Smoking Some Butts toady

Discussion in 'Pork' started by marty vw, Dec 4, 2010.

  1. marty vw

    marty vw Fire Starter

    Just smoking a couple Pork Butts today. Dry rubbed them last night with Cookies All Purpose Seasoning. And now they are ready to put in the smoker. Going to do them at 225 until 195 to 200 and pull em. mmmmmmmmm

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  2. marty vw

    marty vw Fire Starter

    Stopped adding smoke and wrapped in foil. Will have picks of finished product.
     
  3. squirrel

    squirrel Master of the Pit OTBS Member

    Yumm. Can't wait to see the finished product!
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looking great so far - what is in the rub?
     
  5. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    I can't wait to see the finished pic's.
     
  6. marty vw

    marty vw Fire Starter

    Ready to start pulling.....6 1/2 hours in the smoker and let rest for 45 minutes Now I am ready to eat.

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  7. marty vw

    marty vw Fire Starter

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  8. squirrel

    squirrel Master of the Pit OTBS Member

    Woohoo! looks awesome! nice smoke ring. I really like those netted bags. Does that make any difference in the finished product? Just curious why you use them. Thanks for sharing!
     
  9. ugaboz

    ugaboz Smoking Fanatic

    looks great
     
  10. marty vw

    marty vw Fire Starter

    Squirrel they came with the nets on them. Don't think it makes much differense. At leats I can't tell any.

    I normaly use Hickory but all I had was Mesquete, might get a better smoke ring not sure.
     
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking pork.  Thanks for the pics.
     

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