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rprata

Assistant Cook
Joined
Nov 3, 2007
Messages
28
2 Butts on the WSM @ 11:40. Temps holding steady at 225*, hickory and cherry. Total weight on the cryo was 15lbs, thinking one of 'em is 7 other is 8.

One of them is going to someone who potentially will be wanting to feed it to 150 people sometime in June :shock:

Used Mr. Brown rub, modified slightly (didn't have any onion powder, added some ginger).

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Yard smells like smoke. Thin blue comin' from the WSM. :D
 
Butts after around 9 hours:

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Looking good. They're running in the 170's. Couple more hours, should be done.
 
Cliff H. said:
I think you are looking at more like 4 more hours.

They are looking real good.
Yup yup....can't rush these things!
Have you used the ginger before? Sounds different. I like ginger, but had not thought abought using it in a rub before.
 
rprata said:
2 Butts on the WSM @ 11:40. Temps holding steady at 225*, hickory and cherry. Total weight on the cryo was 15lbs, thinking one of 'em is 7 other is 8.

One of them is going to someone who potentially will be wanting to feed it to 150 people sometime in June :shock:

Used Mr. Brown rub, modified slightly (didn't have any onion powder, added some ginger).


Yard smells like smoke. Thin blue comin' from the WSM. :D

You better throw a couple more on, that won't feed 150! :shock:
 
Found a 1.6lb chuck roast at the store. Smoked it, foiled it, chopped it:

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Pulled Pork:
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Wife made mac salad. I took some brisket out of the freezer, was in a foodsaver. Re-heated it in the pit, added sauce. Was killer.. no pics of the brisket.
 
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