My biggest smoke yet

[phathead69]

Got 3 butts avg 7lb after trimming seasoned up 7am and fire warming up the smoker. These are for daughter sorority fun Friday night.

3 hours in

Later today I'll be adding a ham and stalk of bolenga for us at work tomorrow. Fried bologna for breakfast and ham for lunch. Figure I'll add them around when I wrap the butts.

 

[SmokinVOLfan]

Hell yeah butts looking good! Look forward to seeing the end results with the ham and bologna too!

 

[chilerelleno]

You're off to a good start I meant to finish will be great, I'll be watching.
Ya know the ol'saying,
"A full smoker is a happy smoker."

 

[phathead69]

Bout 5 hours in temp 150ish. Smoker been 230 as fire burns down then up to 250ish with fresh preheated split. Could hold a little tighter by damper adjustments but working on a 27x30 shop build at same time. Never really seen any better results with a tighter temp tolerance hold when I kept adjusted.

 

[Smokin' in AZ]

Lookin' good!

Watching....

John

 

[jcam222]

I’m for the ride. All looks good so far. I really gotta give smoked bologna a go soon.

 

[phathead69]

Bout hour ago panned the but and tight foil lid.
.
Little mustard and rubs. Same rub as butts on the ham with cpl pinches added brown sugar. Bologna has little of butt rub but lot more cajun and jerk.

 

[phathead69]

Lookin' good!

Watching....

John

Thnks

I’m for the ride. All looks good so far. I really gotta give smoked bologna a go soon.

Its dang good. I'll admit I prefer what is called cracker bologna for my self. Smaller diameter so more smoke flavor per bite. Guys at work like the bigger chub. Fried with fried egg and piece of cheese.

 

[SmokinVOLfan]

Where did you buy your meat at?

 

[crazymoon]

PH69, looking good, your daughter and her friends are lucky !

 

[phathead69]

Where did you buy your meat at?

Ingles for the ham and bologna. Food city for the butts

PH69, looking good, your daughter and her friends are lucky !

Bet she would argue that. LOL.

 

[phathead69]

Just checked the butts. Right at the 200 mark. Pulling from the bone and still just a little firm in the middle so chk again lookin for 205. Ham and bologna moving along. Notice the fat dripping on the the ham.

Got the remaining poles anchored down. Ready to start plumbing up and tying them together.

 

[hardcookin]

Looks great...Thanks for sharing!

 

[phathead69]

Butts pulled and then pulled ,clean bone, probably some of the easiest pork I ever shredded.
.

 

[phathead69]

Finally finished. PP vac sealed and resting in fridge.

Drippings with grease skimmed and little or rub mixed in in sandwich bag.

Bologna all done

Ham ready to go.

Thanks for looki

 

[chilerelleno]

Slammin cook, Like!

 

[phathead69]

Thank u sir

 

[Smokin' in AZ]

Really nice cook phathead69...LIKE!

I also vac seal my pulled pork and freeze.

John