Easter smoking pics

Discussion in 'Pork' started by smokin-jim, Mar 23, 2008.

  1. Hi all and happy Easter. Yesterday the weather here was perfect for smokin. Lucky for me the wife had requested pulled pork for our Easter meal. I am including a couple of pictures of the butts. I also took the opportunity to do a coule of chickens since I had a couple of open racks.

    In the water bowl I have two bottles of wine, a sliced onion and 5 or 6 cloves of garlic.

    I know this is the pork forum so please excuse the chickens.

    Hopefully the pictures turned out well enough for you to see the results.

    Have a great day.
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Smokin-Jim
    Looks great, you really got some good bark going in that last picture !!!
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    yup looking real good-pulled some pork myself-but gumbo on the minu today.
     
  4. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    wow looks good!
     
  5. capt dan

    capt dan Master of the Pit OTBS Member

    Jim, looks good. You can make butts better by going here:

    http://www.smokingmeatforums.com/for...?t=8111&page=8

    This method will serve you well. Once you master it, you can vary the rubbs or techniques to suit your tastes.

    Butts are cheap, and very forgiving, but when small details are incorporated into the smoke, you will have a platter full of pure bliss.

    You follow meowy's sticky to the tee, and you will be thankin him!
     
  6. I really appreciate all of your comments. They did turn out pretty tasty. I just went and read Moewy's instructions. Awesome. I was already doing about 2/3 of the steps. I can't wait to try them with the spray and the foil and towel rest in the cooler. I am not shy about experimenting with recipes and techniques. Dang, now I gotta get more meat.

    By the way, these were smoked with a mixture of Alder, Apple and a little bit of Hickory. They got to an internal temp of 200 and rested for 45 inutes before pulling.

    The rub and sauces were home made of course. I made up a vinegar based BBQ sauce and a Sweet Carolina Honey sauce.

    Thanks again and it's great to be here on SMF.
     
  7. lc in va

    lc in va Meat Mopper

    looks like it was a good meal, I am sure you enjoyed it.[​IMG][​IMG]
     
  8. bertjo44

    bertjo44 Smoking Fanatic

    Now that looks like a meal. [​IMG]
     

Share This Page