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Meat-Up in Memphis 2021

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First attempt on pork butts 🐽🐽🐽

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  • PSULion
    Club Member
    • Jul 2016
    • 91
    • Near Boston

    First attempt on pork butts 🐽🐽🐽

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ID:	214589 Found these on sale yesterday - looked to good to pass up! Dry brined overnight, rubbed w MMD, and on the smoker by 8 am - fingers crossed!
  • Thom Emery
    Former Member
    • Sep 2014
    • 447
    • Indio Ca

    #2
    Let's see the final pictures also
    enjoy

    Comment


    • PSULion
      PSULion commented
      Editing a comment
      Of course! πŸ˜€
  • richinlbrg
    Founding Member
    • Jul 2014
    • 1879
    • Leesburg, VA. (Northern, VA)
    • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

    #3
    It is a VERY forgiving meat, so even if you run into a problem, you'll have a GREAT dinner!

    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      Should go quickly from here!

    • PSULion
      PSULion commented
      Editing a comment
      Thanks, @ richinlbrg and @ PBCDad - got to 203 by 700 pm and now in my fake cambro - πŸ˜€πŸ˜€

    • PSULion
      PSULion commented
      Editing a comment
      Yay yay for all of your help! Thank you - it came up to 203 and let it rest in cooler for one hour - came out perfectly!! πŸ‘
  • Stevo
    Club Member
    • Jul 2016
    • 485
    • Georgetown, TX
    • Cookers:
      • RecTec RT-590 Stampede Pellet Grill
      • RecTec RT-B380 Bullseye Pellet Grill + GrillGrates
      • Camp Chef PG24 DLX Pellet Grill
      • TL-20 Offset Smoker from Texas Longhorn BBQ Pits
      • Weber Genesis E310 Propane Grill with GrillGrates
      Accessories:
      • A-MAZE-N Smoke Tubes
      • Thermoworks Thermapen Mk4
      • Thermoworks Smoke Cooking Alarm
      • Thermoworks Big & Loud Timer
      • IR surface temp probe

    #4
    mmmm...pork...

    Comment

    • 7x57mm
      Club Member
      • Jun 2016
      • 111

      #5
      Pork butts are my favorite meat to smoke...enjoy the cook! (I love that your market labels them "butts"...my LGS ALWAYS labels them shoulders).

      Comment


      • PSULion
        PSULion commented
        Editing a comment
        Thanks - can't wait πŸ˜€
    • GirlpoweredBBQ
      Club Member
      • Jul 2016
      • 115
      • Capitola California
      • Grillin' on a 22" Weber Kettle and smokin' hot. Wait, I mean smokin' on a 14" Weber Smokey Mountain smoker.

      #6
      My local Smart and Final labels them butts when they're boneless and shoulders when they're bone in. Very odd. Either way, I'm completely addicted to pulled pork and since June, I think there's been only one week where we didn't have it. I love doing it with no crutch, tons of bark... Mmm, my favorite

      Comment


      • PSULion
        PSULion commented
        Editing a comment
        πŸ˜€πŸ˜€πŸ˜€ I think I am soon to become addicted, too !

      • richinlbrg
        richinlbrg commented
        Editing a comment
        PSULion and GirlpoweredBBQ , I recommend you try chucks with Big Bad Beef Rub before you make that call! Oh, yeah, and try the Tennessee Hollerin Sauce, too!!!
    • GirlpoweredBBQ
      Club Member
      • Jul 2016
      • 115
      • Capitola California
      • Grillin' on a 22" Weber Kettle and smokin' hot. Wait, I mean smokin' on a 14" Weber Smokey Mountain smoker.

      #7
      I support you!

      Comment


      • PSULion
        PSULion commented
        Editing a comment
        how is your brisket coming along?
    • GirlpoweredBBQ
      Club Member
      • Jul 2016
      • 115
      • Capitola California
      • Grillin' on a 22" Weber Kettle and smokin' hot. Wait, I mean smokin' on a 14" Weber Smokey Mountain smoker.

      #8
      Thanks for asking PSULion !! It's looking gorgeous. I'm so excited. My boyfriend trimmed it really nicely for me. It's a very uniform thickness and seems to be cooking very evenly. He graciously trims them for me because I seem to cut myself every time I pick up a knife. Doh! I have a problem. But I seem to do just fine with fire. So, PSULion....is that for Penn State University Nittany Lion, by any chance?

      Comment


      • PSULion
        PSULion commented
        Editing a comment
        Great! Can't wait to see it! And yes, that would be PSU Nittany Lions WE ARE ...
    • GirlpoweredBBQ
      Club Member
      • Jul 2016
      • 115
      • Capitola California
      • Grillin' on a 22" Weber Kettle and smokin' hot. Wait, I mean smokin' on a 14" Weber Smokey Mountain smoker.

      #9
      Awesome. Both my parents are PSU alumi. They both got their physics PhDs there. I was born in Bellefonte. My hometown is State College! ☺

      Comment


      • PSULion
        PSULion commented
        Editing a comment
        No sir!! That's awesome πŸ˜€ More later - gotta go wrap my pork butts - yikes, I may be eating at Midnight!
    • GirlpoweredBBQ
      Club Member
      • Jul 2016
      • 115
      • Capitola California
      • Grillin' on a 22" Weber Kettle and smokin' hot. Wait, I mean smokin' on a 14" Weber Smokey Mountain smoker.

      #10
      Oh, no! There goes your bark. Ha ha. I may be eating at midnight too. Go Lions!

      Comment


      • PSULion
        PSULion commented
        Editing a comment
        I know - oh well. Next time I will get up earlier and/or do it on a Saturday 😜 Getting a lot of nice help here ... For which I am thankful! Good luck with your brisket !
    • GirlpoweredBBQ
      Club Member
      • Jul 2016
      • 115
      • Capitola California
      • Grillin' on a 22" Weber Kettle and smokin' hot. Wait, I mean smokin' on a 14" Weber Smokey Mountain smoker.

      #11
      They take longer than one might expect, right? It's still going to taste amazing, anyway, tho. That's the best thing about pork butt. It's always amazing. Love it. Enjoy your dinner! Brisket is getting closer.... 181.Ler us know how it turns out.

      Comment

      • GirlpoweredBBQ
        Club Member
        • Jul 2016
        • 115
        • Capitola California
        • Grillin' on a 22" Weber Kettle and smokin' hot. Wait, I mean smokin' on a 14" Weber Smokey Mountain smoker.

        #12
        Those poppers sound great, PSULion !

        Comment

        • PSULion
          Club Member
          • Jul 2016
          • 91
          • Near Boston

          #13
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ID:	214960 Thanks SO much to everyone here! The butts came out perfectly - did the pulled pork in NE style buttered hot dog rolls -- thanks Especially to richinlbrg for your play by play by play help - it may have been a disaster without your help - thank you!!

          Comment


          • GirlpoweredBBQ
            GirlpoweredBBQ commented
            Editing a comment
            Gorgeous.

          • SlushDeezey
            SlushDeezey commented
            Editing a comment
            Give that puppy a taste! What a sweet face.
        • richinlbrg
          Founding Member
          • Jul 2014
          • 1879
          • Leesburg, VA. (Northern, VA)
          • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

          #14
          Naw, you had it nailed! Looks GREAT! If it tasted as good as it looks, you have GUUUD eats!

          comgratulations!

          Comment


          • PSULion
            PSULion commented
            Editing a comment
            Thanks again - your advice saved the day and we were eating by 8:30 πŸ˜€

          • richinlbrg
            richinlbrg commented
            Editing a comment
            PSULion , I wish I had thought to suggest pulling one right off the grill and putting the rest in the faux cambro. That way you could have eaten earlier AND you'd have a side by side comparison with respect to whether the faux cambro was worth the time.

            Next time.
        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4970
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
            Slow 'N Sear Deluxe Kamado & Kettle Grill.
            Slow 'N Sear (1.0, Deluxe, 2.0).
            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Weber Chimney Starters (regular and compact).
            Joule, Instant Accu Slim.
            GrillGrates.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

          #15
          Congrats PSULion on a beautiful cook. Quite a success!

          Comment

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          Meat-Up in Memphis 2021

          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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