Bodacious Burnt Ends and a Bigassed Boston Butt

About to hit the smoker right now!

A 9.5# bone-in Boston Butt and two 3# Chuckies

http://i152.photobucket.com/albums/s...psdzyluprc.jpg

Meat Meets Marinade and Rub

http://i152.photobucket.com/albums/s...psj7yyyodi.jpg

[b]Rubbed, Wrapped, Chilled and Rubbed Again]/b]

http://i152.photobucket.com/albums/s...ps6yhxotrn.jpg

There's the BBQ RamZ is looking for.

Second layer of rub applied to Butt and ready to hit the smoker.
Chuckies drained and ready.



http://i152.photobucket.com/albums/s...ps6makatg4.jpg



http://i152.photobucket.com/albums/s...ps3t8uowqh.jpg

Five hours in, just spritzed with a 50/50 Apple/Pineapple juice blend.



http://i152.photobucket.com/albums/s...ps7bhnznhh.jpg



http://i152.photobucket.com/albums/s...pszoyacolc.jpg

Quote:

---

Originally Posted by john g

There's the BBQ RamZ is looking for.

---

I was gonna suggest he check your smoker too.

Can't do, it has a new home because somebody had to have it. Great cooker but the next one I build will be a pull type.

I was going to ask if Chili delivered....

Quote:

---

Originally Posted by john g

Can't do, it has a new home because somebody had to have it. Great cooker but the next one I build will be a pull type.

---

I foresee a 500gal, reverse flow, wood burner on a trailer.
Also... If you're implying it was stolen, I hope the thieves get severe food poisoning every time it gets fired up.

Quote:

---

Originally Posted by RamZ

I was going to ask if Chili delivered....

---

I've been known to deliver to certain locales, at certain times, for friends.

The Chucks hit 190' about 1300.
I removed them and let'em rest for a little over an hour.
Then I cubed, sauced and returned them to smoker to finish.

Quote:

---

I add a generous amount of rub, approx 5T +/-.
Then a very generous amount of your favorite BBQ sauce.
And lastly, add approx 1C of your favorite Cola, I'll be using Cherry Dr. Pepper.
Mix well to cover meat thoroughly.
Wrap pan tightly with aluminum foil, and then back into the smoker for a few hours until they glaze over really well and are melt in your mouth tender.

---

http://i152.photobucket.com/albums/s...pseyeavzb7.jpg

http://i152.photobucket.com/albums/s...psu0ut1ecw.jpg

http://i152.photobucket.com/albums/s...pssel8xk0d.jpg

http://i152.photobucket.com/albums/s...psxknsxkbi.jpg

Money shot in a few hours.

Everything about this Butt came together like clock work.

1700hrs = 12hrs = 190'-191' = Butter tender

Resting now

http://i152.photobucket.com/albums/s...ps7gtetpwm.jpg

Smoker is in good hands.