Hello Lad's
I have a mighty fine looking butt on the counter for about and hour now letting it come up to temp. I am getting the temp on the DBS4rck up to 260°. I will the hit this with about 5 hours of Smoke. Choosing Hickory and some of the left over Pecan\Maple from the past smokes. I am so stoked to get this thing rolling.
(http://i760.photobucket.com/albums/xx247/waterkc/Pork%20Butt%207-2-2010/DSC_0053.jpg)
Going to preheat the smoke genny once I get up to temp and chuck this puppy in and set for 200° over night, as I don't want to wake to a wasted butt. I also have a huge 9x13 water pan full-o-water. I did this with ham for the first time and woke to a lot of smoke when one of the pucks was sitting on another floating around smokin, :o whoops.....lol
Nice virgin butt
Things is looking good so far!
I see BACON hangers. When are we going to be doing some BACON huh??? There is nothing better than homemade BACON.
waiting on the butcher to get some, I have and order in. Just waiting. Its killing me.
I am also wondering what temp to take the butt to?
Quote from: waterkc on July 03, 2010, 09:56:50 AM
I am also wondering what temp to take the butt to?
I take them to 190-200F
coolo, will do. This is Barking up nice for sure. Looks AWESOME.