Saturday and the SMOKE is on!

[schlotz]

Going to be a great day and what better way to start the morning's coffee than with the smell of smoke. Butt marinated in salt, molasses & water for 14 hrs. Patted dry, cap trimmed up and then ample rub applied. Runnin at 245º with hickory and a tube of mesquite. Tasty times are going to happen!

 

[sawhorseray]

Looking good @schlotz! I've had a butt on since two this morning, a wonderful day for smoking here in AZ! RAY

 

[Blues1]

You are so right! Not much better than coffee and the smell of smoke to start your day. I bet this afternoon will give it a run for your money though!

 

[schlotz]

Especially with accoutrements

 

[schlotz]

Looking good @schlotz! I've had a butt on since two this morning, a wonderful day for smoking here in AZ! RAY

I admire your dedication!

 

[JCAP]

Looks like it'll be a good Saturday for a few folks in this thread. Coffee with smoke...breakfast of champions!

 

[sawhorseray]

Lookin' pretty good here, almost time for a dip in the pool!

 

[WV_Crusader]

Looks great! Got mine going on the GMG and drinking Bison Union Coffee to the smell of LumberJack is a beautiful thing!

 

[JoeeyRobert]

Going to be a great day and what better way to start the morning's coffee than with the smell of smoke. Butt marinated in salt, molasses & water for 14 hrs. Patted dry, cap trimmed up and then ample rub applied. Runnin at 245º with hickory and a tube of mesquite. Tasty times are going to happen!

View attachment 443344

The food looks so tasty, I m drooling over here you know :D :D

 

[SmokedChucker]

So, I must not have gotten the message. I will be starting mine in the morning lol

 

[schlotz]

Well, meat must have been colder than I thought. After 6 hrs @ 245º the IT is only 149ª. Since timing is now more of a concern, pulled, dbl wrapped and into the oven at 325º. That will teach it! Resistance is futile, it will get done and be absorbed.

 

[schlotz]

Back on time, 3:15 pm and the IT is 203º. Pulled and resting nicely in a cooler with towels.

 

[sawhorseray]

I'm 10.5 hours in including the 2 hours it smoked in my Pro 100 at 180º. I hit the stall and powered thru it raising the smoker temp up in the 300º range, at a IT of 182º right now. Saving the renderings to dump into the pull, this is gonna be good! I don't like the way these oak splits from Cabelas burn as much as the hickory. No wrapping for me.

 

[schlotz]

Yeah, I don't like to wrap but when the need arises you do what you must. Nice thing about butts, they really don't care that much. Method I follow has proven itself time and time again regardless if wrapped & into the oven for faster finishing or unwrapped and on the smoker till done.

 

[sawhorseray]

That's why I started at 2am, it's a 12:45 now. Maybe eat around 5

 

[WV_Crusader]

I’m at 191F now, coming out of the stall nicely and can’t wait till it reaches 205 to pull it and place in cooler wrapped for the big reveal. My neighbor even texted me he hates me to no end cause he has smell nothing but the BBQ smoke and can’t come over like they used to before this Covid-19 BS! LOL

 

[schlotz]

Timing worked out fine. It reached 203º at 3:15pm. Then was rested for 2 hours. Played local 'doordash neighbor' and provided some meals (including mac & cheese) to the couple across the street and to a widower two doors down. Then the wife & I sat down to enjoy.