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Name:	Maddog -	Reply
Subject:	Great Weekend
Date:	8/10/2009 9:56:16 AM

We had a great weekend at LM. We had the daughter, son-in-law and the most wonderful granddughter down for the weekend. I cranked up the ole smoker and put on a butt around 9am and started eating it around 5:30pm. The wife said it was the best one I've cooked since the last one. I must admitt that it was very good and I ate more than I should have. After eating, I did a four mile walk and that made everything okay.

Name:	Mack -	Reply
Subject:	Much More Details Please>>
Date:	8/11/2009 8:03:26 PM

8 Hours for a Butt? What type smoker? Temperature?
Rub or injected?? Sliced or stripped??
Come on. Give us details!!

Name:	Maddog -	Reply
Subject:	Much More Details Please>>
Date:	8/12/2009 10:06:43 AM

I smoked the butt low and slow on an old inexpensive smoker with an indirect heat firebox that I bought from Home Depot. I smoke the meat using hickory chuncks for about 2.5 to 3 hours at around 225 degrees. I then take the meat off and wrap in aluminum foil and cook for another 4 to 5 hours at 225. I take the meat off and let it rest for about 30 minutes. The meat is fall off the bone and I pull the pork and serve it with several different barbecue sauces for those that want a different taste with their meat. The rub I use is a mixture of store bought rubs and some secert ingredients that I add to achieve the taste i want in a rub.

Name:	Mack -	Reply
Subject:	Much More Details Please>>
Date:	8/12/2009 6:28:44 PM

some folks feel that more time is required to render (melt) the fat in a butt, more than 8 hours. Does yours render in 8 hours pretty well?
I agree about pulling the meat and letting people choose their own sauce. The sauce is just an extra, right?
I, too, have a side firebox smoker, that I only use now for grilling. I could never get enough heat draw from the firebox across the grates to reach 225*. Too many air holes I guess.
Regardless, a table with a smoked butt on it is a happy table.

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