pork butt

Hey all, my name is Christian and I reside about 20 miles outside Boise, Idaho. I have enjoyed years of fine smoking from my friends Bandera. She finally broke down and went to an electric smoker. Her loss, my gain as she gave me the Bandera. Now, I need to learn the art of smoking. I...

O.k. now I'm back in front of a PC with pic upload capability. I am saddened to announce that this weekend, several pieces of protein met a horrible fate. Warning: The following pics may be unsuitable for some: Damn thing stalled at 180 and was driving me nuts...... Chuckie...

let the debate begin: I am cooking a couple briskets and a pork butt this weekend, (around 8-9 LBS Respectively). I am contemplating on trying a faster method higher heat (myron mixon), faster cook as apposed to the typical low & slow technique we all have come accustomed to. Feedback Please...?

OK - trying a few new recipes and methods today and hopefully posting some coherent methodology as I go along. I have been wanting to make a real corned beef and pastrami for a while now, so first order of business this morning was to retrieve my brisket from it's pickling bath. I picked up a...

Tried the Apple Cider Pulled Pork this weekend. Turned out good. I removed as much of the outer fat as I could to make more bark. I liked doing it this way. Plan to do it again. Next time I plan to use less garlic. Link to original post: http://www.bbq-brethren.com/forum/showthread.php?t=115818

Do you cook a pork butt with the fat cap up or down? I'm using a UDS. Do I need a drip pan? Water pan?

Hey guys, I was hoping someone with experience freezing pulled pork could offer me a suggestion on whether i should spray it with a little apple juice first or just put it in freezer bags as is. I plan to take the pork butt off the smoker, let it rest, pull it, let it cool, pack it in ziplock...

I'm going to make pulled pork on the UDS tomorrow night for a Realtor tour that I'm doing at one of my listings. Here's my tentative plan, please chime in if you think I could/should be doing something different: -2 Butts from Costco -Plowboy Rub -3 to 4 chunks of cherry Get the UDS up to...

2 things I wanted to let everyone know/ask for guidance. The first is I just bought a used Kamado Joe. I emailed the president directly, and asked if he'd transfer the warranty, even though the previous owner had already used the warranty once in replacing the dome. He responded within 3 hours...

I've tried Pulled Pork twice. Failed both times. I am really curious if there is a set internal temperature when you guys suggest that I remove the butt from the smoker and put into a dry cooler? Or if a dry cooler is even necessary. I am in dire need of some help. I've got it on the smoker...

Hey everyone, I want to thank ya'll in advance for helping me out with this... I wanted to start my own BBQ business in the Maryland area. I really think there's a good market for it. Problem is - I have no clue how to begin to start this business. What are the steps I have to take. I know...

Hey I'm new at this grilling with the smoker thing. I've smoked pork butt before. It turned out ok. It seemed a little dry. I was wondering what you guys prefer and why: Pork Shoulder smoked? or Pork Shoulder with the bone in it smoked? I just bought a good size pork butt with the bone in it...

I am doing two 7 lb butts tomorow on my uds. Any tips on rub, cooking time and temp, and to foil or to not foil. Also should i cut off fat cap or leave it ? Any opinions

Ran to Retaraunt Depot with my bro (TimzCardz) yesterday and picked up a couple butts for some company I had coming over. First time doing butts on my own and I was satisfied with the outcome. Here are the pics. Oh- and after reading another post yesterday I remembered to throw a Fattie in...

Finally, got around to making some BuckBoard, this weekend. Actually, the process started about 12 days ago, with a de-boned 8# butt. The cure: Followed the recommended manufacturer's instructions. Read Thirdeye's web site on BuckBoard (thanks Thirdeye). Once the cure was rubbed on...

Just did an overnighter on the Bubba Keg for a picnic yesterday. I used a recipe Chris Lilly published in his BBQ book on Big Bob Gibson's BBQ. It came out awesome. Here are a few pics. Not much to say. I'm still chewing. It wrote about it on my site, but I doubt anyone here will...

My SIL has been bugging me, for the longest time, for some pulled pork. We were also invited to a house warming, tomorrow, for an old high school friend, so, I decided to go smoke crazy. Being that the weather is just about perfect, I am taking full advantage. I start soaking several pieces...

My dad came into town today to hang out and do a little fishing tomorrow so I thought I would make a feast worthy of the guy that did my wife a favor and brought me into the world :roll:. I got this recipe on here not too long ago I think its Alton Brown or somebody like that. I foiled at 160...

I am smoking 2 pork butts and decided to try cumin on one but not on the other. here are the recipes I used. 1/3 cup salt 1/6 cup turbinado sugar 1/6 cup brown sugar 1 tablespoon Black Pepper 1 tablespoon Paprika 1 tablespoon Garlic Powder 1 Tablespoon Red pepper 1 Teaspoon onion powder 1...