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04-07-2007, 09:26 PM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Overnight Easter Butt Cook
Doing two pork butts overnight; total weight just under 14lbs; one rubbed with my own rub the other with Texas BBQ "Wild" Rub. Rubbed both and refrigerated for 8 hours.
Butt on right with Texas BBQ "wild"
Started the cooker at 9pm, using Kamado Extruded Coconut Charcoal and Humphrey's Lump; with Apple and Pecan wood (2:1) Temps stabilized in one hour at 250 at the lid. Shouldn't have to open it up until morning....more pics then.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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04-08-2007, 12:24 AM
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#2
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Smoker
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
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Got a pair of butts and a brisket on right now (pics to come). Started them at 9:30.
__________________
__________________
Rooster
I thought I was wrong once, but I was mistaken.
https://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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04-08-2007, 05:58 AM
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#3
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Nice start Bruce! I like the bunny in the backround!
__________________
I hope this isn't negative!
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04-08-2007, 06:34 AM
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#4
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Go Bruce Go
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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04-08-2007, 08:15 AM
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#5
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Lookin' good Mr. B.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-08-2007, 08:26 AM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Um, Bruce. Its morning now. WHERE ARE THE PICS?
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04-08-2007, 08:49 AM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Quote:
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Originally Posted by Bill The Grill Guy
Um, Bruce. Its morning now. WHERE ARE THE PICS?
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They're almost done...be patient. Besides I've been busy I had to search around the house and look for my Easter Basket from the Easter Bunny, then I had to make coffee, then I made my coleslaw dressing.....Damn, I'm pretty much exhausted, bout time for a nap.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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04-08-2007, 09:24 AM
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#8
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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10:30am Update
The smaller butt(right) is at 190 and the larger is at 182 but not quite done yet, just doesn't pass the wiggle test. I'll give them both another 1/2 hour or so. Pulled Pork just in time to the final round from Augusta today.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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04-08-2007, 09:27 AM
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#9
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BBQ Centralite
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
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they look great!!!
__________________
________________________________________
www.DivaQ.ca
Life is too short for bad BBQ
Generously sponsored by:
Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
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04-08-2007, 09:50 AM
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#10
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Yeah, what diva said!
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I hope this isn't negative!
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04-08-2007, 10:09 AM
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#11
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Indeed!
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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04-08-2007, 10:57 AM
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#12
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Miserable cooking weather indeed!
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"I was born to cook for people"
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04-08-2007, 11:58 AM
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#13
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Oh yeah, now your cooking. Looking good Bruce.
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04-08-2007, 12:23 PM
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#14
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Pulled Pork sandwich on onion roll with Lexington Barbecue Red Slaw (Peace, Love, and Barbecue; Mike Mills; pg.109) with some Jack Stack Sauce from KC.
Goooooooooooooooooooodddddddd!!!!!!!!
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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04-08-2007, 12:45 PM
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#15
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Smoker
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
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__________________
Rooster
I thought I was wrong once, but I was mistaken.
https://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
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04-08-2007, 12:48 PM
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#16
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Man that Sammy looks good Bruce. Dang Rooster, yours is looking good too.
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04-08-2007, 01:54 PM
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#17
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Bruce B
Pulled Pork sandwich on onion roll with Lexington Barbecue Red Slaw (Peace, Love, and Barbecue; Mike Mills; pg.109) with some Jack Stack Sauce from KC.
Goooooooooooooooooooodddddddd!!!!!!!! |
Magnificent Bruce!!!
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04-08-2007, 05:56 PM
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#18
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Nice looking sammie Bruce!
__________________
I hope this isn't negative!
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04-08-2007, 06:37 PM
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#19
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Looks great Bruce. What did you think of the red slaw? I've been wanting to try it.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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04-08-2007, 10:48 PM
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#20
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Looks good Bruce. I have been meaning to boil a bag of PP. I think I may be up to it now.
Nice job RR.
__________________
__________________
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