Put the butt back to bed in the fridge at 02:30

[hungstart]

will start it smoking either tomorrow night or Tuesday morning. I lathered it with mustard and put on Willingham's "Hot Stuff" rub and rebagged it. I get my meat from Fayettee Packing. They provide a lot of the pork for the Memphis in May BBQ contest. They also make the best pork sausage that I have found anywhere.
http://www.fayettepacking.com/
Will let ya'll know how it turns out.

Rick

[hungstart]

1:30 PM Tuesday afternoon. I just pulled it off 01:15 this morning. I thought I was never going to get past the 165 degree plateau. It took another 3 1/2 hours to get to 192. By the time I pulled it it was 194, bone was loose in the butt. I set it aside and covered with foil to let the juices set, but I couldn’t help but slice off a taste test, oh it was so good. Tender and very moist. Got to go now and pull the meat and get it in the fridge. It is going to be good tomorrow.
Now if I could just do ribs this well. I have come to the conclusion that butts are just pretty much fool proof, any idiot can do them.

Rick

[allsmokenofire]

I think butts are more forgiving, but trust me, not any idiot can do them. Glad yours came out good. Now its time to perfect the ribs!
_________________
Mike
Team Enoserv

[DawgPhan]

Yeah my rib rub needs a lot of work...I think that I am going to go simple next time with the ribs and see if I cant build up to something...My last batch of ribs werent great...and I dont really know anyone that makes great ribs...


My pulled pork is great though...I am happy with that most everytime...

[krazylegs]

Yea, I'm with you fellas, it seems that you have the butt down and get your confidence up just be let down with okay ribs, you know they are edible, and they are good but there is always that one thing missing. Anyone else feel like that.

[Steve-O]

I'm more critical of my cooking than others are. The best test is "if you consistently run out of ribs or if you come inside to a bevy of napping relatives", the ribs are good.
_________________
"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

[bigabyte]

I've spent the last two summers perfecting my butt and brisket. I am real happy with them. I haven't really spent much effort on Ribs or Chicken yet, gonna start on those next summer. I have made some good ribs before, but it was just messing around, and I didn't record any of what I did. Hopefully I'll be happy with my Ribs and Chicken by the end of next summer and I'll probably have saved up enough money for a trailer rig and start competing in 2007.

That's the plan anyway!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!