See ya in the late AM

[hoginme]

I live and die by the offset but sometimes I just don’t feel like being up at all hours running a fire so in comes the smokin-it. Tonight I’m putting on a couple butts I’ve had in the deep freezer in preparation for dinner tomorrow, white oak is the wood. When I run butts in the electric I don’t do anything but rinse and dry them then to the electric. I let the heat and smoke do it’s thing, I think people overthink butts, there’s really not much to them and they are easy. I add my rub and finishing sauce when I pull them. These should be ready to come off around noon and rest until 4-5pm Sunday.

I’ll be back with finished pics tomorrow, enjoy your night, I’m off to bed.

 

[DRKsmoking]

I'm in for the run.

David

 

[Dirty Steve]

Do it.

 

[JLeonard]

Waiting on the finished pics!

Jim

 

[SmokinAl]

I’m in too!
Al

 

[hoginme]

Set my probes to alert me at the 200 mark then started to probe areas until I was satisfied with tenderness. The first one pulled at 0930 the second one I pulled at 1100 consistent temp with insta read thermometer was 203, bones were loose and jiggly so they should pull out clean. Foil wrapped into the cooler for 3-4 hours until we eat.
More pics when I pull them and add my finishing sauce and rub.

Pulled
Finishing sauce is ACV and Brown Sugar
Rub is meat church Holy voodoo and Honey Hog
Let rest back in the cooler so all the rub and sauce can do it’s thing.
Pretty good, still like them rubbed and on the offset.
Will add a final plate later
Thanks all for looking.

T

Pulled pork lasagna today