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eman · #1 01-23-2010, 02:11 PM

going to be putting 20 lbs of pork butt a small chuck roast some leg quarters and some sausage on the smoker around 3 pm.
At around 1.75 hrs per lb it's going to be a late night tending to my butt.

Jordan · #2 01-23-2010, 02:22 PM

dont be scratching ur head, then scratching ur head.... its going to be a loooooong night.... better let me come over and drink a cold one with you..

eman · #3 01-23-2010, 03:04 PM

Quote:

Originally Posted by Jordan

dont be scratching ur head, then scratching ur head.... its going to be a loooooong night.... better let me come over and drink a cold one with you..

You are welcome at mi casa anytime.

catch.and.fillet · #4 01-23-2010, 03:28 PM

That'll make su casa Sweet Butt House????

outcast · #5 01-23-2010, 03:34 PM

sounds good eman! post some pics of your butt!

outcast · #6 01-24-2010, 12:58 PM

how'd them pork butts come out? what kind of cooker you got eman? im in the process of building a smoker. rounded me up a 250 gal propane tank and an old trailer. gonna build me a reverse flow cooker with a warming box. i need to get cranking on this thing

eman · #7 01-24-2010, 03:23 PM

I have an old new braunfuls stick burner ,A cheap brinkman upright and
a 40" MES electric. All the stuff i did yesterday was on the MES.
It all came out great and got a big bowl full of pulled pork off the 2 butts.
simmering a finishing sauce now got some slaw chilling and it's time for some pig sammies.
The 250 gal is perfect for a trailer mount reverse flow. . Got some great builds on (smokingmeatforum . com)can't decide but i think my next one will be the same as what you are building. May go w/ a reverse flow but add rotating trays.

adamsfence · #8 01-24-2010, 04:22 PM

i'm wanting to build one of them smokehouses with the propane burner in it thanks for that website it has alot of info on it

eman · #9 01-24-2010, 04:38 PM

I been bbqing and smoking for many years but i have learned more from that site in the year i've been on it than most folks will ever learn about smoking , curing , sausage making etc.

eman · #10 05-23-2010, 01:14 PM

i didnt get a pic of my pig butt .But here is a brisket and a pastrami i smoked.

And sliced pics.
The brisket.

and the pastrami.

Ray · #11 05-23-2010, 01:20 PM

Ain't much better than a pork shoulder or butt smoked.
I like to inject them with a lot of apple juice over night to help break down the
meat fibers, then coat them real good with Grub Rub and smoke em all day
while drinking beer and looking at porn on the internet.

Bluechip · #12 05-23-2010, 01:23 PM

Quote:

Originally Posted by Ray

Ain't much better than a pork shoulder or butt smoked.
I like to inject them with a lot of apple juice over night to help break down the
meat fibers, then coat them real good with Grub Rub and smoke em all day
while drinking beer and looking at porn on the internet.

.....Helll yeah......

longcast · #13 05-23-2010, 08:47 PM

Can I get a invite.that looks so good.

BIGJ · #14 05-23-2010, 09:10 PM

I like my electric smoker filled with brisket and pork ribs.

BIGJ · #15 05-23-2010, 09:11 PM

Whats that pastrami taste like?????????

eman · #16 05-24-2010, 11:12 AM

Quote:

Originally Posted by BIGJ

Whats that pastrami taste like?????????

pastrami is nothing more than a smoked corn beef brisket.
If ya like corn beef you'll like pastrami.
You can buy corn beef and smoke it but you need to soak it in cold water for 3 hrs to remove some of the salt. .change water every 30 min.