- Apr 27, 2008
- 5,433
- 21
7 1/2 # pork butt.
Here is the setting.
This is the view from my patio where I sit every night.
Here is the setup.
The beer for tonight. Usually drink Bud Light, but love this for a treat.
The equipment, MES 2 Taylors and my new remote Smart BBQ from Walmart. Boy, it can't get any easier. Talk about being spoiled.
The butt after 4 hours marinading.
Rubbed with brown sugar, garlic powder and lemon pepper.
In the smoker with full water pan, drip pan with some water, beef base for flavoring, and onions for the liquid gold.
The plan: Using hickory chunks, and s samll piece of Mesquite lump as needed. Take the temp to 165" put in the drip pan covered with foil and lower smoker to 190' and go to bed. In the am, just pull away.
The journey is off and running. Meat started at 40" and after 40 minutes it is now up to 60".
As always wish me luck and thanks for watching. More to come, so stay tuned.
Ron
Here is the setting.
This is the view from my patio where I sit every night.
Here is the setup.
The beer for tonight. Usually drink Bud Light, but love this for a treat.
The equipment, MES 2 Taylors and my new remote Smart BBQ from Walmart. Boy, it can't get any easier. Talk about being spoiled.
The butt after 4 hours marinading.
Rubbed with brown sugar, garlic powder and lemon pepper.
In the smoker with full water pan, drip pan with some water, beef base for flavoring, and onions for the liquid gold.
The plan: Using hickory chunks, and s samll piece of Mesquite lump as needed. Take the temp to 165" put in the drip pan covered with foil and lower smoker to 190' and go to bed. In the am, just pull away.
The journey is off and running. Meat started at 40" and after 40 minutes it is now up to 60".
As always wish me luck and thanks for watching. More to come, so stay tuned.
Ron