Newest Threads

**arturo7** · 03-19-2009, 01:50 PM

Got up at 0-dark:30 this morning to fire up the smoker.

Applied mustard then dry rub to 2 pork shoulders. Started the fire with briquettes. I'll use a combination of lump and hardwood once the smoker reaches temperature.

**arturo7** · 03-19-2009, 01:52 PM

I have no idea how to get more than one image in a single post.

**arturo7** · 03-19-2009, 02:50 PM

Meat's on the grill.

**Mike M** · 03-19-2009, 04:03 PM

Looking good! Now keep the lid on.

**Reverend JC** · 03-19-2009, 04:30 PM

Just last year I learned the joy of smoking a pork butt.

**arturo7** · 03-19-2009, 06:46 PM

****e!

I let the fire go a bit too long without tending.

Temp was 200 and dropping. Added another log. Thank FSM for the propane starter.

Mike, keeping the lid closed is something I learned the hard way. The first time I did a butt it took about 16 hours.

Rev, that is some mighty fine looking meat you've got there!

**arturo7** · 03-20-2009, 03:42 AM

Just pulled off the butts, wrapped them in a paper towels and dropped them into a cooler. Unfortunately, I didn't snap a photo.

I had to split for a while so I wasn't able to keep the temp in the desired range. As a result, it took a little longer than normal, about 12.5 hrs.

**arturo7** · 03-20-2009, 05:36 AM

Butt #1 pulled and waiting to become a sammich. The color balance is a bit off, but I think you can still detect the deep pink smoke ring.

Up at 05:30 to eat a sandwich at 9:30 pm. A damned tasty sandwich!

**BlindLemonLars** · 03-20-2009, 05:47 AM

Ahhh...looks good man! Could be the first HBT butt this year!!

I've got a monster butt and a few racks of baby backs in the freezer, just waiting for the right weekend. I'm jammed up at work right now (no time to brew even) but I can't wait for things to loosen up a bit so I can get the smokers out of the garage!

It's good to be a carnivore!

**arturo7** · 03-20-2009, 07:07 AM

You're right BLL, it is good to be a carnivore!

One of the local superboxes had the shoulder for 99 cent a pound. I couldn't pass it up. Fortunately, I work out of my house so I was able to pull this off on a Thursday.

I'll be chowin' on pork sammies all weekend and I've got another pulled butt in the freezer.

If only the business was as good as the food...