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6 replies

1st butts in over a year

FM Former Member
Hey All,
My name is Gary and I used to be registered as BBTJOHN. I have spent the last year + in Korea and have not been able to smoke or post to this forum. I am back in the US and smoking 2 7lbs butts for some pulled pork as I type this post. I hope I didn't forget how to smoke with my CS, because the pressure is on. I am smoking for another "Hail and Frewell". (do a search for bbtjohn to see my previous posts). I am now at Little Rock AFB (used to post from Hurlburt Field (near Ft. Walton Beach FL). Hopefully, by searching these forums I will be able to produce another outstanding feast for the masses. One question.... tomorrow AM I am adding some chicken legs/thighs to the smoker....How long should I do them for...... BTW....Butts will smoke for about 15 hours or until they are done. Basic S/P gralic/onion powder, and Turbinado sugar dry rub....gonna have Arkansa BBQ sauce on the side. Chicken parts will have a store bought St Loius dry rub.
Thanks Gary
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T tomMember
Welcome home and thanks for doing our country's work.

Hate to lose you out of Fl.

I cook to between 175�-180�internal and stick a knife tip into a big one to check.

I like to cook yardbirds hotter,but since you are doing butts -the pieces finish in about 2 hours+/- at 225�.

Size/weight and whether you separate at the joint will make a difference.
FM Former Member
Hey Gary!
Glad to see another "Turtle" make it out of Korea! (do they still use that term?)
Also glad to hear you are getting to smoke again. I'll take a side of spares over an O.B.beer and Kimchee anyday!!!
I remember when I got back from 2nd I.D./Camp Hovey..the first thing I wanted was a Budweiser and some BBQ.
Good to have you home and do yourself a big favor.....go see Papa Shaka at his BBQ place in the River Market Dist. in Little Rock:
400 President Clinton Ave.
go inside and to the SW corner


cookin-in-arkansas
FM Former Member
Guys and Gals,

Thanks for the well wishes, it is great to be back in the USA. OK, the butts turned out great!! Almost like I haven't smoked any meat for over a year). The yardbird (legs and thighs) turned out OK, I think next time I will use my own rub instead of a store-bought one.

Kevin M., they still use the turtle term (at least us old timers do). I was with 2ID stationed at Cp Stanley, so I know where you were at.

My next cook will be a brisket....Still not satisfied with my last one (I've been thinking about it for over a year).

Gary Big Grin

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