Today I'm doing about 10lbs of pork butts and 2 nice sized racks of St Louis cut from spares by moi. The spares were on sale @ $1.99/lb, couldn't pass it up especially since there was plenty of room on the smoker.
Here's a couple crude progress pics. I had to rush so didn't have time to keep washing my hands and snapping pics.
Descriptions are below each pic:
Here's a couple of the butts before trimming. I trim all excess fat within reason. If you don't trim it before, then you have to pick the gobs out later or get a mouthful on your sandwich, so i do much of it during prep.

Here's one trimmed and coated in my Huskee's Rib Rub
Here's everything on the smoker. Butts on warmer side, ribs on cooler side. The darkness on the STL ribs is the brown sugar I put on right before placing in smoker. It makes a glaze and I prefer my ribs to have that sweet & salty zing. 2 Maverick ET 732s running- one (2 probes) monitoring cooker temps at warmer & cooler sides, one monitoring 2 of the butts. Others will get a spot-read when necessary with the ThermoPop.
Cooked with some charcoal, mostly apple logs. C-shape, snake, or fuse, to allow for lengthier burn. 
BBQ Dragon to keep things going a little better since there's little wind today.

About 3 hrs in... one probed butt has stalled at 153, and the other at 160.....cooker temp avg 221 right now. Hot side reading 235. Water pan half empty- refilled with hot tap water microwaved to really hot.
I often find my "cooler" side (chimney side) runs hotter than the hot side when I have the chimney cap open full. Especially running the BBQ Dragon, the extra flow just moves the heat through it away from the water pan buffer. I control the chimney side's temp with the chimney damper as expected, closing it only 1/3 (2/3 open) really drops the chimney side temp down.

5 hrs in, bend test allllmost passed. (See below)

Almost looks like the bend test passed, doesn't it?... but it took about 5 sec for this to happen. It's getting another half hour. This here is at the 5 hr mark, avg temp 235

Macro meat beauty! (Might I add these are dry rub, the only glaze is the brown sugar that melted hours ago, no sauce!)

I was very impressed...

Homemade mac 'n cheese, cottage cheese and fresh sweet corn......

These were by far the best St Louis I've ever had/made. I'm generally not a fan since they've seemed to be thin and dry before. These were thick, voluptuous, and so juicy it was crazy! If ALL STLs were like this I would be a believer.
Clean tug, perfect bark, killer sming. Maybe it would've been an award winner. It was with the family and that's what matters.

Let's not forget the pork butts. Oozin' & Juicin' & lookin' mighty fine.

I like pig butts and I cannot lie. Here they are just before resting.
'Twas a good day between the Yoder & I. Bffs.
The End!!
Here's a couple crude progress pics. I had to rush so didn't have time to keep washing my hands and snapping pics.
Descriptions are below each pic:
Here's one trimmed and coated in my Huskee's Rib Rub
BBQ Dragon to keep things going a little better since there's little wind today.
About 3 hrs in... one probed butt has stalled at 153, and the other at 160.....cooker temp avg 221 right now. Hot side reading 235. Water pan half empty- refilled with hot tap water microwaved to really hot.
I often find my "cooler" side (chimney side) runs hotter than the hot side when I have the chimney cap open full. Especially running the BBQ Dragon, the extra flow just moves the heat through it away from the water pan buffer. I control the chimney side's temp with the chimney damper as expected, closing it only 1/3 (2/3 open) really drops the chimney side temp down.
5 hrs in, bend test allllmost passed. (See below)
Almost looks like the bend test passed, doesn't it?... but it took about 5 sec for this to happen. It's getting another half hour. This here is at the 5 hr mark, avg temp 235
Macro meat beauty! (Might I add these are dry rub, the only glaze is the brown sugar that melted hours ago, no sauce!)
I was very impressed...
Homemade mac 'n cheese, cottage cheese and fresh sweet corn......
These were by far the best St Louis I've ever had/made. I'm generally not a fan since they've seemed to be thin and dry before. These were thick, voluptuous, and so juicy it was crazy! If ALL STLs were like this I would be a believer.
Clean tug, perfect bark, killer sming. Maybe it would've been an award winner. It was with the family and that's what matters.
Let's not forget the pork butts. Oozin' & Juicin' & lookin' mighty fine.
I like pig butts and I cannot lie. Here they are just before resting.
'Twas a good day between the Yoder & I. Bffs.
The End!!
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