Pork Butt and a Fatty on Sunday

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
Jul 17, 2005
Woodstock, Ontario, Canada
Got my offset fired up on Sunday to do a 5 lb. boneless butt and one of the fatties, I picked up while vacationing in the states (JDs not available in Canada) ... also put some ABTs to give me strength ...

Now, I gotta say ... I have judged a few competitions and none were better than what I pulled Sunday night ....... Hot Dang!!!!

Had some heat control issues ( still trying to get a working baffle ) and the butt took about 10 hrs.
Foiled @ 168º and because I use propane in my offset, I just turned it off when it read 196º and left it sitting in the smoker for another hour or hour and a half? ( Not sure had another beer with my neighbor ) didn't towel or put in cooler to rest .... when I came back the therm was 'up' 1º to 197º , which made me grin

I apologize for not having any pix ... left the camera at home! DOH!!!!
Paul, Sounds like a Great day @ the pit to me..How about those fatties pretty good stuff there too!!! Did you roll anything into them or go straight to the smoker...ABT's for dessert (OH YEA)!!!
Sounds like you had some good eats there "Big Brother"!

Normally I'd be really jealous but,the pig roast at work makes up for it.
Especially when I'm one of the two cutting it up! Yum Yum!
Just put them straight in ... lots of seasoning in them. Can't wait to make my own, using bulk garlic sausage with cheese and onions rolled into it.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads