Reply With QuoteI've tried the apple, hickory and a oak mix so far & we both like apple the best on pork tenderloins. Got a slab of ribs for this weekend. NFL & ribs sounds good for Sunday afternoon.
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Use the Pecan Tommy, we like the apple as well, cant handle the hickory, would be up all nite.
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I've tried the apple, hickory and a oak mix so far & we both like apple the best on pork tenderloins. Got a slab of ribs for this weekend. NFL & ribs sounds good for Sunday afternoon.
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Not near as good as sittin under a brella and reeling in a 2 pounder from bout a 100 foot back, so glad football season has started back!!!!!Originally Posted by kycreekboy
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Got my big butt rubbed, injected and resting in the fridge overnight for cooking tomorrow.
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[QUOTE=majflyboy;2778597]Got my big butt rubbed, injected and resting.
Bet you'll sleep good now Major!!!!!!!!
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i used hickory with a little pecan mixed in on the one i cooked earlier this week
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Just post a link to that .......too much copy and paste of something somebody else wrote...its against the rules
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Found a bag of apple after all. Got the butt on the smoker should be ready around 7p.
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tommy, if you don't already have one doodle on down to wally's and get a remote thermometer. you can't hardly gauge when it is just right without one. i like the boston butts at 200. somewhere between 190 and 200 should be find. smoke on...good luck, jb
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Smoking a Boston Butt
I had to sign up to get it sent to me free. Didn't have a link. Sorry bout that tho. Didn't realize I'd broke a rule.
Windstone's link will get you to the site. It's a great site for Smoking stuff.
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