smoker going!!! (pics)

[sdmc530]

After some guidance from the great one () I am confident this pork butt will turn out better the last one. The last one I could have used to fix a foundation...pretty tough! Was going to do this yesterday but we had freezing rain all day so will give it a go today. Even pictures to go with it this time.

[Gatorade]

Oh yeah! Now my juices are flowing!

[Lonestar grips.]

i'll be up there in 12 hours, save me some!

[RKP]

Now I know that you'll take pics of the finished product and post here before y'all tear it up ...... right

[sdmc530]

Originally Posted by Lonestar grips.

i'll be up there in 12 hours, save me some!

done!! You got about an 1 1 1/2 before I cut it open and see what I got!

[Caleb]

Looks good!

[sdmc530]

And the big finish. It was really tender and great flavor. Lisa approved and Kaden was pretty good with it too. Only thing i need to work on is getting that crust on the outside i love that part. Tjis was ok but could have been crustier!

[skosh69]

Congrats brother, that's a fine looking smoke there. You got excellent smoke penetration, I mean look at that smoke ring, to me it looks damn near 1" wide.

For your lack of bark issue, did you wrap it during the smoke? In that link I sent you, they talk about the woes of wrapping and how that reduces your bark.

Here's a good read on how to create a good bark:

http://amazingribs.com/tips_and_technique/bark.html

[sdmc530]

I didn't wrap so I would grt a better crust but I should have kicked up the heat for the last hour or so. I turned it up but mot enough. Good link . I turned it up to 275 but needed to be over 300 to get a good crust. I do recommend using the string that puts a diamond pattern on tje cut. It just works for some reason if only in my mind even. It was good.
Smoking is like anything else trial and error gets you experience and get you better every time.

[RKP]

Success .... looks good !