First Pork Butt

Discussion in 'Pork' started by pandemonium, Aug 22, 2009.

  1. pandemonium

    pandemonium Master of the Pit

    going great so far smokin nice and slo, sat in fridge with rub all last night.
    will post more pics later 6.5 pounder
  2. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Well it is a start. Lets see the finals later tonight! LOL. Just a tip if I may. I see ya got your thermo already in the pig. Not a problem just it aint gonna matter much till about 3hrs into the smoke and burns battery life. Just a suggestion. Good Luck.
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Good Start...
  4. pandemonium

    pandemonium Master of the Pit

  5. shawnr5

    shawnr5 Smoke Blower

    Looks good. I'd like to play too, but have to work. Maybe, I can smoke something Tuesday. Too much homework Monday.
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looking good. Looks like you installed a new thermometer? What did you go with?
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I like what I see so far but did you season that grill before you started this smoke? If not no big deal we'll call it a seasoning smoke. Thats cooking a couple of bird with one smoke. What temp are you going to take this thing too?
  8. fire it up

    fire it up Smoking Guru OTBS Member

    What did you rub it up with, anything special?
    Looking forward to the finale, are you planning on going foil or no foil?
  9. pandemonium

    pandemonium Master of the Pit

    just a charbroil one from home depot
  10. pandemonium

    pandemonium Master of the Pit

    i used a rub called meatheads memphis dust from another smoking website
    i will try other ones too. no didnt do the foil
  11. pandemonium

    pandemonium Master of the Pit

    not sure what you mean but yes i have alreay cooked 3 racks of babybacks,2 fatties and a chicken at the same and 1 turkey so yes it is seasoned. i cooked for like 9 hours at 200-250 and by the way it was fantastic just had leftovers and it tasted even better man i love my smoker!!!

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