USMC
is one Smokin' Farker
- Joined
- Jun 30, 2013
- Location
- Benndale, MS
6 lb. butt
Butt rubbed with yellow mustard and Rufus Teague rub and injected with apple juice.
Rolling along at 275. This was my first time not smoking at 225. My WSM liked 275 a lot better. Held temps almost flawlessly the entire cook!
Just a little bacon weaving action. There is something therapeutic about the bacon weaving process.
Ya'll probably already knew where I was going next with the bacon weave......
A few ABT's
I wrapped the butt at 160 since I am smoking at a higher temp than I normally do. I was happy with the bark at that point anyway. If you look carefully, you can see two racks of baby backs on the bottom grate. Accidentally left them out of most of the pron.
Hey, look who's here! Some moinks showed up towards the end of the meat party! Plenty of room after taking the butt off after it hit 190. They were only on the smoker for a little while, then transferred them to the kettle to crisp up the bacon a little and caramelize some BBQ sauce on them.
It always pains me a little to make that first cut.
Everything turned out as I had hoped, and the family got full and finished off the few leftovers the next day. I declare this one, a SUCCESS!
Thanks for looking Ya'll!
Butt rubbed with yellow mustard and Rufus Teague rub and injected with apple juice.
Rolling along at 275. This was my first time not smoking at 225. My WSM liked 275 a lot better. Held temps almost flawlessly the entire cook!
Just a little bacon weaving action. There is something therapeutic about the bacon weaving process.
Ya'll probably already knew where I was going next with the bacon weave......
A few ABT's
I wrapped the butt at 160 since I am smoking at a higher temp than I normally do. I was happy with the bark at that point anyway. If you look carefully, you can see two racks of baby backs on the bottom grate. Accidentally left them out of most of the pron.
Hey, look who's here! Some moinks showed up towards the end of the meat party! Plenty of room after taking the butt off after it hit 190. They were only on the smoker for a little while, then transferred them to the kettle to crisp up the bacon a little and caramelize some BBQ sauce on them.
It always pains me a little to make that first cut.
Everything turned out as I had hoped, and the family got full and finished off the few leftovers the next day. I declare this one, a SUCCESS!
Thanks for looking Ya'll!
