My tender, smokin' hot butt

7over

7over

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Saturday was a great day for a smoke and it's been a while since the last pulled pork feast so I fired up the PBC with Ozark Oak charcoal and applewood chunks, rubbed my oiled butt and sat it on the grate for a nice tanning.

Results were stellar and the meal was delicious:
Applewood-smoked pulled pork sliders with homemade Georgia mustard sauce, homemade garlic dill pickles, farm fresh sweet corn and quinoa tabbouleh salad.
I checked the fridge last night, there was enough left over for lunch today!
 

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I am sooooo glad that this thread wasn't in the Woodpile! :butt:

Your butt looks great!

And I mean that in the most BBQ-related way possible!
 
Ron_L said:
I am sooooo glad that this thread wasn't in the Woodpile! :butt:

Your butt looks great!

And I mean that in the most BBQ-related way possible!
Click to expand...

Thanks Ron! I took it in a completely BBQ-related way. My wife on the other hand...
 
scott1459 said:
looks really nice!
you cooked this on the grate?
Click to expand...

Yes I did.
Flipped it once or twice during the 9 hour cook. Did not wrap it. It was separating from the bone as I lifted it off the grate. Had to use both hands and cradle it or it would have come off in two pieces!
 

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no foil....................

I am proud of you for not using foil (I gathered , didn't see or hear of any). I never do ,on anything . . .

Good looking PP and good Bark and color:thumb:.

Later ,
Stan
 
Oldschoolbbq said:
I am proud of you for not using foil (I gathered , didn't see or hear of any). I never do ,on anything . . .

Good looking PP and good Bark and color:thumb:.

Later ,
Stan
Click to expand...

You are correct sir. I don't foil.
I do use butcher paper on briskets after tasting what Franklin BBQ briskets are like. But no foil.
 
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