Alrite Yall, What Do I Do With This??

**Iwannafish** · 08-22-2014, 01:29 PM

Brine. Cook. Eat...........

**Rees Guide** · 08-22-2014, 01:32 PM

Not sure I can run this smoker that long, may not have enuff gas left so I will have to get some gas before I start. Will have the electric before long so this is not an issue.

**yankee doodler** · 08-22-2014, 01:53 PM

but I would at least double the cayenne pepper. Nothing like a good kick in the butt.

**yankee doodler** · 08-22-2014, 01:55 PM

Oh common Rees, there's yer problem. Charcoal/wood smoker is the only way to go.

**Rees Guide** · 08-22-2014, 02:00 PM

Originally Posted by yankee doodler

Oh common Rees, there's yer problem. Charcoal/wood smoker is the only way to go.

It would go out on me while I was napping!!!!

**Billbob** · 08-22-2014, 07:13 PM

where is MY invite fer dinner

**Rees Guide** · 08-22-2014, 07:19 PM

Originally Posted by Billbob

where is MY invite fer dinner

Should be ready middle of the afternoon tomorrow, gonna put it on first thing in the morning, come on down!!!

**arkansasbowhunter** · 08-23-2014, 06:17 AM

I can taste it over her in Arkansas already

**"G"** · 08-23-2014, 06:53 AM

You got it on yet ?

**GitDaGrease** · 08-23-2014, 07:56 AM

John , the so many minutes per pound can be tricky on a pork butt, the temp tends to stall at around 160 sometimes, make a 14 dollar investment and get a meat thermometer, I do like to wrap mine in foil for the last 2 hours or so, makes it much more tender, as far as everything else it's your preference on rubs, but bad Byron's is the bomb on butts and ribs

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