This weekend's smoke

[JimK]

Put a butt on around 11:30 last night. 7.8 pounds. I used Chris Lilly's injection and rub and I have to say that I'm impressed with it so far. I also threw my first fattie on earlier this morning. Butt is sitting at 192, but not quite tender yet. It's almost been 12 hours now. Here are a few pics:

Injected, rubbed, and ready...

Locked in for the night:

Almost there:

 

[Richard Garcia]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Put a butt on around 11:30 last night. 7.8 pounds. I used Chris Lilly's injection and rub and I have to say that I'm impressed with it so far. I also threw my first fattie on earlier this morning. Butt is sitting at 192, but not quite tender yet. It's almost been 12 hours now. Here are a few pics:

Injected, rubbed, and ready...

Locked in for the night:

Almost there:

</div></BLOCKQUOTE>

Thanx for the Pics and what a great cook! I am thinking of picking-up a BBQ Guru temperature gage as the one pictured. How do you like it?

Richard

WSM Classic, OTG 22 1/2" with Smokenator

 

[JimK]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by richard garcia:
I am thinking of picking-up a BBQ Guru temperature gage as the one pictured. How do you like it?

Richard

WSM Classic, OTG 22 1/2" with Smokenator </div></BLOCKQUOTE>

I love it. Simple, easy to use, and I can use it on my WSM and OTP.

 

[JimK]

Here are some pics of the finished products. That fatty was delicious! Can't wait to do another. I think I'll go Italian next time w/ Italian sausage, mozz and some grilled bell peppers. The Chris Lilly injection and rub are fantastic. Meat was moist and has great flavor. Tonight, I'll be making some pulled pork nachos!

Fatty is ready:

After a two hour rest:

Pulled and ready!

 

[Phil Perrin]

Looking good Jim! My butts don't get that dark,but they are really good! Never had a complaint(or leftovers)!

 

[Richard Garcia]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by richard garcia:
I am thinking of picking-up a BBQ Guru temperature gage as the one pictured. How do you like it?

Richard

WSM Classic, OTG 22 1/2" with Smokenator </div></BLOCKQUOTE>

I love it. Simple, easy to use, and I can use it on my WSM and OTP. </div></BLOCKQUOTE>

Jim: Thanx for your reply! I went to the BBQ Guru website and started to place an order for this temperature gauge and a few other small items which totaled around 60 bucks. However, the BBQ Guru charges 16 greenbacks($16.00) to ship these items to me. I am having some 2nd thoughts on how bad I need this temperature guage???

Richard

WSM Classic, OTG 22 1/2" with Smokenator

 

[JimK]

Richard,

That's too bad. That's the one complaint I've heard about BBQGuru. For a while, they were offering shipping for $1. I imagine that was US only though.

 

[Richard Garcia]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Richard,

That's too bad. That's the one complaint I've heard about BBQGuru. For a while, they were offering shipping for $1. I imagine that was US only though. </div></BLOCKQUOTE>

Jim: The $16.00 cost That the BBQ Guru quoted is to my Miami, FL mail service, not to Costa Rica!

Richard

 

[JimK]

Here's tonight's pulled pork nachos. Served w/ smoky salsa, green chiles, fresh tomato and cilantro and a few different kinds of cheddar.