Smokin’ Pork Butts (Serious Business)
May 5th, 2011We are having a great time today with the SQ36 BBQ Smoker and the PR42 Pig Roaster fired up, cooking 28 pork butts. If you doubt the seriousness, come on over and you’ll see what I mean. Cold Springs Garden Center (parent company of Yoder’s Smoky Mountain Barbecue) is having open house and Mother’s Day celebration Friday and Saturday (May 6 and 7).
On the menu is homemade donuts and coffee in the forenoon, pulled pork sandwiches and BBQ samples around noon. If you drop by tomorrow (Friday) we’ll be cooking more pork butts for the next day. We plan to have the SQ36 Offset Smoker fired both days with chicken, sausage, and pork ribs for samples (until they are consumed). All free, by the way.
If you are close enough and it suits, please do come by. While you’re here, you can check out our fresh load of Meadow Creek inventory, watch the Meadow Creek equipment in action, and the best—fill your belly with authentic southern-style BBQ!
Here are some pictures I shot today to show you what’s happening around here.
Click a photo to enlarge it and start the slideshow.
Leave a comment to let me know what you think.
Have fun,
Lavern Gingerich
Tags: Barbequed Food, meadow creek barbecue, open house, pr42 pig roaster, sq36 bbq smoker
May 5th, 2011 at 6:53 pm
Ha, Lavern now thats alot of nice looking but Just wanted to lek you knonw I love hereing from you so keep up the good work ang keep on smokeing .
mike aka grillerkiller
May 17th, 2011 at 12:53 pm
Thanks for letting me know. I enjoy hearing from you.
May 5th, 2011 at 10:50 pm
Wow! Talk about ” BUTT ENVY ” looks like a whole lot of fun to me. Keep up the good work and may those two days turn out successful and i know everyone will love the freebies.
May 17th, 2011 at 12:52 pm
Thank you, Ernie!
We had a great event.
May 5th, 2011 at 11:58 pm
Your my Hero..O My!
May 17th, 2011 at 12:52 pm
Thanks!
May 6th, 2011 at 3:21 am
Nice
Looking
Butts
How
Long
Was
The
Cook
May 17th, 2011 at 12:46 pm
Don’t have an exact time. 10+ hours. The ones on the SQ36 Smoker got done before the ones on the PR42 Pig Roaster. The PR42 was almost overloaded, and we think that’s why.
May 6th, 2011 at 5:52 am
i have used mustard on lamb, beef, and chicken but never pork. will be trying that next. looks yummie! what type of rub is that?
May 17th, 2011 at 12:47 pm
We used Meadow Creek Brisket Rub on the ribs and butts.
May 6th, 2011 at 7:31 am
Lavern, is that my dry rub your using, lol…Just kidding. Enjoy seeing your emails and those butts are looking tremendous.
May 17th, 2011 at 12:48 pm
No. 🙂 We used Meadow Creek Brisket Rub. Thanks for the kind words.
May 16th, 2011 at 9:31 pm
I just cooked 70 lb of butts myself this weekend .Dry rubbed them the night before and kepted them moist with apple juice no foil on these butts. Could you tell us more about the fan on the side of your roaster and the temp programmer
Thanks
Fred
May 17th, 2011 at 12:51 pm
Sounds like a good plan.
The gadget you saw is a Guru system for charcoal fired units. It covers the vent hole and controls the air flow for automatic temperature control.
You can ask Marlin for more details here.
February 26th, 2012 at 9:57 am
I didn’t see the firebox for the butts? How were you cooking them?
February 27th, 2012 at 1:03 pm
Hi, the PR42 Pig Roaster has the fire under the grate, under a drip pan, which creates indirect heat. The SQ36 Smoker has an offset firebox.