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  1. #1
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default I Love A Pretty Butt

    This last weekend I had some time to cook again so I decided to cook up a couple of pork butts for pulled pork. My plan was to cook some to eat and some to freeze up for later when I don't have time for cooking and I'm jonesin for some pork.

    I didn't get a lot of pics but I got a few so I'll share with ya and hope it's good enough for ya'll

    Here's the piggie butts already in the smoker. I rubbed em down with Bad Byron's Butt Rub this time


    Then fast forward approx 9 hrs later to a finished butt pic


    Then here's the other with a little hunk ripped loose .. you know for quality assurance


    Then I decided two styles were called for so I left some with just the rub and the other with a hodge podge of sauce that was left over to get it used up.

    Dry but definitely not "dry"


    Wet .. because I just have that effect


    No plated pics with any sides or nuthin ... I slacked.

    Up next will hopefully be some beautiful bovine ribeye in the days ahead.

    Thanks for lookin and have a great day!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Mmmmmmmmm
    Jim

  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Porktastic cook, Indeed to get a little butt too
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  4. #4
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Then here's the other with a little hunk ripped loose .. you know for quality assurance

    Nice try Joe. The Quality Assurance Dept. never received the sample. Not to mention from the pic the sample would have been WAY too small for the extensive battery of tests required to ascertain that standards were met.

    I regret to inform you that the entire roast(s) must be quarantined and sent to the Inspector General Mr. Thomas H Shoots for complete analysis.

    Thank you for your cooperation in this matter.

    PS. Send the slaw too.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  5. #5
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Just can't beat smoked butt

    Great lookin' pork there Joe!!!

    I could go for a nice pulled pork sammich Memphis style fer sure.

    Maybe with "something cool to drink".
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  6. #6
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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