Smokin' a Butt today....

[Shoot Summ]

OK, a Shoulder actually, going to take this with us to a get together, making pulled pork sliders with slaw and my special ranch sauce.

I start with a nice piece of meat, this one is about 9lbs, I always do bone in. I mixed up some rub, pretty basic, mostly equal parts of brown sugar, coarse salt, black pepper, paprika, then a mix of some other "secret ingredients". I always dump whatever rub was left from the last time in as well, so there is some rub "history".

I apply the rub to the fat side of the meat first, you can't really get too much on a piece of meat this size(IMO). Then I flip it over and hit the meat side. I will spritz with apple juice to create a "crust".

Now it goes in the refrigerator over night, uncovered. I pulled it out this morning, drizzled the meat side with a little honey, flipped it over and added more rub onto the fat side.

After it rests on the counter a bit and the temp gets closer to room temp it is off to the smoker, I put it on the low rack near the heat source, I want some "char" on the meat side. It will get 2 hours at 250 then I will add some more Hickory to the wood box.

 

[Mr.Glock]

Damn, I am going to have to move to Tulsa! You Tulsa guys are killing me!

 

[tRidiot]

Excellent, SS! Can't wait to see more pics of the finished product.


Do you use a meat thermometer, or do you just go by feel/gut?

 

[XDTime]

SS, what kind of smoker are you using? Yes pictures please of finished product!!

 

[Shoot Summ]

Excellent, SS! Can't wait to see more pics of the finished product.


Do you use a meat thermometer, or do you just go by feel/gut?

Combo, I will check it later today, but about 9 hours for a 9 pounder gets it done.

SS, what kind of smoker are you using? Yes pictures please of finished product!!

I have 2, I'm using the Smokin' Tex on the Butt today, and will do the Hotlinks in the Cookshack this afternoon.

 

[120 Acres]

I love a good smoked pig ass.

 

[Shoot Summ]

A little over 2 hours in...

 

[XDTime]

SS which smoker do you favor? I see that are relatively comparable in size and cost.

 

[Shoot Summ]

SS which smoker do you favor? I see that are relatively comparable in size and cost.

Before I owned the Smokin' Tex it would have been the Cookshack. While I still like the CS, I really like the extra capacity of the Smokin' Tex. It isn't much, but enough that it makes a difference when I am trying to cook larger meals.

I think the CS is built better, it's a little heavier. The ST has a larger vent hole which tends to burn through the wood faster. I found a good heavy washer that restricts it down to the same size as the CS.

If I had to buy a new one today it would probably be the Smokin Tex.

To be fair I bought both used, if you are patient you can find them. I got the CS with a stand, cover, and extra grills for $300, and found the ST on Craigslist for $150.

I made a nice little "smoking station" to hold them both.

 

[Shoot Summ]

4 hours in and starting to get a nice char, another hour or so before I move on to the next step.

In the interim these are getting started on the Cookshack...