New OBS, First Smoke, Pork Butt

classicrockgriller · January 17, 2010, 12:13:47 AM

Quote from: mbetz on January 16, 2010, 11:24:58 PM
CRG, I have been following your thread on it. Are you still cooking that onion or have you moved onto something else?

Do you like the dual probe PID so far?

Got some butts going and I already love the PID.

FLBentRider · January 17, 2010, 04:20:51 AM

Those butts look good.

I don't flip anything in the smoker.

HawkeyeSmokes · January 17, 2010, 07:56:33 AM

Looks like your doing a great job there Mark. The butt is looking great.

Keep doing what your are doing, and you will knock it out of the park!! ;D

mbetz · January 17, 2010, 11:33:28 AM

Started the FTC process. Here is a picture of what the butt looked like before I wrapped it in the aluminum foil. The total cook time was around 17 hours.

classicrockgriller · January 17, 2010, 11:37:55 AM

That Bone is trying to pull itself.

Looks very nice Mark!

(it sorta looks like Scooby Doo)

RickWL63 · January 17, 2010, 11:47:53 AM

Looks great Mark. Weather conditions are subject to change here, was planning on putting my first butt on tonight, but decided to get it into the smoke after church, just in case I need to get it in the oven later... I'm hoping the weather guys are up to par (read "wrong"). About 2.5 hours of smoke left before I change the water.

Rick

mbetz · January 17, 2010, 04:01:36 PM

Well here it is after about a 4 hour FTC.

Here is the butt after it was all pulled apart.

Here is the bark before I chopped it up and mixed in with the rest of the pulled pork.

Supper is now over and every one loved it even our 20 month old. I made the Vaunted Vinegar Sauce (Hab's recipe) with mine and my wife used some warmed up Blues Hog BBQ sauce.

Now I plenty of left overs for lunch all week.

Mark

hal4uk · January 17, 2010, 04:48:04 PM

Great job mbetz! Looks fantastic... Is there any left?