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#1
05-03-2012, 03:26 PM
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Nothing but Butts
7 hours to smoke them!
__________________
Gone, surfing. 
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#2
05-03-2012, 03:34 PM
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Quote:
 And the secret recipe for those bad boys is...  Of course I know any good chef will not reveal their secret, but what wood are you using?
__________________
"The doctor said I swallow a lot of aggression... along with a lot of pizzas!" 
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#3
05-03-2012, 03:35 PM
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Oh and with the title of this thread, you're going to have A LOT of views I'm sure.
__________________
"The doctor said I swallow a lot of aggression... along with a lot of pizzas!"
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#5
05-03-2012, 03:42 PM
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Quote:
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#6
05-03-2012, 03:44 PM
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Quote:
__________________
Gone, surfing.
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#7
05-03-2012, 04:05 PM
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guessing pork butts? I do a killer pork butt roast on my big pit using fruit wood (peach, pecan, pear, etc.) water soaked for extra heavy smoke ... dang, now I'm hungry
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#8
05-03-2012, 04:07 PM
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What time is dinner.
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#9
05-03-2012, 04:27 PM
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I've got a few cords of 3 year seasoned oak that I use along with some apple. My only tip with butts is before you put on the dry rub smother the butts with black label mustard. It helps the rub stick and makes such a wonderful crusty layer softens the smoke flavor.
As for the dry rub, I'm gonna hold on to that one. I will, however, give up a great yellow mustard sauce if anyone wants it. It's very basic but great on butts, deep fried fish and chicken.
__________________
Gone, surfing.
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