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Pork Butts and taters

cajunsmoker

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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

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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

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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

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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

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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

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

cajunsmoker

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Joined May 21, 2006
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

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Very nice. Looks like some goooooood eating
 

deejaydebi

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

ultramag

SMF Events Planning Committee
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Joined Apr 17, 2006
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

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Joined Nov 22, 2006
Great job cajunsmoker that looks fantastic.
 

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