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Yesterday morning I took these two butts which were right under 19 pounds and let them air dry in the fridge.
(https://live.staticflickr.com/65535/49773046122_cbd0ff4ae3_b.jpg)
:ast night I rubbed 'em down with some honey and then seasoned them. This was the second one so there's a lil rub mixed in the honey. They were much better seasoned after the picture.
(https://live.staticflickr.com/65535/49772186068_eb19d585ba_b.jpg)
On the Traeger at 225° about 9:00 last night. I did get up one time during the night to let the dog out and added more pellets while I was up.
(https://live.staticflickr.com/65535/49772185943_8020e3f444_b.jpg)
Looking pretty good this morning! Neighborhood smells awesome too.
(https://live.staticflickr.com/65535/49773075232_cde3484215_b.jpg)
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Love the finished color.....never thought about Honey that early but looks like youve done this before ;D
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From about 10 minutes ago.
(https://live.staticflickr.com/65535/49772535778_a8be4ca277_b.jpg)
Right now they are at 180 degrees but looking real good.
(https://live.staticflickr.com/65535/49773068331_0a9de8a684_b.jpg)
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They look good. I have one in the freezer that we were thinking of cooking sometime this week, but it is smaller than those. I think the smell they put off during a cook is one of my most favorite things. :P :P
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Those look sooooooo good!!
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Looks real good...
I'm gonna have to try that "honey trick".
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Looks real good...
I'm gonna have to try that "honey trick".
It helps keep the rub on the meat and improves the bark a lot. Cane syrup and also molasses works great too.
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They look great!
I'm gonna have to try that "honey trick".
It helps keep the rub on the meat and improves the bark a lot. Cane syrup and also molasses works great too.
Makes perfect sense to me. That's exactly why I use my brown sugar rub. I'll have to give the honey a whirl sometime!
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Looking real good!
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I like doing the lower temp for a smokier flavor. Many think smoking them with the fat cap up makes for juicier meat but I forget who but someone did a comparison and there's no proof to that theory. I do find that the fat cap up makes for a softer, oilier bark. I prefer a little crisp(so to say)on my bark. Same goes for wrapping in foil in my opinion.
When these were done(the bone pulls out freely or with little resistance)which is usually from 203 degrees internal up.
(https://live.staticflickr.com/65535/49774994201_1644a248b2_b.jpg)
Here's one of the fat caps which I find works as an insulator and keeps the meat from drying out.
(https://live.staticflickr.com/65535/49774993736_2b656280bf_b.jpg)
Ended up with a 2.5 gal. container filled with juicy tender meat with bark scattered within. Also when pulling I like to sprinkle in some of the rub I used to give it more flavor.
(https://live.staticflickr.com/65535/49774993421_01ef8b268c_b.jpg)
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Looks excellent. I too like to add extra rub and juices to my finished product. Usually some salt too
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Wow!
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In anticipation of a pulled pork sandwich and I'm sure having a double gin and tonic(got to get my daily quinine in :lol:)I was pretty hungry so I had two. One with cole slaw and one without.
(https://live.staticflickr.com/65535/49774787923_a9057d3183_b.jpg)
One of the better batches of smoked pulled pork!!!
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Wow very nice. Making me very hungry
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Thanks! Everyone that has eaten some has commented about how good it is.
Today I have to go out for some groceries and I think I'll pick up some slider buns(if there are any to be had)for pulled pork sliders for tomorrow evening.
Just FYI, I got those butts for .79 a pound a while back and had them in the freezer. I told a friend of mine in Alabama that I had paid .99 a lb and he was shocked as he pays $2.50 from his "Pig Man". Lol..... Wait til I correct myself and tell him they were actually .79@ lb. Lol......