Saturday morning pork butt

[tassmoker]

Good morning all, well this morning I found my self out of bed around 4am to get a little butt on the smoker it was coated with mustard and rubbed last night then left in the fridge. It's only small around 4lbs so at a guess I would say it should be done by 1ish but I'm in no rush and will wait for that magic 205 degrees haha it's being smoked over Hickey at around 235-245. I have a venison backstrap to go on a little later in the day also as they only need about an hour or so. I will keep you all upto date as the day goes on.

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• tassmoker
• Apr 14, 2017

 

[GaryHibbert]

I'm in on this one.

Gary

 

[tassmoker]

Finally got to 205 after nine hours it has now been resting for around an hour and will be pulled in another hour stay turned!

 

[tassmoker]

Well the results are in and I was very happy with the pork butt and venison backstrap they both came out great. Any questions just ask away :) just about to come off the smoker

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• tassmoker
• Apr 15, 2017

after being rested

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• tassmoker
• Apr 15, 2017

and the end results

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• tassmoker
• Apr 15, 2017

 

[SmokinAl]

They both look delicious!

Nice job!

Al

 

[tassmoker]

Thanks Al they were so good and still enough for sandwiches tomorrow

 

[crazymoon]

TS, looks like a great dinner !

 

[joeg]

Mmmm they look great !