What's going on the smoker/grill today?

[fuelman1]

Looks great! I’m a sliced butt slut. My favorite way of eating barbecue.
interesting way of doing it though.
I usually smoke it to a temp of 180 and pull from the heat at that point. Let it cool down a bit and then put it on the slicer. Makes a god awful mess of the Hobart but the results are well worth it.

It's cooked through at 145 so I pull it around that temp or a little higher. It is really tender without falling apart and retains moisture. It is a mess to slice but worth it. I'm going to start doing it this way more often and vacuum seal and freeze so I'll have some whenever I want.

 

[joel2000]

It's cooked through at 145 so I pull it around that temp or a little higher. It is really tender without falling apart and retains moisture. It is a mess to slice but worth it. I'm going to start doing it this way more often and vacuum seal and freeze so I'll have some whenever I want.

Same. When I slice pork butt I usually vacuum seal and freeze. When ready to eat more just drop in a Sous Vide bath for about 3 hrs at ~150*-165*. From froze to ready. Sliced butt sandwiches or with potato salad and beans. Hell… getting hungry just thinking bout it. Lol

 

[dcline9163]

Just done a can cooker tonight. It was awesome. Always use Old Bay and Creole seasoning.

 

[rhaney02]

Wings on the Recteq. My son is getting really good at making the Buffalo sauce.

 

[rhaney02]

Smoked bone in chicken breast and smoked veggies on the Recteq.

 

[basstracker89]

 

[SLIM]

Tried a go at smoked bologna for the first time. It turned out great.

 

[dcline9163]

Put this butt on this morning.

 

[NewLeaf]

My smoker/grill gave out. I baked one on 210 overnight. The kids like it. Gotta get another grill uhff.

 

[dcline9163]

The finished product Butt,Slaw,Beans,pickles.