It's 5:30 am-do you know where your butt is?

Discussion in 'Pork' started by stfron, May 25, 2008.

  1. stfron

    stfron Smoke Blower SMF Premier Member

    Mine just went into the smoker- For a nice evening cookout. This is my first try at pulled pork, and I'm using the sticky on the subject. I rubbed it with a Mango Habanera rub I acquired in the sauce trade- YUMM! ENJOY YOUR DAY EVERYONE-

    Please remember to thank a Veteran today-
    [​IMG]
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Yum... I like the sound of that sauce! Keep us posted.
     
  3. stfron

    stfron Smoke Blower SMF Premier Member

    Right now I'm fighting with the temperature- also the amount of smoke. I replaced the GOSM wood tray with a cake pan- now I think I'm regretting it, as the amount of smoke being produced is more than I care for.
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Pre-burn the chunks! And remember if you smell smoke yer smoking. Don't need to SEE it!
     
  5. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    I was supposed to be up at that time too. Never made it. Couldn't get my sorry rear out of bed.

    Looking foward to the results.
    Andy.
     
  6. goose

    goose Fire Starter

    Hahahah!!! I love this place. It shows i'm not the only nut that woke up at 4:30 am to get the smoker going.

    My butt is in the smoker along with a brisket!! Wooohooo!
     
  7. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Likewise.... Got up at 4:20 am, fired her up. (Actually I set everything up the night before, so I could fire & go!)

    Couldn't make up my mind today, so going with a pork shoulder & a brisket.

    Should be lotsa leftovers!!!!
     
  8. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Sounds like an awesome butt is in the works, StfRon. Hope to see some more pics soon, and I echo Rich on that sauce ... sounds tasty!
     
  9. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Was in bed asleep![​IMG]
     
  10. stfron

    stfron Smoke Blower SMF Premier Member

    Allright- 9 hours, it's wrapped and at 184 deg- A little concerned, I wanted it to rest a few hours, and I'm planning to feed at 5- Hopefully it'll be done by 4, and I can rest at least an hour. I sampled a bit when I wrapped it (The crust stuck to the rack :(, it tastes awesome!)
     
  11. mr porky

    mr porky Meat Mopper SMF Premier Member

    Sounds good so far. I had pretty much the same issue with my first. I let it rest an hour before pulling and it turned out fine. Letting it rest longer wrapped in a towel in a cooler I've read would be better, but when ya gotta eat, well a man's gotta eat!

    Keep us posted
     
  12. stfron

    stfron Smoke Blower SMF Premier Member

    Well, final results are in, it finally hit 200 around 4pm- it rested and came out very nicely- here's a pic before I pulled- didn't get to get Q view afterwards- it disappeared to quick!
    [​IMG]
     
  13. Same here ... put mine on at 6am, was done at 5pm. Had the camera setting there, ready to go. Shredded it, and it was gone before I snapped any pix. There was only 1/2 of a fatty left!!!!! I have to train myself to remember to take a picture before feeding time!!!!!!!!!!!
    Is there a support group for this?????
     
  14. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Very Nice job!
     
  15. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Yea, the support group should be to help cope with our wife's snide comments about 'taking pics of meat for your internet smoking geeks' --- I just keep reminding her that the SMF has saved me $$ and time creating edible food that gets better each time out. (she agrees)
     

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