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Thread: some butts

  1. #1
    Join Date
    Mar 2008
    Posts
    25

    Default some butts

    right before it got really cold out and hard to keep temp up in the offset i did a three of butts with some hickory and oak.


    i think this one was mustard and famous daves rib rub,


    this one was famous daves rib rub with no mustard

    and the last one was just S&P.

    they all got a couple sprays of apple juice now and then to.

    i pulled and vac packed most of it for use through out the winter, just got the last bag out today so i can whip up some sandwiches later




    .

  2. #2
    Join Date
    Mar 2008
    Location
    Rockwell City, Iowa
    Posts
    91

    Default

    MMMMMMMMM Like Butta
    Johnny Ringo: Isn't anyone here man enough to play for blood?
    Doc Holliday: I'm your huckleberry.

    Doc Holliday: You're no daisy! You're no daisy at all. Poor soul, you were just too high strung.

    http://gunrunnersqincrew.blogspot.com/

  3. #3
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Big bowl of porcine goodness! Beautiful!
    Rob - TX Sandman
    Plank Owner, TQJ

  4. #4
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    Looks good. How did the oak work with the pork? I've only used it with beef, which I very much like use of oak.

  5. #5
    Join Date
    Mar 2008
    Posts
    25

    Default

    to tell you the truth, i didn't even notice and flavor change, i will have to try it with just oak, the hickory most likely plowed right over any flavor it may have added.

  6. #6
    Join Date
    Mar 2008
    Location
    Kalamazoo, Mi.
    Posts
    876

    Default

    Nice looking gang-O- butts!
    The voices in my head are
    medicated (legally)

    Lang 60 w/warmer
    Bubba-Built UDS




  7. #7
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by creepyrat View Post
    to tell you the truth, i didn't even notice and flavor change, i will have to try it with just oak, the hickory most likely plowed right over any flavor it may have added.
    Hickory can get pretty strong, IMO. Usually I go all whatever-I'm-trying the first time, then mix for later cooks. That way I know what I'm getting.
    Rob - TX Sandman
    Plank Owner, TQJ

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