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Meat-Up in Memphis 2021

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First attempt on pork butts 🐽🐽🐽

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  • FireMan
    FireMan
    Charter Member
    • Jul 2015
    • 7838
    • Bottom of Winnebago
    #16
    Great looking cook! And you thought your pics would'nt be as good as....... Looking forward to next. Who could imagine, all this from a book & a smoker gift? Wow!

    Comment

    • PSULion
      #16.1
      PSULion commented
      August 31, 2016, 04:15 PM
      Editing a comment
      Right? Best gifts ever! Thanks πŸ˜€
  • Thom Emery
    Thom Emery
    Former Member
    • Sep 2014
    • 447
    • Indio Ca
    #17
    There ya go!
    • 1 like

    Comment

    • Danjohnston949
      Danjohnston949
      Former Member
      • Dec 2014
      • 4418
      • 1410 9th. St. N, Fargo ND
      #18
      PSULion, πŸ‘πŸ‘Great Looking πŸ‘ Pulled Pork!πŸ‘πŸ‘. If they won't eat that "Then To Hell With Them!"
      Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
      • 1 like

      Comment

      • SlushDeezey
        #18.1
        SlushDeezey commented
        September 3, 2016, 09:51 PM
        Editing a comment
        Doing a butt Monday. Am I supposed to wrap and faux cambro like I do my briskets?
    • fuzzydaddy
      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.
      #19
      SlushDeezey I don't wrap (crutch) my butts, but some people do. They're usually probe tender around 195 IT, sometimes a bit higher. I wrap in double foil and faux cambro for a couple of hours. Here's a recent cook on my Weber Kettle.

      Click image for larger version Name: IMG_6692.jpg Views: 12 Size: 2.90 MB ID: 217322
      • 3 likes

      Comment

      • PSULion
        #19.1
        PSULion commented
        October 19, 2016, 03:55 PM
        Editing a comment
        Wow! that looks amazing
      • fuzzydaddy
        #19.2
        fuzzydaddy commented
        October 19, 2016, 04:39 PM
        Editing a comment
        Thanks PSULion! It's the best I've ever smoked and the prettiest too.
    • PSULion
      PSULion
      Club Member
      • Jul 2016
      • 91
      • Near Boston
      #20
      fuzzydaddy Wow, that looks fantastic - next time I will try a bone in big one!

      Comment

      • fuzzydaddy
        #20.1
        fuzzydaddy commented
        September 4, 2016, 04:29 PM
        Editing a comment
        Thanks! One of those times my phone took a great photo.
    • LA Pork Butt
      LA Pork Butt
      Charter Member
      • Dec 2014
      • 5527
      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
      #21
      PSULion my name says it all! Go for 200 internal temp cooked at 225.

      Comment

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      Announcement

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      Meat-Up in Memphis 2021

      SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
      Click here for details. (https://amazingribs.com/memphis)
      See more
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      About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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      Meat-Up in Memphis

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