Easter Dinner

Discussion in 'Pork' started by bertjo44, Mar 21, 2008.

  1. bertjo44

    bertjo44 Smoking Fanatic

    Just started a 12.5 boston butt (cut in two), which will be pulled and reheated Sunday for Easter Dinner. Got the pork at Sams Club. Coated it with mustard and rubbed it with a the Barbecue Bible's Basic BBQ Rub (brown sugar, salt, paprika, garlic, black pepper, celery seed and substituted Smitty 6-15 for the Cayenne and added a little cajun spice). Finished results to come.
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Bert, they sure look good so far. Looking forward to your finished pictures.[​IMG]
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Lookin good, keep us posted!
  4. bertjo44

    bertjo44 Smoking Fanatic

    Thanks. Finally got the temp consistent at about 220 (pork is at 137). This is the warmest day I have smoked on it kept creeping up then I'd adjust and it would go down to 200. Think I'm good for the long haul now.
  5. Looks great bert...[​IMG] Now I am getting hungry.


  6. desertlites

    desertlites Master of the Pit OTBS Member

    Looks good Bert! I'm thinking alot of butts this easter.
  7. bertjo44

    bertjo44 Smoking Fanatic

    Just off the smoker at 188. I sliced a little piece w/ bark to sample before I wrapped in foil. I'll have to stay up a while to pull it but man was it good.
  8. lc in va

    lc in va Meat Mopper

    looks good buddy, I will be over after mom's.
  9. geob

    geob Meat Mopper SMF Premier Member

    Looks Great! Just the way I like it, Ready to eat.


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