Great----Sounds like a Plan!!
Got called into work last Tuesday so gonna prep this tonight and start my smoke in the am
Sounds Great, Brian!!
Started it on the smoke at 0605 this am. Just put it in pan and foiled and back on to finish. So far times have been pretty consistent with yours Bear.
Thanks for the Heads up, Brian----I'm there!
Just posted a new thread on my smoke. Thanks again Bear!!
Thank You Echo!!!
Hey Bear,
First...thank you for your service.
Second...Is it alright to copy your recipe & instructions for my "Smoke File"?
This instructional is awesome. I'm going to get a bb from our butcher tomorrow!
Third... Wow on that smoker...what kind is it? Love the glass front!
Thank you,
Echo
Thank You Stan!!
You go Bear , nice
But I'm still do them w/no foil .Just me...
I tend to agree...if I were to plan a butt for a specific time, to eat right away...I would prefer having a nice bark (but this rarely happens cause I have not mastered the timing on pork butt yet. So I typically smoke to reheat later in the week, and found that once you reheat you loose the nice bark anyhow...so in that case I foil. :)
Thank You Stan!!
Nothing wrong with not foiling a Butt----I like my Ribs foiled in the 2nd step, but with me whether to foil a Butt or not is a toss-up. I like it both ways. Don't have to worry about a Butt drying out.
Bear
That's Great !!!Used your process for my first attempt at this using a 9 3/4 boneless boston butt (called everywhere but thats was all available here)i didnt tie it up either only bc i didnt have any string. didnt rub it with mustard. Just rubbed heavy rub and injected w/apple juice and rub. But its weird bc it reached 195 in only 10 hrs should of taken closer to 15, no? Anyways came out perfect letting it sit for those 3 hrs really came thru. Made the mistake of not taking pictures bc i was overcome doing the whole process, sux u right in haha. Just wanted to say appreciated ur input. Def will take pics next time
You got it !!10hrs, 15hrs, 20hrs... you never know. I've solved more aspects of the female riddle than the smoke duration riddle.
Yup---I like between 200* and 205*-----Somewhere in that neighborhood.So as long as internal temp is around 200 im good?
LOL----Get a 7 pounder like mine, or larger.
looks awesome,,,cant wait to try it,,,not sure i'll share it with wife and kids,,,lol
That's Great Deb!!
Hi Bear! Thank you so much for all of your step by step instructions!!! I just purchased a masterbuilt 30 last week. Curing is done and I have a rack of ribs and a butt in the fridge ready to go first thing in the morning. I had no clue where to start until I found your instructions. You make it all sound so easy! I can't wait to see how it all turns out.
I'll be sure to post results and pics tomorrow!!!!
Thanks again! Deb.