Mikhail
Babbling Farker
Nice 8 lb butt, a couple racks of ribs. This is the first time I have gotten up in the dark to start the process. It's fun..feels somehow clandestine.
First pork butt smoke.
- Thread starter Mikhail
- Start date
Mikhail
Babbling Farker
Thanks. It's about 5:39.
Mikhail
Babbling Farker
TBS at 245. A little high but OK.
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
Sounds like you are off to a good start.....
daninnewjersey
Babbling Farker
- Joined
- Jan 1, 2011
- Location
- Southern...
Welcome to the addiction....:mrgreen::mrgreen:
Mikhail
Babbling Farker
Thanks. Having fun with it.
Mikhail
Babbling Farker
Ribs after about 5 hours. Nice bark.
Bigr314
Babbling Farker
- Joined
- Nov 20, 2013
- Location
- Uniontow...
Looking great.
Mikhail
Babbling Farker
Usually don't wrap them in foil, but it looked like they were going to get a little dry if I did not. Two more hours in foil and the 'test ribs' were perfect.
Groundhog66
Babbling Farker
7 hour baby backs, dang...
Glad it all turned out to your liking, many more cooks to come I bet.
Glad it all turned out to your liking, many more cooks to come I bet.
Mikhail
Babbling Farker
Thanks. At 10 hours I think I have hit the stall on my butt.
Groundhog66
Babbling Farker
If you go to the Dr, I think they can give you a cream for that issue. :laugh:
tonyjohnson619
is one Smokin' Farker
- Joined
- Jul 29, 2016
- Location
- ramona ca
Now thats pretty funny and good looking cook you got going
Mikhail
Babbling Farker
Nah. My wife thinks I have my butt stalled too much as it is.
Mikhail
Babbling Farker
Butt...it is still stalled at 12 hours, so in the foil and the oven it goes.
Fun day. Time for a beer. I thank you all for sharing the journey.
Fun day. Time for a beer. I thank you all for sharing the journey.
Mikhail
Babbling Farker
And the ribs as they are about to hit the grill for warming up. Pretty respectable smoke ring. Taste great. I like a fairly heavy smoke.
Mikhail
Babbling Farker
At 14 hours total I took it out of the oven at 205F. Nicely done, but the bark was not as crisp as I would have liked. Oh well. next time I will cook it a little higher to shorten the time, maybe 275-300.
And after a little resting it almost pulled itself apart. The bone slid right out and I was able to decimate it with a fork in about 5 minutes. All in all not bad for a first effort. The smoke flavor is very good.
And after a little resting it almost pulled itself apart. The bone slid right out and I was able to decimate it with a fork in about 5 minutes. All in all not bad for a first effort. The smoke flavor is very good.
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