check it out.

What does the finishing sauce add? My pulled pork is always moist enough that sauce isn't needed. Are you adding moisture or flavor?

 

[johnnyb99]

What does the finishing sauce add? My pulled pork is always moist enough that sauce isn't needed. Are you adding moisture or flavor?

I really like the flavor the vinegar adds to the pork. I cant figure out how to attach the link to the thread but you will find more info about it there. Its posted by@SoFlaQuer

 

[shyzabrau]

I really like the flavor the vinegar adds to the pork. I cant figure out how to attach the link to the thread but you will find more info about it there. Its posted by@SoFlaQuer

Ah, you're a vinegar guy. Here in SW Virginia, we have plenty of fans of the NC-style BBQ, but I'm not one. I only moved here in 92, so I still haven't adapted to the local ways...

 

[jtshoe]

it's 630 am in the stall wrapped in foil. Almost there.. I made a finishing sauce I saw on YouTube. NC vinegar sauce..

20170506_063527.jpg

• jtshoe
• May 6, 2017

 

[hardcookin]

Looking good Thumbs Up

 

[sportgd]

Well done so far!

 

[tropics]

I,m in

Richie

 

[jtshoe]

butt probably be done in another hour or so.. Lots of time till other half comes home from work, I might just throw a rack of baby backs I got from store this morning.. :grilling_smilie:

 

[jtshoe]

OK my butt stalled on me at 198. So I wrapped up in foil and wrapped with towel... Now I want to cook more so I'm doing a slab of baby backs. And there's only three people eating and one is 13. Will send pics on update. Jim

14940840611501396632750.jpg

• jtshoe
• May 6, 2017

 

[natej]

What temp are you smoking at? That butt is lookin beautiful!!

 

[jtshoe]

smoked at 225. From 11pm to 11 am. 9 pound butt