I like pig butts

[WICheezHead]

Knocked the dust off the ol WSM with a chicken thigh smoke. Butts up today. Dry brined. Rubbed. Overnight in the fridge. More rub just because before hitting the rack.

1/2 cherry 1/2 pecan chunks for smoke.

 

[chilerelleno]

Welcome to SMF.
I'll be watching for the finish.

 

[flatbroke]

Nice start

 

[SmokinAl]

Looks good so far!
Al

 

[WICheezHead]

Thanks gentlemen. Have goose sausages thawing out. Will use it to stuff some hatch peppers for modified ABTs. Throw those on around 2 or 3 pm

 

[kruizer]

It all sounds good to me. Welcome to SMF from Minnesota.

 

[JLeonard]

Welcome from Mississippi!
Jim

 

[WICheezHead]

5 hours in. Some color. Hatch peppers loaded.

Stuffed with a mix of browned and crumbled snow goose sausage, cream cheese and some Weber seasoning blend.1lb each sausage and cream cheese.

 

[WICheezHead]

Foiled in pans at 165 IT. WSM started losing heat a couple hours after that. Ended bringing them in and into the oven at 275. Finally done at 945. Like butter when probed. Total cook time 11:45.

Contender number 1.

 

[WICheezHead]

Contender 2.

With chef JimmyJ’s finishing sauce to round out both batches. All portioned out and vacuum sealed. Bags are chilling in a bath with 30 lbs of ice.

 

[gmc2003]

That's some mighty fine looking PP you got. Well done

Point for sure
Chris

 

[yankee2bbq]

YEAP! Great job!

 

[Winterrider]

Nice looking PP, love the bark

 

[chilerelleno]

Turned out pretty good.

 

[HalfSmoked]

Nice job some great sammies coming now. Also welcome to SMF.

Warren