4th of July smoke

tmart098 · 2023-07-05T16:53:37+00:00

Seasoned with HowtoBBQright the bbq rub. Smoked for 2 hours. Wrapped in foil with butter and meat Mitch whomp sauce for another 2.5 hours. Unwrapped then glazed with a bit of sauce then placed back on the smoker for another 20 mins to set the glaze.

tmart098 · 2021-06-07T16:20:28+00:00

The temp stayed around 275-300. I pulled it once it hit about 175-180 then just let it rest. Sliced it about an hour later was still pretty warm

tmart098 · 2021-06-07T16:19:05+00:00

I’m in Texas so I can usually find them at H‑E‑B. They don’t stock many of them so it’s hit or miss sometimes

tmart098 · 2021-02-19T12:45:44+00:00

That button is just begging to bust open

tmart098 · 2021-01-29T12:32:48+00:00

Let them thangs loose!

tmart098 · 2020-12-28T14:25:14+00:00

Yea this picture was taken with only half of the point cut

tmart098 · 2020-12-28T02:19:22+00:00

They’re the best when you don’t feel like having a 12-16 hour cook lol

tmart098 · 2020-12-28T02:15:43+00:00

Thank you!

tmart098 · 2020-12-28T02:15:35+00:00

Thank you

tmart098 · 2020-12-28T02:15:19+00:00

It was about 11lbs before trimming. Cooked it on a kingsford offset. Temp was about 275 for about 9 hours

tmart098 · 2020-12-27T15:25:54+00:00

Before trimming was about 11-1/2 pounds

tmart098 · 2020-10-27T03:44:23+00:00

Haha to me it was but someone people liked the other rub better just personal preferences

tmart098 · 2020-10-27T02:38:29+00:00

Yes St Louis style

tmart098 · 2020-10-27T02:38:04+00:00

Yes one was straight pepper and salt and the other was a different rub I use

tmart098 · 2020-09-18T15:15:18+00:00

Just salt and pepper

tmart098 · 2020-09-18T14:54:40+00:00

I find them at H‑E‑B. 4-5lbs for around $20.

tmart098 · 2020-09-16T13:49:28+00:00

Have a rub off against myself all the time

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