Smokin' a Butt today....

[Shoot Summ]

Time to take the next step, butt looks good, nice crust, too bad we don't have smell-o-vision...

The next step can instill so much controversy I'm almost reluctant to show you, it's worse than Glock vs. 1911, or "what oil do you use". It's the way I do it, works well for me and my cookers, result is consistent every time.

First I put the butt fat side down in a foil pan, I do this to preserve the bark/crust on the bottom of the butt.

Then I add 1/2 bottle of the special ingredient, the other half is properly disposed of...

Then it is wrapped up all nice and tight(we ran out of foil so I'm using a LOT of undersized foil...) for a toasty 4 hour nap...

No updates for awhile.

 

[Okie4570]

Nice! Rubbing in though a little displaying the Belgian White though

 

[Oklahomabassin]

Looks delicious. 4 hour nap should be plenty of time for me to make the drive. See ya in 3.5 hours.

 

[Shoot Summ]

Nice! Rubbing in though a little displaying the Belgian White though

That is the secret "soaking sauce"....

 

[XDTime]

Thank you SS, keep us posted...

 

[Poke78]

I love a good smoked pig ass.

I bet you know porcine anatomy but just to eliminate confusion for anybody else - the Boston butt of pork is from the shoulder/forequarter. The hindquarter is the ham.

 

[tRidiot]

I got it now... I wondered how you were gonna finish a 9lb butt at 225 in 9 hours. Now I know how.

 

[Shoot Summ]

Had to go spend some time with Customers this afternoon(at the range oh darn) so the wife pulled the links off for me, and pulled the butt off to rest. Just took some pics and am starting the "pull".

 

[tRidiot]

I need me some of those bear claws, man. Looks great, though! I wanna try those hot links, too! Tell us about the meat mix and the spice/seasoning in them? Or did you not make them yourself?

 

[Shoot Summ]

I need me some of those bear claws, man. Looks great, though! I wanna try those hot links, too! Tell us about the meat mix and the spice/seasoning in them? Or did you not make them yourself?

Thanks! The bear claws make easy work of pulling the pork, the hot links are Mountain Views, I tend to like them "well done"...