Nice Butt

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buda q

Smoke Blower
Original poster
Oct 9, 2013
88
11
Niederwald, Texas
I have a pork butt all prepared to cook tomorrow. I will follow up tomorrow with updates.

The butt


Sweet and smoky rub added


I will be slathering on a creation of regular mustard, stone ground mustard, honey, and a few splashes of tabasco.


The butt is slathered with love.


And wrapped up and in the cooler until tomorrow. It will then be injected with apple juice infused with sweet smoky rub and on the smoker at 250-275 for 8= hours to an internal temp of 195. Can't wait!

 
The rest of the smoke.

4 hours in and time to wrap it. I like the tin pans and tin foil.



Temp is correct, time to pull it for an hour plus rest.




And let's not forget the pot of Texas beans, sweetened slightly with some Vermont maple syrup.


And the finished product. Out of it's rest, and simply pulled with a big fork. And it was YUMM!!!!!

Smoke ring and bark just how we like it.




 
Thanks all for looking. It was lovely. I did this on my old, inefficient smoker that I have learned on; a cheap offset stick burner. I have a new build underway in the reverse flow build forum if you are interested in watching. If I knew how to link it here, I would. But I'm a newbie to the site.

Thanks!!

Keith
 
 
Thanks all for looking. It was lovely. I did this on my old, inefficient smoker that I have learned on; a cheap offset stick burner. I have a new build underway in the reverse flow build forum if you are interested in watching. If I knew how to link it here, I would. But I'm a newbie to the site.

Thanks!!

Keith
If your able to make video of the unit, and have a YouTube Account, you can post your video There, then use the share link of your video to put her so it will show up here.  Very easy to do.
 
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