Easter smoking pics

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokin-jim

Meat Mopper
Original poster
Mar 23, 2008
226
11
Portland Oregon
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.
07cc0c74_vbattach17483.jpg

6bcf7c3b_vbattach17484.jpg

5ab56aef_vbattach17485.jpg

b0463ff0_vbattach17486.jpg
 
yup looking real good-pulled some pork myself-but gumbo on the minu today.
 
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!
 
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.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky