leftaslide
Knows what WELOCME spells.
first of all, thanks to everyone for their advice. it really helped.
as i stated in my original thread, i thought i had one butt at 13 lbs. this was not so. upon opening the plastic, i discovered it was two, just cut in half. so that helped a lot. rubbed them down friday night, got them on the smoker this morning at 9:30. i think i started out a little high in temp. i was having some major variences between my grate thermometer and the factory thermometer on the top of my smoker. i think i had it around 300 or so, maybe 325. the internal temp rose quickly. (i was using straight hickory wood, no charcoal) anyway, around 100 degrees internal, it slowed a bit, and i decided to lower the temp. i cooked it at around 250 for the remainder of time, took it off at 6:15 at 185 degrees, foiled, and threw it in the cooler wrapped in towels for about 45 min.
guys, this butt was AWESOME! sweet smoke ring, great smokey flavor, and the family loved it. my brother even took a gallon ziplock bag home full of the pork and my homemade sauce. that's a compliment in itself. i couldn't be happier with how it turned out. had a great birthday party, and (to toot my own horn a little), some great BBQ. thanks again for all of your help, brethren, just wanted to share the good news!:lol:
:-D
food pron:
rubbed and ready:
early in the smoke, with my wireless charmglow thermometer:
the little guy at work:
before the tear:
after the tear:
as i stated in my original thread, i thought i had one butt at 13 lbs. this was not so. upon opening the plastic, i discovered it was two, just cut in half. so that helped a lot. rubbed them down friday night, got them on the smoker this morning at 9:30. i think i started out a little high in temp. i was having some major variences between my grate thermometer and the factory thermometer on the top of my smoker. i think i had it around 300 or so, maybe 325. the internal temp rose quickly. (i was using straight hickory wood, no charcoal) anyway, around 100 degrees internal, it slowed a bit, and i decided to lower the temp. i cooked it at around 250 for the remainder of time, took it off at 6:15 at 185 degrees, foiled, and threw it in the cooler wrapped in towels for about 45 min.
guys, this butt was AWESOME! sweet smoke ring, great smokey flavor, and the family loved it. my brother even took a gallon ziplock bag home full of the pork and my homemade sauce. that's a compliment in itself. i couldn't be happier with how it turned out. had a great birthday party, and (to toot my own horn a little), some great BBQ. thanks again for all of your help, brethren, just wanted to share the good news!:lol:
:-D food pron:
rubbed and ready:
early in the smoke, with my wireless charmglow thermometer:
the little guy at work:
before the tear:
after the tear:
