- Feb 20, 2015
- 19
- 11
I figured yesterday would be a good day to smoke up a butt and watch basketball. I totally spaced out and forgot to take prep pictures so my bad on that.
Started at 9:30 am and fired up my mes 30 to 235 degrees and filled up my amnps with hickory pellets and lit both ends.
Rubbed down the 10 lb butt with a rub of brown sugar, paprika, kosher sale, black pepper, ground mustard, and cayenne.
I also took this time to make a carolina sauce with apple cider vinegar, brown sugar, red pepper flakes, kosher salt, cayenne, and a little texas pete.
Loaded the butt in the smoker at about 10 am and let it roll to an IT of 165, which took until about about 4:30 pm. when i wrapped in foil and took the amnps out which had just completed burning, I am loving this thing!
11:00 pm I reached an IT of 203 and shut the smoker down and let it sit in the unit for about 30 minutes, after that i took it out and let irt sit wrapped on the counter for about an hour.
12:30 am i pulled the butt and then snacked on a few pieces then let it cool and put in the fridge fr supper tonight.
I was trying to make this as close to Smithfields chicken and bbq from back home, ive moved up north some years ago and miss it dearly.
butt fresh out of the smoker...mmmmm
Bone just slid right out
All pulled and ready..i couldnt resist to snag a few bites.
Supper if finally here! bbq sammich with scalloped taters and green beans...mmmmm
Started at 9:30 am and fired up my mes 30 to 235 degrees and filled up my amnps with hickory pellets and lit both ends.
Rubbed down the 10 lb butt with a rub of brown sugar, paprika, kosher sale, black pepper, ground mustard, and cayenne.
I also took this time to make a carolina sauce with apple cider vinegar, brown sugar, red pepper flakes, kosher salt, cayenne, and a little texas pete.
Loaded the butt in the smoker at about 10 am and let it roll to an IT of 165, which took until about about 4:30 pm. when i wrapped in foil and took the amnps out which had just completed burning, I am loving this thing!
11:00 pm I reached an IT of 203 and shut the smoker down and let it sit in the unit for about 30 minutes, after that i took it out and let irt sit wrapped on the counter for about an hour.
12:30 am i pulled the butt and then snacked on a few pieces then let it cool and put in the fridge fr supper tonight.
I was trying to make this as close to Smithfields chicken and bbq from back home, ive moved up north some years ago and miss it dearly.
butt fresh out of the smoker...mmmmm
Bone just slid right out
All pulled and ready..i couldnt resist to snag a few bites.
Supper if finally here! bbq sammich with scalloped taters and green beans...mmmmm
