02-02-2014, 08:54 PM
Since we are getting all picture-ey in this thread I kept my phone close by to document my pork butt cook.
Rex, PM me for dick pics. Id post some but they would use too much bandwidth.
Picked this 8 pounder up yesterday, still in the cryovac, so much better than what's at giant.
![[Image: e7upebav.jpg]](http://img.tapatalk.com/d/14/02/02/e7upebav.jpg)
I was out of rub so that's next
![[Image: 3u5epa9u.jpg]](http://img.tapatalk.com/d/14/02/02/3u5epa9u.jpg)
![[Image: u6amazun.jpg]](http://img.tapatalk.com/d/14/02/02/u6amazun.jpg)
Unwrapped, trimmed a bit, slathered in oil and ready for rub.
That's a fine looking chunk of swine if I do say so
![[Image: de8a9e5e.jpg]](http://img.tapatalk.com/d/14/02/02/de8a9e5e.jpg)
Rubbed up
![[Image: zaqajy2e.jpg]](http://img.tapatalk.com/d/14/02/02/zaqajy2e.jpg)
Smoker is ready!
![[Image: a7aru7ad.jpg]](http://img.tapatalk.com/d/14/02/02/a7aru7ad.jpg)
In it goes. Smoking it over 100% hickory. 200 degrees overnight then I'll bump it up to 225 in the morning.
That tube in the cooker is for extra smoke. I like my meat to have a real heavy smoke flavor. I pack it full of mesquite, light it with a propane torch, and it adds smoke for about 4 hours.
![[Image: beta2a7y.jpg]](http://img.tapatalk.com/d/14/02/02/beta2a7y.jpg)
15 hours later it hit 203, a fork turns like its in butter and its done.
![[Image: jusarada.jpg]](http://img.tapatalk.com/d/14/02/03/jusarada.jpg)
Pulled and ready for sammiches. Great smoke flavor, i really like the new rub mix too.
![[Image: upehamu8.jpg]](http://img.tapatalk.com/d/14/02/03/upehamu8.jpg)
On a bun, ready for sawse.
![[Image: apy9epuz.jpg]](http://img.tapatalk.com/d/14/02/03/apy9epuz.jpg)
Sauced up with some of my own bbq mustard, vinegar base, and a sprinkle of Stubbs spicy.
and a tall mug of sam smiths hard cider.
![[Image: guhadypy.jpg]](http://img.tapatalk.com/d/14/02/03/guhadypy.jpg)
Editorial content on bbq sauce: bbq started in the south, and southern vinegar base sauces are by far the best. Its sad that in an entire isle of bbq sauce in the grocery store and they are all syrupy sweet honey and brown sugar memphis style sauces. The only real bbq sauce ive found in the grocery store is (sadly) Guy Fieri's carolina style. which, is actually very good.
Sent from my Nexus 5 using Tapatalk
Rex, PM me for dick pics. Id post some but they would use too much bandwidth.
Picked this 8 pounder up yesterday, still in the cryovac, so much better than what's at giant.
I was out of rub so that's next
Unwrapped, trimmed a bit, slathered in oil and ready for rub.
That's a fine looking chunk of swine if I do say so
Rubbed up
Smoker is ready!
In it goes. Smoking it over 100% hickory. 200 degrees overnight then I'll bump it up to 225 in the morning.
That tube in the cooker is for extra smoke. I like my meat to have a real heavy smoke flavor. I pack it full of mesquite, light it with a propane torch, and it adds smoke for about 4 hours.
15 hours later it hit 203, a fork turns like its in butter and its done.
Pulled and ready for sammiches. Great smoke flavor, i really like the new rub mix too.
On a bun, ready for sawse.
Sauced up with some of my own bbq mustard, vinegar base, and a sprinkle of Stubbs spicy.
and a tall mug of sam smiths hard cider.
Editorial content on bbq sauce: bbq started in the south, and southern vinegar base sauces are by far the best. Its sad that in an entire isle of bbq sauce in the grocery store and they are all syrupy sweet honey and brown sugar memphis style sauces. The only real bbq sauce ive found in the grocery store is (sadly) Guy Fieri's carolina style. which, is actually very good.
Sent from my Nexus 5 using Tapatalk