What’s Smoking

[J-man]

Well that would be a Boston butt. Overall I’m pleased with how my first butt from the smoker turned out. Put in on at 6:30am and cooked until internal temp hit 160 then wrapped it in foil with apple juice and place it back on until internal temp hit 198. We were eating at 6:30pm.

Before, middle, and finished pics.

 

[Guard Dad]

You have a big butt.

 

[J-man]

You have a big butt.

“Oh yeah, oh yeah”

 

[J-man]

Honestly it could have had a little more smoke/bbq flavor but other than that it was granny slapping good. The bone pulled right out and it shredded easily.

 

[Guard Dad]

Honestly it could have had a little more smoke/bbq flavor but other than that it was granny slapping good. The bone pulled right out and it shredded easily.

Son in law smoked a brisket today. It was amazing!

 

[J-man]

Son in law smoked a brisket today. It was amazing!

That’s the holy grail of smoking, want to get more familiar with the smoker before attempting that. Too expensive to screw up. Kroger had butts on sale for $1.69/lb so not a big loss if it flopped.

 

[The Sound Guy]

You have a big butt.

I like big butts and I cannot lie!

 

[The Sound Guy]

I’ve done one butt and one brisket both came out pretty well. Key to brisket is cook to melted butter tender, not temp.

 

[The Sound Guy]

And yes. Plopping that $80 hunk of meat on there causes heart issues.

 

[Paxilpapa]

We've got a brisket on now, been there two days. When are you suppose to light the charcoal ???

 

[J-man]

We've got a brisket on now, been there two days. When are you suppose to light the charcoal ???

When there’s enough flies on it for a good meal.