Pork butt just went on the smoker.

[Jeepnut28]

225 low and slow.

hickory and apple wood.

rubbed with some Weber pork rub.

Happy Easter. Smoke on bitches!!

 

[John]

Do you identify more with the gay, metro sexual, or Hispanic population?

Happy Easter Beans! Sounds amazing!

 

[abqtj]

I hope that comes out good. But damn you probably should have started earlier. Mine usually go 10-12 hours

 

[Jeepnut28]

I hope that comes out good. But damn you probably should have started earlier. Mine usually go 10-12 hours

It’s a 6 pound butt. It’ll be ready in time for dinner.
Do not question my BBQ skills again.

thank you.

 

[Jeepnut28]

Do you identify more with the gay, metro sexual, or Hispanic population?

Happy Easter Beans! Sounds amazing!

We had bacon, eggs with tortillas and green chile for breakfast. It was fawking good.

 

[John]

We had bacon, eggs with tortillas and green chile for breakfast. It was fawking good.

Nice. CO made me appreciate green chile. I didn’t like it at all when I first moved there and now I’d love to have a bacon breakfast burrito with green chile or chorizo ftw...

We did have some great bacon and eggs so I’m happy.

 

[luv_jeeps]

I too miss being able to just go down into a part of town and pick up fresh roasted bags of them.

I've been lucky to find a place here in FL that gets them in each year.​

I buy one box of medium and one hot.
Fire up the weed burner and roast/sweat and then foodsaver them so I can take out a bag when I need them.
Nothing beats good chiles from Hatch, NM.
I'll bet that smoked pork would make a good batch of chile.

 

[abqtj]

It’s a 6 pound butt. It’ll be ready in time for dinner.
Do not question my BBQ skills again.

thank you.

Good luck Beans! Enjoy your Monday dinner

 

[Jeepnut28]

I too miss being able to just go down into a part of town and pick up fresh roasted bags of them.
I've been lucky to find a place here in FL that gets them in each year.
I buy one box of medium and one hot.
Fire up the weed burner and roast/sweat and then foodsaver them so I can take out a bag when I need them.
Nothing beats good chiles from Hatch, NM.
I'll bet that smoked pork would make a good batch of chile.

So...this is as an old wive’s tale, but my mother had always insisted that if you don’t sprinkle a bit of garlic salt on the green chile before you chop it, it will give you a stomach ache.

 

[Jeepnut28]

Good luck Beans! Enjoy your Monday dinner

Suck my cock Stevey!!

 

[abqtj]

Suck my cock Stevey!!

 

[Jeepnut28]

Four hours in. Just probed my butt. Sitting at 150 degrees. Going to let it ride up to 165 then will wrap in peach paper. Looking for final internal of 203 degrees. This smoke is going well.

 

[Jeepnut28]

5 hours in. Just probed. 163 degrees. Going to let it ride for 15 minutes then wrap and back on the smoker until 203. Looking good!!!!

 

[miwico]

CO green chili FTW.


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[abqtj]

CO green chili FTW.


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Now I know you’re a stoner

 

[Jeepnut28]

CO green chili FTW.


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it’s straight up garbage. Fact.

 

[Jeepnut28]

Pork butt is at 180. Coming out of the stall. Should be ready by dinner time just like I planned. Cant wait.

 

[abqtj]

7:30


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[miwico]

Now I know you’re a stoner

Most of it is New Mexico families that moved north. It’s good


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[redshirt25]

7:30


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Crickets


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