My first pork butt of the year.

[pensrock]

It came out great. Used CYM and rubbed with a mixture of Ices rub and a N.C. rub a friend gave me. Wrapped in plactic wrap overnight. Pre-heated smoker to 200 degrees. Smoked on middle shelf with hickory for three hours. Then put into pre-heated oven at 210 degrees till IT reached 180 degrees. Did not FTC was a little harder pulling but not bad. Next time I will FTC a few hours or take the IT to 185 or so then try it. Served with Ices amazing sauce!

I also added one pic from the prior weekends smoke. I used Kummok's recipe for salmon (which is always great) with King Salmon and one Steelhead filet. Both came out great. I took a pic just as it was going into the smoker, but forgot to take the after pics. You'll have to take my word for it.... it was great.

CYM and rubbed ready to wrap in plastic wrap and into fridge overnight.


Done smoking for three hours using hickory and about half way done cooking.


Forgot to take a pic before pulling.
Pic of pulled pork, just before chowing down!  ;D


Salmon/Steelhead going into the smoker last weekend. Sorry no after pics.  :(


Oh yea..... there were plenty of adult beverages drank during this long tedious ordeal.
(Do not tell anyone how easy this really is)  ;D ;D

[iceman]

Glad to hear the chow turned out pensrock. I had some pulled pork and ribs myself over the weekend. Hard to beat when your in the mood for it. I've got to learn how to stop eating just before the"I can't get up" stage though.  :D ;D ;)

[Smoking Duck]

I've got to learn how to stop eating just before the"I can't get up" stage though.  :D ;D ;)

Whew, somehow, I misread this statement and put an "it" between get and up.  I was seriously worried about you, Ice.  I sure am glad I re-read that statement  :o ;D

[Smoking Duck]

Looks great, Pens.  I had some pulled pork myself this weekend (made it for my bro-in-law, who was visiting) along with some pork loin and finished up the canadian bacon as well.  I guess my memorial weekend was in honor of the pig this year  ;)

[pensrock]

You can never go wrong with pork! Like Emeril says "Pork fat rules"  ;D

[Gizmo]

Pens,
Looks like you are running out of wood bisquettes.  What, maybe a week's worth?

[La Quinta]

Emeril is right...and so is Paula...butter is kool too!!!

[pensrock]

Giz, I bought several times with the deal on Amazon. Hard to pass up a good deal, they won't go to waste I assure you.  :D

LQ, I'd love to try some of Paula's dishes. I've made several of Emeril's but always found I had to 'kick them up' for my liking. His so called 'hot' is too mild for me. But once fired up they are great.

[NePaSmoKer]

Looks outstanding pens..............

makin me hungry for some...........barbacoa fumada tiró puerco ( smoked bbq pulled pork)



nepas

[lumpy]

Just curious, why the brick in the bottom pan.?
Lumpy

[Tiny Tim]

Extra mass to hold heat and help with recovery after the door has been opened to load, replenish water, check on the critter, etc.

[pensrock]

 Lumpy, Tiny nailed it. It is just to hold heat. When the fire brick gets hot it will stay hot even when the door is opened, so when you close the door it will allow for a quicker recovery.
BTW, this is actually a fire brick, we make high temperature furnaces at work so I was able to find a spare brick just laying around.  ::)
Once I get my offset box finished I may line the whole bottom of the smoker with brick. When cold smoking it will absorb any unwanted heat and when hot smoking, it may take a little longer to pre-heat but it will hold the heat much better. IMHO

[Consiglieri]

All looks delicious.  What is CYM?  I'm pretty sure the YM is yellow mustard, but the C is throwing me. 

[Smoking Duck]

Not sure, classic?

[iceman]

All looks delicious.  What is CYM?  I'm pretty sure the YM is yellow mustard, but the C is throwing me. 

C is for Cheap. Like in Frenches or Safeway brand.  ;)