Gonna Smoke Some Butt!
Posted April 27, 2013 - 07:33 AM
I also bought a jalapeño rack for stuffed smoked peppers.
For those of you that are downwind, well, what can I say. LOL
- JRJ said thank you
Posted April 27, 2013 - 07:41 AM
Sounds good, Pat! Hope the wind blows this way! Everyday I'm in Collinsville, I open the lid on Aaron's smoker an d get a small fix. He uses pecan wood and it sure smells good in there! May get a meal out of him tomorrow!
- Amigatec said thank you
Posted April 27, 2013 - 07:45 AM
Posted April 27, 2013 - 08:08 AM
If the weather holds off I'll be over early this afternoon with plate and silverware in hand.
Posted April 27, 2013 - 08:14 AM
It'll be Monday when I start. I have to get everything ready.
Posted April 27, 2013 - 06:28 PM
O.k. dokey.just give all your friends a heads up.
Posted April 28, 2013 - 02:52 PM
Posted April 29, 2013 - 12:10 PM
Posted April 29, 2013 - 02:47 PM
Posted April 29, 2013 - 03:06 PM
Hmmm! You are making me hungry now.
Posted April 29, 2013 - 04:12 PM
At around 150* it goes "the stall", it can sit there for several hours. I may wrap in foil it to speed it up.
They call that "The Texas Crunch". The Stall is when the meat actually starts to sweat, after it finishes sweating, then the temp starts to rise again, and the connective tissue starts to break down and creates the wonderful gel that everybody loves.
Edited by Amigatec, April 29, 2013 - 04:19 PM.
Posted April 29, 2013 - 04:27 PM
3/4 cup Dark Brown Sugar
3/4 cup White Sugar
1/2 cup Hungarian Paprika
1/4 cup Kosher Salt
1/4 cup Garlic Powder
2 tbs Onion Powder
2 tbs Ground Ginger
2 tps Rosemary
2 tps Chipote Powder
2 tps Rubbed Sage
I rubbed the Butt down with Apple Butter, and then applied the rub.
Posted April 29, 2013 - 06:06 PM
Another 25* to go.
Smoker temp is holding steady at 215*.
Posted April 29, 2013 - 07:28 PM
Well, it's done finally or close enough, after 11 hours it was 181*, when I get ready to eat it, I will finish it off in the oven.
A 7 lb. Pork Butt, Sausage stuffed Jalapeños, Hotlinks, Regular Bologna, Garlic Bologna, Pig Candy, a Sausage roll stuffed with Diced Onion, Jalapeños, and Cheddar Cheese, and Baked Beans
The little meter is my iGrill, it's a wireless blutooth thermometer for your iOS device i.e. iPhone, iPod, iPad.
The PDF is the graph from the iGrill.
Edited by Amigatec, April 29, 2013 - 07:29 PM.
Posted May 11, 2013 - 04:03 PM
WEll i wasn't hungry till i looked in here... Looks tasty.. Thanks for sharing pictures..