Paul Howard
Active Member
This is after 12 hours on my smoker, got 4 more hours Approx. to go.
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Look what I got
- Thread starter Paul Howard
- Start date
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Keith McElroy
Active Member
Ok, my shipping address is....just kidding.
Look great! Enjoy!
Look great! Enjoy!
Kevin Palmer
Well-Known Member
Better close the lid, it takes MUCH longer if you don't... LOL
Looks good....
Looks good....
rob chaw
Well-Known Member
Just lkie in school you better have enough for the whole class ( or MYST website members)...
Looks Great, bet it'll even taste better..... ENJOY...
rob
ps. whos doing this for the next Sport Trac meet.....
Looks Great, bet it'll even taste better..... ENJOY...
rob
ps. whos doing this for the next Sport Trac meet.....
George T
Well-Known Member
Looks good,
now im hungry!!!
now im hungry!!!
Jake Levin
Well-Known Member
If you post directions from the NYC area, I'll be there in time for dinner tonight!
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Gavin Allan
Well-Known Member
YUM YUM!!!
Can you do four more hours with the sauce on 'em? Mine always turn black if I sauce them more than an hour before pulling them off.
Looks VERY GOOD, though...
Can you do four more hours with the sauce on 'em? Mine always turn black if I sauce them more than an hour before pulling them off.
Looks VERY GOOD, though...
TracN Jack
Active Member
Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm...
What did you rub them with?
What wood did you use?
What is the occasion( do you need one)
I have posted my RUB here and at the BBQ Forums if you want to try someone elses dry rub
I hang out at listed below my forum name is "NapaGrill"
Paul join us at the BBQSource Forums and post those beauties! I am sure you will get alot of response!
What did you rub them with?
What wood did you use?
What is the occasion( do you need one)
I have posted my RUB here and at the BBQ Forums if you want to try someone elses dry rub
I hang out at listed below my forum name is "NapaGrill"
Paul join us at the BBQSource Forums and post those beauties! I am sure you will get alot of response!
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Scott Heckler
Well-Known Member
What time is dinner?:lol::lol::lol::lol:
Paul Howard
Active Member
Those were rubbed all over with yellow mustard and then rubbed with Durkee Grill Creations Chicken and Rib rub. They have no sauce on them at all. I prefer no sauce. I was shooting for noon but they didn't get to 190 deg until 1:30. My remote thermometer woke me up at 1:30 last night saying the grill was colder than the set value. My batteries were dead and I had to go to Walmart to buy batteries at around 2am. The last two hours the butts were wrapped tightly in foil so we could pick them up when they were done.
Man they were perefect!!! Wish I could share, the freezer is fuller now. BTW we used Apple for smoke. The grill was made by my son, it used charcoal in one side and I put a propane burner in the other. We start with charcoal and the soaked wood that is wrapped in foil with a couple of small holes poked it it. After a couple of hours the charcoal beging to burn down and then we go to propane and set it and forget it "unless the thermometer needs something"
Man they were perefect!!! Wish I could share, the freezer is fuller now. BTW we used Apple for smoke. The grill was made by my son, it used charcoal in one side and I put a propane burner in the other. We start with charcoal and the soaked wood that is wrapped in foil with a couple of small holes poked it it. After a couple of hours the charcoal beging to burn down and then we go to propane and set it and forget it "unless the thermometer needs something"
David H
Active Member
i want some
