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!
    [​IMG]
     
  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.

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  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.

    Smoking
     

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