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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-10-2011, 06:33 PM | #1 |
Full Fledged Farker
Join Date: 07-03-11
Location: Clinton, IA
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First Pork Butt.....PRON
Well I (and the rest of my family) were VERY impressed with this first pork butt smoke on the UDS. 9 1/2#
First a nice layer of mustard. Next some Chris Lilly's rub (Just the first one I found in a search) Wrapped it up at 9PM to sit in fridge overnight. UDS fired up at 5:45 AM. Pork butt put on at 6:20 AM. Can't forget my helper. Pulled off at 1:15 PM. I was expecting this to take longer. But "It's done when it's done" Let rest in cooler until 5:30 PM. Pulled very easy. I had a hard time keeping everyone's fingers out of it while pulling. Final presentation. I got lots of grief from everyone for the sloppy presentation. I really didn't care. I couldn't take it no longer. I WANTED TO EAT THE GOODNESS!! This is the first time having slaw (Sweet, Tangy, Crunchy Slaw) on my pulled pork sammi. I do have to say it was AWESOME. I think the wife is liking the smoking also. She is already buying my stuff for our newly found hobby. Thanks for looking. |
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07-10-2011, 06:35 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Awesome, bro, congrats!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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07-10-2011, 06:39 PM | #3 |
On the road to being a farker
Join Date: 07-01-11
Location: San Jose, California
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Sure looks gooooooooood to me!!!!!!
I want to try a pork putt so bad....but I don't know where I would find them in or around San Jose, CA. and my son can't eat pork (it tears up his stomach), and so it would just be my wife and I eating it for about three weeks!! SteveT
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Charbroil "Silver", Early Weber 22.5" "one touch" Platinum, with one table |
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07-10-2011, 06:42 PM | #4 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
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Nice work, great pics.
Did the Lab get anything for helping? My Lab is just happy eating firewood. |
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07-10-2011, 06:51 PM | #5 |
Full Fledged Farker
Join Date: 07-03-11
Location: Clinton, IA
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Thanks guys. I do have a nice advantage of getting any kind of meat I would ever need. I own a meat locker/slaughter house. Think I'm going to try doing some fattys next weekend. Just got to figured what ingredients I want to use.
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07-10-2011, 06:55 PM | #6 |
Full Fledged Farker
Join Date: 07-03-11
Location: Clinton, IA
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El Lobo, yes the Lab got a treat. She was going crazy smelling it all day as I was.
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[SIZE="3"]Backwoods Competitor[/SIZE] [SIZE=3]22.5" Weber Smokey Mountain[/SIZE] [SIZE=3]22.5" Weber One Touch[/SIZE] [SIZE=3]Weber Performer ([B]Black[/B])[/SIZE] [SIZE=3]UDS[/SIZE] [SIZE="3"]Stoker WiFi Edition[/SIZE] [SIZE=3]DigiQ DX ([COLOR=red][B]Red[/B][/COLOR][COLOR=black])[/COLOR][/SIZE] [SIZE=3][COLOR=darkorange][COLOR=black]Super Fast[/COLOR] [B]Orange[/B] [COLOR=black]Thermapen[/COLOR][/COLOR][/SIZE] |
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07-10-2011, 06:56 PM | #7 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Well BBQ4FUN, Looks like you nailed it. I'd be all over that plate.. Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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07-10-2011, 07:05 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That looks fantastic!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-10-2011, 07:11 PM | #9 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Congratulations on the First Butt!!!
Looks Fantastic!!!! |
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07-10-2011, 07:23 PM | #10 |
Got Wood.
Join Date: 06-01-11
Location: Chicago, IL
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Ha! I love the pic of the dog looking at you as if to say, "You better share. For real."
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07-10-2011, 07:30 PM | #11 |
is one Smokin' Farker
Join Date: 03-19-10
Location: Cornpatch USA
Name/Nickname : Fitz
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Nice job Derek , glad things are working correctly, and welcome to the Brethren.....
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07-10-2011, 07:30 PM | #12 |
is One Chatty Farker
Join Date: 01-02-10
Location: Massapequa, NY
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Congrats and welcome to the club!
Great job.
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Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired. |
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07-10-2011, 08:16 PM | #13 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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The butt looks great, but what really got my attention is the fact that you have easy access to any type of meat that you desire. That is just sick.
I'd love to be able to walk into the workplace and pick up some rump caps, whole beef shoulders, and dino bones on the cheap. Maybe some choice angus tri tips too!
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-10-2011, 08:28 PM | #14 |
Got Wood.
Join Date: 05-15-09
Location: Linden, MI
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Love the coleslaw topper, I'm getting hungry for a second dinner!
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Still Smokin' with a WSM 18.5, old modified ECB (my 1st smoker!), and 3 charcoal Weber grills |
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07-10-2011, 09:13 PM | #15 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Congrats Derek - great looking cook.
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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