My first cook....

[Jrod77]

I chose a pork butt for my first cook. It turned out good and indeed flavorful. My next cook will be brisket, which is presently marinading.

 

[SmokinEdge]

Welcome to SMF.
That looks fantastic! Nicely done. What kind of cooker are you running?

 

[TNJAKE]

Nice job on the butt......what's the brisket "marinating" in?

 

[jcam222]

Looks good and that bone pulled clean.

 

[DRKsmoking]

looks good, what did you use for a rub or coat

David

 

[pushok2018]

The butt look! Nicely done... Can you add dome details how did you cook it?

 

[Colin1230]

Welcome, Jrod. That butt looks great. All of the ?'s above.

 

[Fueling Around]

Pork butt is a great beginning. Good job!

Be patient with brisket. They can be a challenge

 

[Displaced Texan]

Pork butt is a great beginning. Good job!

Be patient with brisket. They can be a challenge

Even when you have done a lot of them!

Or so I'm told lol.

 

[Jrod77]

Welcome to SMF.
That looks fantastic! Nicely done. What kind of cooker are you running?

I have a Blaz'n Grill Grand Slam. I recently bought it and this was my first cook.

 

[Jrod77]

Nice job on the butt......what's the brisket "marinating" in?

I first rub it with vegetable oil and then massaged it with a combo of one part kosher salt, one part course black pepper and one part garlic powder. I then massaged it some more with my own mix rub recipe. Will leave it in refrigerator for 24 hours.

 

[Jrod77]

looks good, what did you use for a rub or coat

David

Thanks, David. I posted above.

 

[Jrod77]

The butt look! Nicely done... Can you add dome details how did you cook it?

I own a Blaz'n Grill Grand Slam. I started the cook at 9:00 PM and set the cooking temperature at 195 degrees and left it running all night. In the AM I sprinkled apple juice every hour until the inside meat temperature (IMT) reached 167 degrees.
I took it off the smoker sprayed some apple juice, added on top 1/2 cup of brown sugar, 1/2 cup of raw honey (got it at Costco) and a stick of butter cup in pieces - and wrapped it in tin foil and back to the grill until the IMT reached 203 degrees. Remove from grill and let it rest for two hours and feasted...

 

[Jrod77]

Pork butt is a great beginning. Good job!

Be patient with brisket. They can be a challenge

Thanks, I am a newbie at all this.

 

[JLeonard]

Darn good looking butt. Welcome to the forums from Mississippi.

Jim

 

[gmc2003]

Looks like your off to a great start with that butt smoke. Welcome from the BBQ capital of the world VT.

Point for sure
Chris

 

[912smoker]

Congrats on the 1st cook and welcome to SMF from SE Ga !
Be sure to keep us updated on the brisket cook !

 

[SmokinAl]

Looks perfectly done!
Nice job!
Al