Florida Smokeout Preview - BUTT- FSU Style!

[JF7FSU]

Ok guys, I was away on assignment for a few weeks and decided I needed to smoke something immediately, since I had no good BBQ!  Decided on a 9lb butt from Wally World.  Did it with 6 hours of Hickory and Mesquite @ 225*.  Followed up with a toss in Hab's Vaunted Vinegar Sauce and a touch of KC Masterpiece original.


A generous amount of Iceman's Oinker rub and a slather of CYM and into the fridge for 24 hours.  


After 24 hours in the fridge, unwrapped and ready for another thin slather of CYM and prepare for smoker.


Insert probe -check.  Extra CYM - check.  6 hours of hickory and mesquite - check.  ET-73 ready to roll - check. Ready for sleep - check.


17 hours later - pulled at IT of 192.  Note: Did it fat cap down for the first time, I think I will do it this way from now on.  I really like how the bark formed on the top.


On the board ready to be pulled.  I noticed a lot less fat to separate by doing it fat cap down.  


Blade out, nothing sticking to this.


First pull with chunks of bark.


A little chop to get the bark evenly distributed.


Extra Vac Sealed and ready for the freezer.

[FLBentRider]

Looking Good!

[classicrockgriller]

Ain't NOTHING wrong with that!

You just fell right back into it.

[KevinG]

Wait a minute, where's the taste test.  ???

[Pachanga]

Nice looking smoke, buddy.

Good luck and slow smoking,

Pachanga

[SnellySmokesEm]

Looks good JTFSU!   ;D  And I'm really looking forward to the smokeout

[JF7FSU]

Pachanga are you looking at my Butt again??  :o