The beginning of 2 10lb pork butts

[Robbie]

Injected and seasoned early this morning.
They go on at 2200 - 15 hours total smoke time.
I can't wait.

 

[candrews86]

Looks awesome! Hope it turns out great! Will return tomorrow for finished pics.
By the way, looks like we have the exact same stove.

 

[luv1979]

Looks awesome!

I agree, looking forward to seeing the finished product as well.

 

[NOLASHOOTER]

Saw this thread just before I went to bed and I actually dreamed about it. Can't wait to see the finished pics.

 

[3fifty7]

Injection?
Temp?
Wood?
Smoker?
Details man details!

 

[N4sir]

I think we need an action shot of the meat in the smoker. Lol....
This is absolutely fantastic weather for smoking meat. It just smells so much better than when it's hot and humid here.
What you smokin' on?

 

[Robbie]

10 hours in.
Injection - Tony C garlic & butter.
Rub - homemade!
225 degrees.
Pecan wood.

 

[HAMP]

All you need now is cornbread,cabbage,field peas,and sweet tea.

 

[Robbie]

Done - 16 hours on the smoker!

 

[1911Dave]

Awesome! What kind of smoker do you have? Been using the hell out of mine lately.

 

[luv1979]

Looks fantastic!

 

[rattler]

Oh man, and here I thought you Louisiana folk couldn't do BBQ. Seriously though, is Voodoo BBQ the best y'all have to offer?

 

[Robbie]

Yes sir, we cook and good to sha. This is what my daughters decided to make for left overs.
Damn it was good - what little I got! HAHA.

 

[CBlack]

Oh man, and here I thought you Louisiana folk couldn't do BBQ. Seriously though, is Voodoo BBQ the best y'all have to offer?

What is Voodoo bbq?

My BBQ beats all the "restaurants" around here.

 

[Leonidas]

Oh man, and here I thought you Louisiana folk couldn't do BBQ. Seriously though, is Voodoo BBQ the best y'all have to offer?

Corky's ain't bad. If you like Memphis style. I'm from there, soooo.

Their sauce is something special.

 

[dirty_sanchez]

Corky's ain't bad. If you like Memphis style. I'm from there, soooo.

Their sauce is something special.

Grew up in Memphis as well.

BBQ from the Delta has always been the benchmark for me.

I've almost mastered it thanks to my Ugly Drum Smoker and Rendezvous Rib Rub.

I have 3 racks, one pork tenderloin and another big chunk of beef of some sort brining overnight in Apple Cider Vinegar at this very moment. Gonna be eating big tomorrow night!

Dirty

 

[Leonidas]

What part? Perkins @ I240 for me.

Yeah Rendevous conjures up fond memories. I liked Reese's and 3 Little Pigs. Leonard's, back in the day.

Here's a link to a great site that a fella just turned me on to. Has a copy of the vous' rub. Also anxious to try his Meathead's Memphis Dust.

amazingribs.com

Finally finished my UDS. So I am experimenting and learning.

Mucho gusto, amigo.