Todays butt

Discussion in 'Pork' started by smokebuzz, Apr 5, 2008.

  1. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Lost some pics some how, but this is what i could get.

    Pork butt was 7.5#, and was done in 8 1/2 hrs, smoker ran at 250 all morning, go figure. Pig sticks was a good little snack.
    Got the foiled at 185*, run it up to 205* and pulled and rested about 3 hours, still very good.I took this plate over to the neighbor folks, they are good critics and i got the nod, they liked.
  2. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Lookin' good, buzz!! Can't argue with the neighborhood critics...unless ya have neighbors like trav.......LOL

    I'm gettin ready to burn some t-bones and boneless chops myself!

  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty tastey vittles! Looks good, just pulled mine 7 1/2 lbs took 9 hours 23 minutes. Settin in da cooler now for an hour.
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Props to your smoke, Smokebuzz! Those neighbors of yours will be sniffing out that smoke the next time some meat is on the smoker! Better be sure to always have an extra plate from now on [​IMG]
  5. husker-q

    husker-q Smoke Blower

    crazy how different they are - I started my 7.5 lber at 0745 and moved to oven foiled at 160 and it is at about 192 right now (6:00 pm) - should be out of there in an hour or so then to the cooler to settle down some!

    Dont think I'll have it until tomorrow though -
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I got great neighbors, usually they drop off meat on friday nite with a 12 pack( you are smoken tomorrow), and we have alot of little block partys each year. they tell me how it is, i always appreciate it, even if it makes me cry.
  7. desertlites

    desertlites Master of the Pit OTBS Member

    looking good buzz-gotta love pigcicles
  8. mcp9

    mcp9 Meat Mopper

    i cant believe its ready already. still cooking mine. i had a lot of time with the temp between 180-200 tho. i plan on leaving mine on for a full 12 hrs. one question. what will wrappin it and putting it in a cooler accomplish?
  9. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    AFTER, it has reached the done temp 195-205*, resting in a cooler will let it reabsorb juices and hold it at that sweet spot where the meat breaks down,becomes tender,and moist. i didn't think it really help till i had to do it, no i do it all the time. resting in a warm oven will work also. the foil just keeps every body together so juices don't get away
  10. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Nice job Buzz. bet it was tasty.
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah and i was just talking bout it on the phone bout a hour ago..........different meats..........diff. times........its amazing

    nice but buzz...........would give out points........but guess i used up my quota for 24 hours
  12. Fine looking butt Buzz...Well done!!! [​IMG]

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