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Started By
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re: What meat are y’all smoking today?
Posted on 3/22/20 at 11:58 am to teambooyah
Posted on 3/22/20 at 11:58 am to teambooyah
9 lb butt going on the egg at 7p
Should be ready for lunch tomorrow
Should be ready for lunch tomorrow
1
Posted on 3/22/20 at 1:54 pm to List Eater
I usually just trim that fat cap off, but you have me intrigued with burnt ends. Noted and will need to try.
Posted on 3/22/20 at 2:25 pm to teambooyah
Have a chicken air drying in the frig.
Gonna fire up the kettle and do a rotisserie chicken later. Made scalloped potatoes earlier.
Working in the garden staying hydrated with ice cold Miller High Life.
Gonna fire up the kettle and do a rotisserie chicken later. Made scalloped potatoes earlier.
Working in the garden staying hydrated with ice cold Miller High Life.
Posted on 3/22/20 at 3:30 pm to BugAC
Everyone must have hit that pork butt sale like I did. 
77 cents a pound. I loaded up
77 cents a pound. I loaded up
This post was edited on 3/22/20 at 3:31 pm
Posted on 3/22/20 at 3:31 pm to ellishughtiger
quote:
9 lb butt going on the egg at 7p
Should be ready for lunch tomorrow
Seems like a long time for a 9 lb butt
Posted on 3/22/20 at 3:46 pm to CP3LSU25
12 hr smoke and 3 hrs in the ice chest. I’ll prob put it on around 9 or 10p
Posted on 3/22/20 at 4:08 pm to ellishughtiger
3/4 of the way through
Posted on 3/22/20 at 4:15 pm to CP3LSU25
quote:
Seems like a long time for a 9 lb butt
Mine is almost done @ 6.5 hours. Let's take a look under the hood.
Posted on 3/22/20 at 4:35 pm to List Eater
Looks good
6.5 hrs for a 9lb? Temp?
6.5 hrs for a 9lb? Temp?
Posted on 3/22/20 at 4:46 pm to ellishughtiger
325° hot n fast.
It's a dang pork butt man.
It's a dang pork butt man.
Posted on 3/22/20 at 4:47 pm to List Eater
Nice. Well I might do a hot and fast one now so I don’t have to smoke it over night.
Yours looks great.
I’ve smoked a handful since I got my egg and always do the 1.5hr 225-250
Yours looks great.
I’ve smoked a handful since I got my egg and always do the 1.5hr 225-250
This post was edited on 3/22/20 at 4:49 pm
Posted on 3/22/20 at 4:55 pm to ellishughtiger
quote:
Yours looks great.
Don’t encourage him.
Posted on 3/22/20 at 10:02 pm to t00f
Has anyone tried the Snow's style pork steaks? Got a meat saw on my Amazon wish list for when my Santa Maria grill is done.
Posted on 3/22/20 at 10:04 pm to teambooyah
Beef tenderloin. Was awesome
Posted on 3/23/20 at 1:19 am to List Eater
Looks great IWEI for sure
What's in your rub please, looking at the burnt end pic got me to ask
What's in your rub please, looking at the burnt end pic got me to ask
Posted on 3/23/20 at 5:48 am to teambooyah
Did Poor Man Burnt Ends yesterday.
4lb Chuck roast seasoned with
Smoked on my WSM 22.5 at 275 degrees. One hour in...
Two and a half hours
5 hours. Desired tenderness reached...
Sauced, back on for 30-40 minutes then done...
They were delicious but can't touch the real thing. From a smoke a couple months ago...
4lb Chuck roast seasoned with
Smoked on my WSM 22.5 at 275 degrees. One hour in...
Two and a half hours
5 hours. Desired tenderness reached...
Sauced, back on for 30-40 minutes then done...
They were delicious but can't touch the real thing. From a smoke a couple months ago...
Posted on 3/23/20 at 11:14 am to BooDreaux
quote:
Looks great IWEI for sure
What's in your rub please, looking at the burnt end pic got me to ask
I'm a heavy S+P guy and then one or two different Bolner/Fiesta brands I enjoy. I like their smoky swine seasoning and either a pork or rib rub. I'd say I go in this order: Salt, rub, pepper and pat with hand.
Posted on 3/23/20 at 12:59 pm to teambooyah
turned an 8 lb boston butt into pulled pork yesterday. My family of 4 could live for a week off of that.
Posted on 3/26/20 at 9:47 pm to List Eater
New to smoking. I bought a Boston butt and want to do it hot and fast, too, but it’s only 5 lbs. Should I just cut down the cooking time or adjust the temp? Thanks in advance. I’ll hang up and listen.
Posted on 3/27/20 at 6:38 am to Pickle6579
I have a 6 pound bone in pork butt I'm going to try to smoke tomorrow or Sunday, depending on which day has better weather. First time smoking anything. Just bought a Weber MasterTouch kettle for this. Plan to rub it down with a Stubbs seasoning I found after a light dusting of SPG and try to smoke it around 250-275.
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