Smoking My Butt While At Work

[zippy12]

mustard base with blue hogs rub

On the Lang at 240f - 260f for 7.5 hrs
Rested in cooler for 2 hrs
Rule #1 bone should pull clean!

Rule #2 save the pork jelly - straind and into the fridge to de-fat

Dog Knows its good!

Money Shot

 

[sawhorseray]

Nice piece of work Zip, gorgeous pooch, Like! RAY

 

[chef jimmyj]

Looks good. Nicely shredded not over cooked mush. Cute dog, lots of personality...JJ

 

[zippy12]

sawhorseray - Thanks Ray!

chef jimmyj - Thanks... Dog did not get much so he gave me the paw!

 

[JLeonard]

Good looking butt!
Jim

 

[baby kong]

mustard base with blue hogs rub
View attachment 497870

On the Lang at 240f - 260f for 7.5 hrs
Rested in cooler for 2 hrs
Rule #1 bone should pull clean!
View attachment 497871

Rule #2 save the pork jelly - straind and into the fridge to de-fat
View attachment 497872

Dog Knows its good!
View attachment 497878
Money Shot
View attachment 497877

my lil' ol' guy taught yours one night, on the sneak lmao

 

[zippy12]

put that back into the meat BAM!

 

[Kevin DeShazo]

Nice butt cook Zip

 

[Central PA Cowboy]

Nice zip!

 

[zippy12]

Kevin DeShazo - Thanks Kev

Central PA Cowboy - Thanks Cowboy

 

[smokin peachey]

Awesome day on the job! Big like!

 

[zippy12]

smokin peachey - Thanks man you Rock!

 

[flatbroke]

Nice job

 

[jcam222]

Looks great. I am 100% on board with putting that liquid gold back in the meat. I usually smoke a pan of broth under them to have extra.

 

[DanMcG]

Looks great Zipp! I like to save all that jelly too. Try using some in your next batch of pork sausage,

 

[zippy12]

jcam222 - thanks

DanMcG - nice tip Dan Thanks