I smoked an *** yesterday for just over 12hrs.

It needed a little more time but was still tasty.

 

you know a pork butt doesn't actually come from the *** of a pig, right? I know I thought it was for a long time LOL

 

Yea I know. It’s just above the shoulders.

 

6hrs in. Think ill give it another 1.5-2 hrs before wrapping.

 

Guess i cant post a vid...still shot:

 

Dammit his thread makes me so much hungry lol

I have a "Slow & Sear" for the Weber Kettle and use a Maverick 733 internal meat thermometer for monitoring. Haven't smoked a butt in a while, now seeing these photos I have the hankering to smoke up the neighborhood. I'm a "Texas Crutch" guy when smoking a butt.

Slow & Sear has a water chamber to keep steam inside the kettle.

 

Um, no updates in over a year?! I'll play.

Beef barbacoa with Chile guajillo on the grill. Made about 16-ish lbs on Saturday for my family. Then made another 15 lbs for the office on Monday morning for Halloween lunch party. 4-5 hours and it's falling apart.

Served with fresh tortillas, salsa verde and pico de Gallo. I was popular at the office on Monday! 😁

 

Dang that looks tasty. I use a BGE for all of my grilling and smoking. Does pretty good.

 

Thanks to this thread I pulled a small brisket from the freezer to start thawing for Sunday.

 

If anyone wants to try a new recipe, this is my new go-to for pork butt. Best i've ever had by a long shot.

binder = 50/50 binder of yellow mustard and pickle juice (not required)
10 parts course pepper
3 parts Lawry's
3 parts kosher salt
1 part granulated garlic powder
3 parts brown sugar
3 parts smoked paprika
1 part white sugar
1/2 part cayenne

50/50 dill pickle juice and water to spritz. Don't be afraid to season heavy since it all gets shredded into a pile anyways.

I put the butt into a foil covered aluminum pan around the 9 hour mark (depending on bark/color) to finish it off and add a light drizzle a vinegar based bbq sauce. the quesadillas from this method are amazing.