First smoke of 2015.

[J. Garrett]

Decided to do a butt to take over to a friend of mine for dinner tonight. I picked up a 10 pounder last night and rubbed it down with Worcestershire sauce and some Grand Champion rub from TX BBQ rubs and let it set about an hour. Lit the WSM and put on the BBQ guru and set it to 240 and put it on about 10:00 Sat. night. I got up twice during the night to check on it and it was still at 240. I ran out of charcoal when it was 183 degrees so I finished it up in the oven instead of added more. In total it cooked from 10pm to 1pm when it reached 203 degrees.

 

[John Solak]

Very nice, your friend should really enjoy that!

 

[J Brouwer jezza]

Yum that looks soooooo good !!!

 

[Robert T]

Good adjustment to the charcoal situation! The pork looks moist and wonderful. Nice job!

 

[James N]

You did good on the pp.

 

[Rich Dahl]

Great idea about using the oven that PP looks great!

 

[ChuckO]

Mighty fine PBR!!!

 

[Cliff Bartlett]

Great looking job on that Butt. I know that was delicious!

 

[Enrico Brandizzi]

It looks delicious. Complimenti.

 

[Brian Dahl]

Pretty pork, J!

 

[Barb D]

Great looking PBR picss tell the story.

 

[Chris Lynch]

Nice butt...wait, that came out wrong.

 

[James Lake]

Where are the buns????

 

[Luke P]

Is your friend a 600lb tiger, or are you gonna help him eat all that? Looks great.

 

[J. Garrett]

Thanks guys. It fed 8 people with plenty of left overs for lunches the next day.

So glad it's starting to warm up enough to enjoying cooking on the smoker.

 

[Craig Alumbaugh]

Some mighty tasty looking PP

 

[K Mike]

Looks great!!! I use that Texas BBQ Rub also. Have you tried the Grand Champion on ribs yet? The ribs with GC are my kids favorite.