Live! Smoking Butts - Saturday 2/24

Discussion in 'Pork' started by smokeeater, Feb 24, 2007.

  1. Here I go! [​IMG] Got two bone-in pork butts in the smoker since about 8:20am (EST). Windy (17mph, today's forecast 20-30) and cold (21°F going up to 36°) this morning. I'm using TulsaJeff's pulled pork recipe found on his website, along with Florida Jeff's finishing sauce (Thank you both).

    Trimmed the meat last night. Started with 12lbs combined weight. I don't have a scale, but I'm guessing I have two 5# butts. I followed advice on trimming that I found at this website. I learned some things after the first one - don't trim too much, cause it'll almost come apart! My fish filleting skills are coming in handy, but i was practically seperating each section of the butt. The small piece of meat in the front of the picture is evidence of that.

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  2. gypc

    gypc Meat Mopper OTBS Member

    That;s what I'm talkin about!!!!! Keep those pics coming:)
     
  3. You sure are making me hungry.
     
  4. I am in the "Around the Smoker" chatroom if anyone wants to join me...
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Kind of gives that rap song about "Big Butts" a whole new meaning doesn't.
     
  6. Almost three hours into my smoke. Meat is 118°. Just put the Wicked Beans in. Looking good!
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  7. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Looks great so far smokeEater, gotta whip yourself up some cornbread now!! [​IMG]
     
  8. Just took the small piece out and sliced it up. Nice smoke ring and flavor!
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  9. Man…you are gonna be in for a treat soon![​IMG]
     
  10. Looks great Smoke Eater that web sight is very helpful tanks for the tip
     
  11. looking good .. making me want to go shovel out my smoker
     
  12. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    SmokeEater...
    Looks great...but if you keep pulling off samples...[​IMG] ...you won't have anything left to go with the beans....[​IMG]
     
  13. I just turned my butts and moved the temp probe: 6-7°F higher temp than my original therm placement. I've read that you should take temps in several different spots and average them. Does anyone do this? I only have the one meat probe and no other thermometer...
     
  14. I think I put the probe too close to the bone. Moved the probe and temp went back in line with previous temps. I think I am in the stall right now. Here's the latest pic:
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  15. short one

    short one Smoking Fanatic OTBS Member

    Good looking meat. hope its as gook as it looks. Steve
     
  16. Oops! Maybe I should pick up some duck sauce for my roast pork sandwiches! [​IMG]
     
  17. My patience is wearing thin! My butts are stalled in the low 150s for a couple hours now! MOVE!!! [​IMG]
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  18. Don’t give in! Be Strong! You will be rewarded! Ooops, gotta go my ribs are done! Seeya! Remember if it’s tender you’ll remember!
     
  19. Been rising for over an hour now. Up to 175°. Yee haa! [​IMG]
     
  20. deejaydebi

    deejaydebi Smoking Guru

    Looks really great SmokeEater! Nice play by play too!
     

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