I've smoked Butts like other's in the forum and decided I wanted to try some my way.
Both have been forked, beat, pinched, slapped, rubbed and slathered.
One had a cajun seasoning, xtra garlic powder, and the Remoulade added to it. Wrapped
overnite, and more rub added to it.
The other had sweet and spicy rub, a carolina vinegar/mustard slather. It too was wrapped
for the nite, and more rub added to it this morning.
The wood ratio is pecan, apple, pecan, apple, special blend, and then start over again.
I am going to smoke these for 8 hrs and add a mopping every cpl hrs.
I started them fat cap down and will flip, flop, and rotate after 4 hrs also. (maybe another
slap or two)
I used an extra large pan of water and apple juice and loosely covered the vent openings on
the backside.
In at 10:30 this morning
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/111_0850.jpg)
The stack of bisquettes.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/111_0851.jpg)
The foil and apple juice tray
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/111_0852.jpg)
Wish me luck !
Wow! Looks great. Can't wait to see the final product. That is a lot of smoke - should make an awesome bark!
A/8's that is what I am hoping. I may smoke it longer.
CRG,
Gotta love a 50% half assed cajun transplanted over in TX :D. You are a wild man and I can't wait to see the finished results.
This is SO gonna be good!
KyNola
How are those butts doing CRG??? Check them for me would you. PIC
Linda, be careful what you ask for.
CRG, I think Linda wants to see your butt! ;)
KyNola
Quote from: KyNola on October 31, 2009, 01:12:50 PM
Linda, be careful what you ask for.
CRG, I think Linda wants to see your butt! ;)
KyNola
Pretty cheeky Ky ;D ;D I'm sure the Boston butts look better.
Wow! I eagerly await the results of this one as well..
After 4 hrs of smoke, I flipped (fat cap up now), rotated end to front, stabbed with fork alittle,
small pinch, a big slap, and slathered that darling down again.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/111_0853.jpg)
This picture is before the flip/flop/rotate/stabbed/pinched/slapped/slauther
Slightly OT, but where did you get that foil tray that covers the bottom? I'm looking for one like that... The only ones I have are too tall, and hit the biscuit burner/heating element.
Get a disposiable for cakes. comes with plastic cover, 2 in a pkg for $2.50 at wallyworld. Is first time I used it. 7 hrs and still 1/3 full.nice.
Quote from: classicrockgriller on October 31, 2009, 03:46:45 PM
Get a disposiable for cakes. comes with plastic cover, 2 in a pkg for $2.50 at wallyworld. Is first time I used it. 7 hrs and still 1/3 full.nice.
I've see those! Perfect, good to know...
And it's very festive!
Thx.
This is at 7 hours of smoke and temp set of 210. (not IT)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/111_0856.jpg)
I had loaded down the bisquette shoot and actually loaded 10 hours of smoke, just gonna let it roll.
There is real color difference between the two.
The suspense is killing me.
I took an IT reading at 8 hr mark just for giggles (have not put maverick in yet) and they were: bottom 145 top 142.
Pretty close.
I'll be interested in hearing if all that extra smoke was worth it. But gotta say those are great looking butts.
I really don't think (not for sure) the smoke is gonna do a whole lot more than make the bark smoky due to the slathering, maybe the pinching.
I just haven't got enough smoke in 4 hrs. Fingers are crossed and if they are bad, was .79 a lb and I've got 20 dogs who will make short work of it.
Ooh looks real good already CRG. What time is dinner.
justabout time for you to get here. c'mon
I have to agree with Pens, CRG: that's are nice butts
:o
Yes they are ! ;D ;D
Here is a 12 hr pic of my butts and the smoke is almost over. Got an IT of 155.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/111_0858.jpg)
Glad we get an extra hour tonite, I am gonna need it.
Those are lookin' real GOOD, CRG.
Them abused butts have been smokin/cookin for 14 hrs and i sliced a knot off and that Remoulade is awesome with some smoke.
IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...
HR
Quote from: classicrockgriller on October 31, 2009, 08:42:54 PM
Here is a 12 hr pic of my butts and the smoke is almost over. Got an IT of 155.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/111_0858.jpg)
Glad we get an extra hour tonite, I am gonna need it.
Didnt do me any good, still got up early. Nice looking butts there. Gonna be doing four in december for a family party.
Quote from: Hopefull Romantic on November 01, 2009, 08:51:51 AM
IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...IS IT DONE YET...
HR
Reminds me of my bad days at school!
Quote from: mikecorn.1 on November 01, 2009, 09:09:25 AM
Quote from: classicrockgriller on October 31, 2009, 08:42:54 PM
Here is a 12 hr pic of my butts and the smoke is almost over. Got an IT of 155.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/111_0858.jpg)
Glad we get an extra hour tonite, I am gonna need it.
Didnt do me any good, still got up early. Nice looking butts there. Gonna be doing four in december for a family party.
Thanks mike and I posted pictures. Good to see ya.
I pulled these off the smoker after the maverick woke me up ans am not sure what time.
Each clock had a different time on it. It was either 4, 5 or 15 minutes ago. I think it was 5.
The bottom butt had an it of 197 and the top had 192. Did not FTC, but did foil cover and
went back to bed.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/100_0859.jpg)
I unwrap these butts and the bone broke away clean and the smell is awesome.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/100_0866.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/100_0867.jpg)
My whole house smells like a BBQ joint.
I hand pulled these butts and chopped the bark (the bark was not really
that hard due to the slathers that were applied). As I was mixing them up
by hand I kinda gave each turn a squeeze to help the juices mix up. I won't
have to wait two or three days for smoke taste in these butts, it is there.
The one on the right is the carolina/mustard (you can see the yellow tint to
it) and the left one is the Remoulade.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Two%20Butts%20Abuised/100_0868.jpg)
Looks good CRG
You know, I have never had pulled pork or beef brisket, but I know they look good. I will have to try one sometime. My mouth is watering just thinking about it.
Looks like they turned out great CRG!
KyNola
Quote from: Quarlow on November 01, 2009, 11:56:46 AM
You know, I have never had pulled pork or beef brisket, but I know they look good. I will have to try one sometime. My mouth is watering just thinking about it.
Q, Habs has a vaunted vinegar sauce for pulled pork that is pretty good (I add more black pepper to it) and it is on the recipe site.
Some of the forum drizzle back in some rub sauce and spice as they are mixing it up to add to the flavor. Boston Butts are inexpensive
and require the low slow smoke/cook like a brisket.
aarrrgh that sounds so good. I watch the cooking shows like Diners, drive-ins and dives and the bbq joints just about make me ......... oops family show. ;D
Quote from: Quarlow on November 01, 2009, 12:47:45 PM
aarrrgh that sounds so good. I watch the cooking shows like Diners, drive-ins and dives and the bbq joints just about make me ......... oops family show. ;D
Hi cousin. I can't believe you haven't had either PP or brisket. Neither one is complicated, they just take some time. As far as the Food Network is concerned, you'll never have anything as good as what you make yourself. I've watched the shows for years and believe me, the people here are far more creative and dedicated to top-notch food than most of the BBQ joints on the shows.
I hope you can get into one or the other real soon.
CRG, they do look great. Hats off.
HR
Thanks, they taste great. Very happy. I Have a new plan for the next two.
CRG, man I love your entusiasim. The two you just made are not gone yet and you are planning for the next not just one, but two.
HR
Great job CRG! :)
Carolyn
What was the total cook time CRG?
They looked awesome by the way.
Quote from: Quarlow on November 01, 2009, 11:56:46 AM
You know, I have never had pulled pork or beef brisket, but I know they look good. I will have to try one sometime. My mouth is watering just thinking about it.
You have to try it Q! Once you do, you will be hooked. ;D
CRG,
Did you age those butts?
And what flavor(s) of smoke?
Thanks,
Joe
Quote from: York on November 01, 2009, 04:08:10 PM
What was the total cook time CRG?
They looked awesome by the way.
I started at 10:30 in morn and pulled them at 5:00 in morn. I had my DBS set at 220, but the maverick said cab temp was at 207.
Quote from: JoeHifi on November 01, 2009, 05:24:09 PM
CRG,
Did you age those butts?
And what flavor(s) of smoke?
Thanks,
Joe
I marinated and rub them the day before and saran wrapped them and stuck back in fridge,
took them out around 8:00 in morn and re-rubbed and slathered.
I did (pecan, apple, pecan, apple, special blend) in that order for 12 hrs.
crg yours look damm good thank god I didnt need one
seemore
Thanks seemore, always enjoy smokin my butts on my bradley.
Great looking smoke there CRG, as usual! ;D
Absolutely great looking butts CRG. How do you eat all of this stuff?
My freezer is empty of finished vac seal food....
Some body keeps breaking in the House and taking it all and it only cost me $50 plus the food. ;D
Daughter gets some, son gets some, friends get some, you know how it is.
Just glad they like it so I can keep on smokin.
Quote from: classicrockgriller on November 01, 2009, 07:59:01 PM
Daughter gets some, son gets some, friends get some, you know how it is.
Just glad they like it so I can keep on smokin.
You're a good Papa!
CRG - Some great looking pork there - especially from a Texan. Wait you are from E. Texas - is that really Texas? ;D ;D ;D ;D ;D
Quote from: Caneyscud on November 02, 2009, 06:50:31 AM
CRG - Some great looking pork there - especially from a Texan. Wait you are from E. Texas - is that really Texas? ;D ;D ;D ;D ;D
An E Texan is always better than any Texan living outside of Texas. ;D ;D ;D :D
CRG
You are the man, best looking butts I have seen in a while. :o , now that I hit 60 my wife says I am to old to look at the real ones! :-[ :-[
Tim
Tim
Quote from: classicrockgriller on November 02, 2009, 07:15:41 AM
Quote from: Caneyscud on November 02, 2009, 06:50:31 AM
CRG - Some great looking pork there - especially from a Texan. Wait you are from E. Texas - is that really Texas? ;D ;D ;D ;D ;D
An E Texan is always better than any Texan living outside of Texas. ;D ;D ;D :D
Uhhh....uh........uh......ahem........(speechless)........(hanging head in shame).......you may be right there CRG - but gimme a break with my Alamo connection! ;D ;D
Nice job CRG, they both look delish.
Quote from: Caneyscud on November 02, 2009, 03:27:52 PM
Quote from: classicrockgriller on November 02, 2009, 07:15:41 AM
Quote from: Caneyscud on November 02, 2009, 06:50:31 AM
CRG - Some great looking pork there - especially from a Texan. Wait you are from E. Texas - is that really Texas? ;D ;D ;D ;D ;D
An E Texan is always better than any Texan living outside of Texas. ;D ;D ;D :D
Uhhh....uh........uh......ahem........(speechless)........(hanging head in shame).......you may be right there CRG - but gimme a break with my Alamo connection! ;D ;D
Caney, I knew you were a Texan the first time I saw you 2 page answer on a post. You are just a displaced Texan right now, just come on Home.
Thanks Tim and OU, It sure does taste good. Actually, very good!
CRG,
I'm inspired. I must do a butt this weekend.
Joe
Quote from: muzzletim on November 02, 2009, 02:02:56 PM
CRG
You are the man, best looking butts I have seen in a while. :o , now that I hit 60 my wife says I am to old to look at the real ones! :-[ :-[
Tim
Tim
Tim, I'm 62. You're not too old to look. Just don't touch, especially when your wife is around. ;D ;D
JoeHifi, I am impress by the temperature self built system you have.
Savannahsmoker,
Thank you.
Do you remember seeing something about a 12 racks in a four rack smoker?
I believe that I saw it a couple of days ago. But I'm not finding it now.
Joe
Quote from: JoeHifi on November 02, 2009, 06:24:34 PM
Savannahsmoker,
Thank you.
Do you remember seeing something about a 12 racks in a four rack smoker?
I believe that I saw it a couple of days ago. But I'm not finding it now.
Joe
Here's a link to it Joe. Big John did that and it looks great. My kit is on the way. ;D
http://forum.bradleysmoker.com/index.php?topic=11987.msg139803#msg139803
Nice Butts CRG !!! Those look great, I will be making some soon hope they turn out looking as good as yours.
HawkeyeSmokes,
Thanks.
'Been thinking about that mod at work today.
Joe
Quote from: dbrown1 on November 02, 2009, 09:12:03 PM
Nice Butts CRG !!! Those look great, I will be making some soon hope they turn out looking as good as yours.
db, It's not hope, I am just a puppet on the Bradley strings. Do you thing, just do it low and slow. You will have toastee
Butts before you know it. I took it slow the first time....awesome eats.
2nd time, I got squirmy and kept raising the heat. The butts tasted good but was chopped butts not pulled.
When you do Butts, make sure you have the time it takes to do them right.