Recipe: Trimmed up a pork butt a bit. Got lazy and used a near 1:1 ratio of the traeger rub (whatever they sell at Costco) and brown sugar. Scored it to get the most surface area I could and applied the rub very liberally. Stuck it in the smoker fat side up for 11 hours at 225 until it reached an internal temp of 198.

I was going for a deeply caramelized bark on the outside, and I think I got it. The stuff around the edges is like meat candy.

That looks amazing. I guess im in the market for a smoker now

Beauty! I use a similar rub. But I like to add a little garam masala (Indian spice blend) on top of that. A little extra spice and a hint of cinnamon.

Fuck yeah

now we are talking !! as an expert eater of all things smoked I say well done !!!

Might be drunk but I swore to god that was the head of a animal for a minute and was very concerned

Looks like a baby hippo and I'm sober

Good. If you liked the texture of the bark but not the inside next time wrap it at 170 and continue until 190 then out in a cooler for a few hours. Amazing.

Latex gloves at home strikes again. The meat looks delicious. But why the gloves, just why? They're unnecessary and you just come off as pretentious.

And not to mention they all end up in a landfill.

I think the only one coming off as pretentious is you

I follow a sub called r/medizzy (warning: medical gore), and for a moment I thought I was looking at some awful injury from a car accident or a butcher 😅

Do you turn it or anything while it is in the smoker? How much is it set and forget?

Brave dog runs into fire three times to rescue owners kids, he was the goodest of boys (NSFW)

Not op, but typically you don't need to touch the meat at all unless you intend to wrap at some point. Depending on your smoker, it could be as easy as set it and forget it. I smoke on a Weber Kettle which takes a little more monitoring then something with a digital controller like pellet grills. Just important to keep a steady temperature in the smoker and pull the meat at the right internal temperature.

The thunbnail looked like gore at first glance. Enjoy your food and Happy Halloween

Yeah I literally just scrolled past a video of a baby hippo and my first thought was “oh no”

Why do you look at things like that (no judgement - but you can’t unsee it so why do you subject yourself to it)?

I’d literally hate to be your brain.

That looks like freshly cooked Canadian House Hippo if I do say so myself!

Ironically, I’m actually really squeamish about gore. I like r/medizzy because it’s supposed to be about interesting case-studies, and anything remotely unpleasant is supposed to be marked NSWF (so the image is hidden unless you click it). The comments section is usually pretty fascinating, because a bunch of medical practitioners follow the sub.

Ah I see - I wasn’t about to click that link lol! Thanks for the understanding! I was just curious why anyone would do that - but you’re not ‘doing that.’

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Get one. I've had the chance to use my gpas pellet smoker and it's so good. I smoke a brick or two of cream cheese every time I use it too. Good with crackers.

Temp is key. For some reason I pull around 203-205 and it's nice and soft but after resting it's still not done. I gotta work on that.

Do you use a slow n sear? That thing is a game changer for a kettle.

Yeah. OP is the root cause of pollution.

I use gloves every time I smoke meat. I just got sick of needing to wash my hands so often. And for a 12 hour cook I usually use just about three sets. They’re nice too because you can get liners to protect your hands from heat.

Sorry about the three or so pairs of gloves in the landfill once a month.

i saw a fallout mole rat for a second

Check out /r/smoking and /r/doublesmoked

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Any day you get your pork pulled is a good day

I definitely thought the same thing. Had to double check what sub I was in, LOL

I thought it was a dude who's back was sliced from a propeller boating accident...my mind is corrupted. Blame best gore

So no wrap during cook?

Holy Guacamole!

Interesting, I wrap mine at 165-170 in tinfoil, but I do enjoy a good bark so might have to try it straight...

You spray it down at all?

Did you only score the fat side or both sides?

Mmm smork pork

I thought the same. The glove really adds to the illusion.

It looks like a baby hippo

Delicious this is!!!!

I see a mlem-ing hippo!

You've inspired me to do this! For reference, do you remember how much the butt weighed?

Oh my god what have I done

Nope, pretty much just put it in there and watched the display of the temp probe. Refilled the pellets a couple of times, but that was about it.

I scored both sides for this one to maximize surface area for the bark

I think it was roughly 7 lbs when I stuck it in there.

I've always had trouble getting such an aggressive bark when I do a shorter first cook on it, but I wonder if upping the heat from 225 to 250 would give that kind of bark in a shorter amount of time. I'll definitely try this next time.

Try. But if the meat inside was tender enough for you don’t change.

I wear these gloves when I'm working with something I don't want to get on my hands. Dirt, oil, grease, raw meat, cooked meat, lacquer or enamel paints, resin, brake fluid, coolant, etc.

If there were reusable options for each of these use-cases then I'd look into getting them.

I've found a new thing to smoke. Thanks!

*smoked baby hippo

Thanks!

Rub it in your favorite dry rub before hand. Kinda play around with different seasonings. Put it on a little peice if foil or on a pan (it won't melt).

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Yummm baby hippo is delicious!!!!

Yummy this looks tasty.

Oh my god I just saw a hippo and thought it was a hippo

Looks like a hippo.