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

  • 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.

stfron

Smoke Blower
Original poster
SMF Premier Member
May 7, 2007
132
10
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-
65fbd460_vbattach18277.jpg
 
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.
 
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.
 
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!
 
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!!!!
 
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!
 
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!)
 
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
 
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!
7579dfe2_vbattach18349.jpg
 
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?????
 
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)
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky