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(https://lh6.googleusercontent.com/-Ri27OMoLNB8/UZZKwtZpquI/AAAAAAAARGo/704DEb2m-2c/s800/DSC_6624-PP.JPG)
(https://lh5.googleusercontent.com/-4R17za5rCGg/UZZKwylH94I/AAAAAAAARGg/OWA3mD20STA/s800/DSC_6627-PP.JPG)
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Too much smoke! But it settled in about 40 minutes and I could put the meat on.
This is going to have a good ebding.....i can smell it comin'...... ;D
"ebding"................ I meant ending........ :-[
Looks like "lunch" from here !!!!
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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." ;D
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.
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This was lunch, BTW.
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Yumster-Rama !!!!!
It all looks great! More on the fatty pleae.
Quote from: Duke on May 17, 2013, 05:32:12 PM
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
Mmmm...looks great Hank.
Thanks for the link to your blog, Hank. I'm learning a lot there.
Awesome pics of some quality eats!