Pork Butts and taters

[cajunsmoker]

Ok, maybe there ain't no taters :D but I do have 18# of pork butts to get smoked tonight so here goes nothing.

Here are the butts 18.37# in a cry o vac bag



Add some of Meowey's famous pork rub





And into the smoker at 225* for a nice long overnight sauna



Follow ups when available :D

 

[tonto1117]

Looking good cajun, let us know how it goes.

Question, when you host your pictures with Imageshack are you getting a forum code link or thumbnail link to get the pics you just posted?

 

[cajunsmoker]

I think it is forum link #1 Tonto. It's the one with the capital letters. I was using hotlink to forum # 1 but the pics were to big.

 

[meowey]

I'm jealous! You are getting to use my "famous"??? pork rub. Sure wish the weather here was a bit more cooperative. It's 10 degrees F and we're supposed to get 6 to 10 inches of snow.

Please post more pics and have a extra helping for me.

Take care, have fun, and do good!

Regards,

Meowey

 

[cajunsmoker]

Wish I could send you some friend. :D Love your rub, I just cut a little bit of the cinamon and allspice and kicked a little more cayenne :roll: , you know I can't leave well enough alone.

 

[ultramag]

Lookin good Rodger. You and your butts have a good sauna night tonite. ;)

 

[cajunsmoker]

Finally after 16 hours we have hit 200* internal.



Pulled them off and covered with foil to rest a little while before I pull it and add my finishing sauce.



I love it when they fall apart when I take them off. 8)

Note to Tonto - checked as I copied and pasted this time. It says thumbnail link to forums #1 It is the second script line down from the top.


Hope everyone has a Super Sunday. :D

 

[cheech]

Very nice. Looks like some goooooood eating

 

[deejaydebi]

Nice cajunsmoker, I need to find me a butt to smoke! They look meatier with less fat than shoulders. DO butts have bones?

 

[ultramag]

The good ones do. ;) Seriously, you can buy them de-boned some places, but for pulled pork most prefer bone in. Myself included. I think it enhances flavor, seems to help it cook, and is a valuable tool to help determine when it is done.

 

[msmith]

Great job cajunsmoker that looks fantastic.