Lip-Smacking Good!

[up in smoke]

Well, I think I finally blooded my smoker last night…I kicked some butt!


Here we are at 1:00 am

 

[up in smoke]

Here I am at 4:30 am, we have attained 160°… time for foil

 

[up in smoke]

Pulled her at 7:00 am…200°, toweled and now ve vill spend some time in ze Kooler! unpacked her at 4:30 in the afternoon…still 150° Notice, she broke in half lifting her out of the foil! Talk about tender!

 

[up in smoke]

Pull 2…Eat 1

 

[up in smoke]

Whipped up a little of TJâ€[emoji]8482[/emoji]s finishing sauce, but already had plenty of juice as you can see, and finally sat down to some bread & butter corn, taters au grautin and some homemade slaw…didnâ€[emoji]8482[/emoji]t even use any sauce!
Iâ€[emoji]8482[/emoji]m like a pig in ? And I gotta say, thanks guys, for all your help! Really!
Here this is for you, You want a nice cold Penn Pilsner to go with that?

 

[vulcan75001]

Up in Smoke

Lookin good...too bad I just finished eating...but there is always room for desert...

Richard

 

[jaynik]

Very nice. I've got one to do next weekend and only hope I do as well as yours looks!

 

[meowey]

Excellent!! Good Looking Stuff.

What, no IC Light? (I lived 75 mile NE of Pittsburgh for 20 years. Then I moved here to the winter capitol of the whole northeast. I miss IC.)

Best regards,

Meowey

 

[joed617]

Hey Up In Smoke, Nice going.. everything looks good.


Joe

 

[smokemack]

Great looking grub!! I've done one butt, and it didn't look like that. I have a good feeling that number 2 will be closer to perfection with a little inspiration from you!! Thanks for sharing...

 

[icemn62]

You know your food must look good when the only comment from this group is about your choice of drink. You make a great looking plate, and I firmly believe that BBQ with out sauce is very fine BBQ. You have the confidence that the meat can be a star on its own.

For me, no slaw, but an extra pickle would be nice. A cold one would be better.

 

[willkat98]

Looks great UiS!

And I like my pickles cold too, Gary

 

[vman]

sweet job!!!! what temp were you smoking at?

 

[up in smoke]

I was smoking about 230°.

 

[cazorp]

Looks great. Is that a Boston Butt Pork Roast?

 

[up in smoke]

Yep, Iâ€[emoji]8482[/emoji]ve heard them called that…to me itâ€[emoji]8482[/emoji]s just a pork butt. They all eat the same :)

 

[shellbellc]

Awesome looking!!! Where's your Iron City? I can send some Yuengling out to ya if ya can't get it out there in Pitt! That pork looks awesome. Where did you find a sauce recipe in here? I've seen a couple, but haven't seen the one you referenced. Did you do a finishing sauce?

 

[up in smoke]

Sorry, never cared for Iron, now my bro-in-law! (another story!)
Actually I was weaned on National Bohemian (Iâ€[emoji]8482[/emoji]m originally from Maryland). However, Iâ€[emoji]8482[/emoji]ve been known to tip a few black & tans! I just really like Penn Pilsner–itâ€[emoji]8482[/emoji]s from one of those macro breweries here on the North Side.


That finishing sauce can be found under:
Smoking Meat (and other things)
Pork
Finishing Sauce (for Pulled Pork) by SoFlaQuer
I found it real tasty-but donâ€[emoji]8482[/emoji]t use the whole batch at once, it could get real vinegary if you used it all!

 

[Dutch]

Carl, you've done an excellent job. Here I am have Brats (Johnsonville's) and 'kraut for supper :(

 

[swalker]

What no baked beans? :D It looks delicious. Thanks for posting...
I am not much of a cole slaw guy...My wife loves it...I have my first ever pork butt roast on still. I put it on at 7am this morning. I hope it looks as half as good as yours. I have also mixed up Dutch's receipe for the Wicked Baked Beans and they are in the smoker.. So in a couple hours, I am going to try and pull the pork and start eating. I have also made a batch of the finishing sauce to try...Keep up the good work and keep posting...It helps us that are still learning the techniques....

Thanks again,
Steve