Pork Butts

[HankB]

Too much smoke! But it settled in about 40 minutes and I could put the meat on.

[1buckie]

This is going to have a good ebding.....i can smell it comin'......


"ebding"................ I meant ending........


Looks like "lunch" from here !!!!

[HankB]

The pork butts will take a while. They've just only hit 100° F. But I put a fatty on with them and it is ready. And good! And I name it "Lunch." 

[HankB]

Two butts on the top rack are off the cooker already! (They will rest for a while before I pull them.) The other two need more time.



This was lunch, BTW.

[1buckie]

Yumster-Rama !!!!!

[Duke]

It all looks great! More on the fatty pleae.

[HankB]

It all looks great! More on the fatty pleae.

Jimmy Dean Sage flavor sausage. I sprinkled some rub on half of it to see if I could tell the difference and I could not. I thawed it out in warm water and put it on the top grate along with two of the butts and took it off to rest when it hit 160°F. I was smoking using Royal Oak briquettes with some hickory, apple and box elder (maple) for smoking wood. Cooker tempo rose from 230° to 260° during the 1:20 the fatty was in the cooker.

Just a little effort beyond the other stuff I was smoking but so good! More detail at http://smpoke-on.blogspot.com/2013/05/four-boston-butts.html

[G]

Mmmm...looks great Hank.

[mike.stavlund]

Thanks for the link to your blog, Hank.  I'm learning a lot there. 

[wolgast]

Awesome pics of some quality eats!