Rubbed pork:



In the smoker about 2:30 am

Looks good! How long do you have to smoke it for, or do you go based on temp or something?

(05-25-2018, 04:58 AM)treee Wrote: Looks good! How long do you have to smoke it for, or do you go based on temp or something?

Until it reaches 195 degrees. I put a thermometer in it after the picture was taken.

After 5 hours in the smoker.
Edit, sorry, the wrong pic loaded last time.

Looks delicious.

So whens dinner?

Yummy, really enjoy these threads Jason_NC.

:drool:

(05-25-2018, 04:43 PM)Tiger Teeth Wrote: :drool:

Dude. It's not bone in. 

(05-25-2018, 06:00 PM)HarleyDog Wrote: Dude. It's not bone in. 

Get your mind out of the gutter Dog!  Tiger Teeth doesn't roll that way.    

Besides, if that's a pork butt, it should have a bone in it, so there!

(05-25-2018, 08:37 AM)HarleyDog Wrote: Looks delicious.

And furthermore...  

Started 20 lbs of Boston Butt early this morning myself. Looks good man.

My laptop died on me yesterday so I didn't get a chance to post the last 3 pictures, so here they are:

After 13 hours of smoke just before foiling and cranking up the heat:


Done, so tender its falling apart:


Pulled:

(05-25-2018, 10:03 PM)Tiger Teeth Wrote: Get your mind out of the gutter Dog!  Tiger Teeth doesn't roll that way.    

Besides, if that's a pork butt, it should have a bone in it, so there!

Yep, I only buy bone in.

(05-25-2018, 06:00 PM)HarleyDog Wrote: Dude. It's not bone in. 

Not yet. 

Looks great man! Glad to see ya over here!

Great looking bbq. Do you make/use sauce? If so, do you prefer the traditional 'Carolina style of vinegar based, or do you like the mustard or tomato based sauces?

(05-26-2018, 03:03 PM)SunsetBengal Wrote: Great looking bbq.  Do you make/use sauce?  If so, do you prefer the traditional 'Carolina style of vinegar based, or do you like the mustard or tomato based sauces?

whats your dry rub?

(05-26-2018, 03:03 PM)SunsetBengal Wrote: Great looking bbq.  Do you make/use sauce?  If so, do you prefer the traditional 'Carolina style of vinegar based, or do you like the mustard or tomato based sauces?

Depends what I'm in the mood for.  I've used several.  Friday I put just a little Montgomery Inn on it.  Yesterday I made a vinegar sauce.

Today I'm making BBQ tacos for dinner so I'll just fry it up in a little melted crisco and put taco toppings on it.

Tomorrow will be BBQ spaghetti with Sweet Baby Ray's.

(05-26-2018, 04:59 PM)Stewy Wrote: whats your dry rub?

I make my own.  This time was 1/3 cup each of brown sugar, paprika, salt and granulated garlic, 1 tablespoon each of black pepper, old bay, onion powder, and oregano, and a half teaspoon of cayenne.