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Posted: 8/21/2017 12:20:10 PM EDT
Have a day off, and recently acquired smoker/grill to use.
Seasoned it up with Salt, pepper, and garlic. 
Started it smoking 10:45. 
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Posted: 8/21/2017 1:25:21 PM EDT
[#1]
2 hours in
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Posted: 8/21/2017 1:32:35 PM EDT
[#2]
what's your set up look like, the coal in the pic doesn't look like it will be enough for the entire smoke.
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Posted: 8/21/2017 2:33:34 PM EDT
[#3]
It is certainly not enough coals to last the whole smoke. I've been adding another handful of briquettes every 30-45 minutes
Also smoking some "country style ribs" that I had in my freezer, and roasting some red peppers to make a harissa. Gives me something to do at home besides staring at the sun. |
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Posted: 8/21/2017 2:38:02 PM EDT
[#4]
Looking good. Eastern NC vinegar sauce and hushpuppies, right?
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Posted: 8/21/2017 3:11:39 PM EDT
[#5]
no hushpuppies, but tell me more about NC vinegar sauce...
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Posted: 8/21/2017 3:16:54 PM EDT
[#6]
Where's your rub? Looks like it's gonna be dry...
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Posted: 8/21/2017 3:20:18 PM EDT
[#7]
You need to actually put the salt and pepper on the butts.
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Posted: 8/21/2017 3:28:28 PM EDT
[#8]
I think you need more seasoning on the meat, and more fuel in the cooker.
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Posted: 8/21/2017 3:28:35 PM EDT
[#9]
A bit underseasoned.
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Posted: 8/21/2017 3:35:28 PM EDT
[#10]
Quote HistoryQuoted:
A bit underseasoned. Pork butt I usually coat with mustard, then pack on rub so that it almost completely coats the butt. Plastic wrap it overnight before the cook. Right before putting it on I'll also inject it with a mix of the same rub and Dr Pepper or Coke. Also make a vinegar based mop to apply a few times throughout the cook. Should look something like this before it goes on if you don't do an overnight wrap.. 
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Posted: 8/21/2017 3:56:31 PM EDT
[#11]
My plan is to pull it and eat it with harissa and sour cream.
I am realizing that I do need more heat though... 
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Posted: 8/21/2017 4:05:55 PM EDT
[#12]
Quote HistoryQuoted:
More than a bit I'd say... Not sure what OP's goal is though. Pulled pork? If so you'll be adding lots of sauce for flavor at consumption. Pork butt I usually coat with mustard, then pack on rub so that it almost completely coats the butt. Plastic wrap it overnight before the cook. Right before putting it on I'll also inject it with a mix of the same rub and Dr Pepper or Coke. Also make a vinegar based mop to apply a few times throughout the cook. Should look something like this before it goes on if you don't do an overnight wrap.. http://bbqpitstop.com/wp-content/uploads/2016/05/Prepped.jpg  Attached FileLooks like a hunk of charcoal when you're through (between the beans and the bacon).  Attached File |
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Posted: 8/21/2017 4:35:47 PM EDT
[#13]
Thought this was a cigar thread.
Ed |
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Posted: 8/21/2017 4:59:23 PM EDT
[#14]
Quote HistoryQuoted:
no hushpuppies, but tell me more about NC vinegar sauce... Puts Texas brisket to shame. |
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Posted: 8/21/2017 11:34:30 PM EDT
[#15]
That vinegar sauce sounds pretty good, I'll have to try that some time.
The fruits of my labor. 
I'll probably freeze a bunch of it tomorrow. I have a baby on the way and will need some quick keto friendly meals here soon. 
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Posted: 8/21/2017 11:55:25 PM EDT
[#16]
Looks good man. Pork butts are hard to mess up. Let us know what u liked, and what u didn't like. What temp did u pull at?
Vinegar sauce is unique, but it's what I grew up on. Riles up my confederate soul, but it's not for everybody. |
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