2 Butts on the Smokin'-It#3

Discussion in 'Pork' started by dert, Aug 29, 2015.

  1. dert

    dert Master of the Pit



    In at 10:00 PM...

    Coated in SPOG, with paprika, and tony chanceries Cajan spice.
     
    Last edited: Aug 29, 2015
  2. Looks good! What smoker you using?
     
  3. dert

    dert Master of the Pit

    SI#3
     
  4. dert

    dert Master of the Pit

    Here they are at 12 hours in:





    152? Other spots were 165ish, moved up to the top and added a chicken.
     
    Last edited: Aug 30, 2015
  5. dert

    dert Master of the Pit

    Chicken in at 1:30...big boy 2-pack from Costco, 5.5# each.

     
  6. dert

    dert Master of the Pit

    I'll cover the pork and let the chicken cook...at 1:50 pm.
     
  7. dert

    dert Master of the Pit









     
  8. ibbones

    ibbones Meat Mopper

    OK, I am a sad person but in post #7 with all that good looking food, I see a NICE looking tomato.  My garden is over and the store bought ones do not look like yours.  BTW, the butts look fantastic.
     
  9. dert

    dert Master of the Pit

    These are some of the first of ours in Mn...(from seed).
     
  10. b-one

    b-one Smoking Guru OTBS Member

    Nice looking feast!
     
  11. Great lookin Pork Butts!!!!

    Pulled Pork makes the best sammies!

    How long did U smoke the chicken - and what was the temp?

    Jim
     
  12. dert

    dert Master of the Pit

    250, 2.5 hours till it was 165, then finished in the gasser- indirect heat, glazed with famous Dave's rich and sassy...

    Good eats!
     
  13. nozzleman

    nozzleman Smoking Fanatic

    Looks great, just found out I was responsible for dinner tonight. Care to email me some.
     

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