Pictures of My First Butt!


 
R

Richard Diaz

TVWBB Pro
Put her on Saturday night at 10:30pm to be ready for the Jet-Pats game. She was ready at 12:04pm on Sunday, pulled at 190 and went into a cooler and pulled apart at 4pm. The bone slid right out and was clean. I also did 3 racks of ribs. Please offer you opinion, it is greatly appreciated!

Just minutes before pulling
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On WSM after 10 hours
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Seasoned before going on
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Ribs-went on at 10:30am and done at 4:00pm.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Please offer you opinion, it is greatly appreciated! </div></BLOCKQUOTE>
What's not to like?
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Job well done!
 
My Jets did win, hopefully we can pull it off this weekend. I cooked the butt with water in the pan at 235-250. I did not replace the water once it dried out. When the internal temperature reached 175 I foiled as I was concerned it was going to dry out. I make my rub and sauce from scratch. The rub consists of brown sugar, paprika, garlic powder, onion powder, celery seed, cumin, chili powder, ancho chili powder, cayenne pepper and Argentine salt that I use when cooking steaks it like a kosher salt but it has a nice flavor. I use a lot of sugar to balance the heat and paprika to give it a nice color. I view the heat as flavor, I've learned to tone it down a bit over the years. Love my WSM! Thank you all for the feedback and keep on smoking!
 
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