I was running out of pulled pork and did up another butt. Here's the stars of the show.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec29_0002.jpg)
Injected and ready for the slathering.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec29_0003.jpg)
All slathered and waiting for his dance partner the Brisket. (That will be another post)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec29_0004.jpg)
After 4 hr Pecan and a day in the smoker set at 220 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec30_0001.jpg)
The bone pulled right out with NO resistance.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec30_0002.jpg)
Pulled and ready for a sammie.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec31_0004.jpg)
The sammie with some yellow sauce on top and some BBQ beans.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec31_0005.jpg)
Mmmmmmmmmm Gooood.
Does look good OU.
I sure like Butts! ;D
OU That looks like some fine swine!! What do u inject with, straight bbq sauce?
As i am still rather new, if I want a pork but is that what I ask the butcher for? It's actually part of the shoulder right?
There are two ends of the pork shoulder.
The Butt (boston) end and the shank end (picnic shoulder)
The butt end lends itself to pulling while the shank end is better for slicing.
Quote from: smokeNcanuck on January 11, 2010, 03:54:16 PM
OU That looks like some fine swine!! What do u inject with, straight bbq sauce?
As i am still rather new, if I want a pork but is that what I ask the butcher for? It's actually part of the shoulder right?
This one I injected with Carolina Treet, its more of a cooking sauce than a bbq sauce but you can use anything you want just try to stay away from sauce's that have allot of sugar and tomato based sauces as they tend to burn if you dont keep an eye on them. You can use those sauces if you put them on towards the very end of the cook, that way they dont burn.
Pork butt is the upper half of the shoulder and is some times called the Boston butt.
cool thanks for the 411.
Quote from: OU812 on January 11, 2010, 03:22:17 PM
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec29_0002.jpg)
Look at that big Jug O' CT!
I need to order a couple real soon... My little glass bottles are running out quickly.
Quote from: squirtthecat on January 11, 2010, 04:26:51 PM
Quote from: OU812 on January 11, 2010, 03:22:17 PM
(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Dec29_0002.jpg)
Look at that big Jug O' CT!
I need to order a couple real soon... My little glass bottles are running out quickly.
Yea I got it from someone, cant remember who though. ;D ;D
Thanks Squirt it was a great Christmas presant, I was almost ready to make an order for some more when it showed up.
That is one good looking piece of meat. I hope the butt I am doing this weekend turns out that good. :)
Quote from: Hoss on January 11, 2010, 04:57:52 PM
That is one good looking piece of meat. I hope the butt I am doing this weekend turns out that good. :)
It will I'm sure.
OU, that is a work of art!
How did you like the meat injected with the CT?
seemore
Quote from: seemore on January 11, 2010, 05:28:12 PM
OU, that is a work of art!
How did you like the meat injected with the CT?
seemore
I love it, injecting the CT really brings the taste to another level
OU, greetingS from omaha, going to attempt a b butt. what is the best smoke and cooking directions for a 7.5 butt. I dont have an injector, do you have any suggestions how to prepare(rub and sauces) for it.
THANKS
Quote from: electricshaman on January 14, 2010, 04:15:24 PM
OU, greetingS from omaha, going to attempt a b butt. what is the best smoke and cooking directions for a 7.5 butt. I dont have an injector, do you have any suggestions how to prepare(rub and sauces) for it.
THANKS
The recipe site has "the renowned Mr. Brown rub" - I like it. It is a "peppery" rub.
Apply (up to) four hours of smoke @200-225F - I like Hickory on Pork
Empty/refill the water bowl after the smoke is done.
Continue to cook @200-225F until an IT of 190-200F - This will take around 12-16 hours.
FTC for at least one hour.
Pull - EAT.
For sauce I would suggest the Vaunted vinegar sauce from the recipe site.
Many thanks FLB
Where could a guy find that mr brown rub as well as the vinger sauce.
OU812..thanks will order some to try
seemore
where is the site elec
http://www.susanminor.org/forums/
seemore
Mr Brown rub http://www.susanminor.org/forums/showthread.php?p=99#post99
Vaunted Vinegar sauce http://www.susanminor.org/forums/showthread.php?p=146#post146
I add a little arrow root to thicken it up a little.
Shaman,
Right here. www.susanminor.org
Don't hurt yourself! ;)
KyNola
http://www.susanminor.org/
Dang, KY..
That must have been simultaneous... Didn't get any RED WARNING...
Quote from: FLBentRider on January 14, 2010, 05:05:32 PM
Mr Brown rub http://www.susanminor.org/forums/showthread.php?p=99#post99
Vaunted Vinegar sauce http://www.susanminor.org/forums/showthread.php?p=146#post146
I add a little arrow root to thicken it up a little.
FLB what do you mean by Arrow Root. The only thing I know of is the baby cookies?
Quote from: Quarlow on January 14, 2010, 08:33:23 PM
Quote from: FLBentRider on January 14, 2010, 05:05:32 PM
Mr Brown rub http://www.susanminor.org/forums/showthread.php?p=99#post99
Vaunted Vinegar sauce http://www.susanminor.org/forums/showthread.php?p=146#post146
I add a little arrow root to thicken it up a little.
FLB what do you mean by Arrow Root. The only thing I know of is the baby cookies?
Q, arrowroot is a thickening agent. Kind of like cornstarch or flour.
shaman
Take the butt and rub it down with the Mr. Brown then slather on some CYM (cheep yellow mustard) then another dose of Mr. Brown this time dont rub it in just cover the CYM with the rub. I dont do the wrap and rest overnight thing, I fire up the smoker after the second coating of rub has been put on. That will allow the butt to come to room temp wile the smoker is coming up to temp. I heat my smoker to 250 F before I put the butt in. After the butt is in watch the temp, when the temp gets close to 220 F turn the heat down in the smoker to 220 F
I like Pecan (a mild version of hickory) smoke for 4 hr, dump the drip pan and refill with HOT water then get ready for a long wait. I do my long cooks over night. Dont freak out when the temp of the butt stalls out around 160 F thats when the magic happens and it can stay there for up 6 hr before the IT (internal temp) starts to rise again. Pull out of the smoker when the IT hits
180 F then TFC (towel foil cooler) for a couple hr. The FTC will allow the butt to finish cooking to 185 F and allow the juices to re constatute in the meat.
After the FTC put the butt in a lasagna pan and pull, keeping all the butt in one pan will allow the bark and juices to be evenly mixed together.
Note: When doing the overnight thing I put a foil roasting pan with 2 warm cans of beer in it on the rack below the rack the butt is on. I do this when the smoke is done and when changing the drip pan. This will catch the drippings and when the butt is doing the FTC thing put the pan of drippings in the fridge to let the fat become solid then discard the fat and you have some killer pork drippings. You can put the drippings back in with the butt when you pull if you want or save for when you reheat the butt or use it to make some of the best gravy you ever had.
Thanks everyone,
OU, what a FTC, Is that a where tent the meat with foil to keep it cooking. Thanks
Wrap in Foil, Wrap that in an old Towel, and put into a Cooler (no ice)
This will rest it and keep it warm for hours if needed.
OU,
How do you like the old Yellow Sauce?
I like Butts alittle warmer (190 to 195) IT
Take several readings in different areas when you think you are ready to take it out of the smoker.
Man, you guys have me really keyed up to try a pork butt. Soon as I see some at a descent price, I'm going for it.
Rick
Getting a pork butt lathered up for an overnight marinade. Since I found it at $.99/lb on the way home tonight. (OU/Electricshaman: Hyvee at Shadow Lake, Papillion had it, I didn't buy them all... ;D) I will probably have it going by 9 p.m. tomorrow night.
Rick
Quote from: RickWL63 on January 16, 2010, 08:36:50 PM
Getting a pork butt lathered up for an overnight marinade. Since I found it at $.99/lb on the way home tonight. (OU/Electricshaman: Hyvee at Shadow Lake, Papillion had it, I didn't buy them all... ;D) I will probably have it going by 9 p.m. tomorrow night.
Rick
I see you just live down the street from me Rick.
Thanks for the info.....I'll buzz over there in the am and stock up.
Awesome MP, glad to know there is another smoker in the neighborhood.
Quote from: RickWL63 on January 16, 2010, 08:54:46 PM
Awesome MP, glad to know there is another smoker in the neighborhood.
I see your in Papillion....I'm in Gretna.
I'll send ya some smoke signals here in the near future!
mp and rick 63, just popped my butt in the smoker at 1130. i got mine at fairway on 168 and harrison, must be a city wide sale, not as good as hyvee. $1.19 lb. it will post pics of the pig. plan on waking up and checking on her around 330 0r 4. yikes.
8 am, the b butt IT is 150 degrees. looking good.
Look at you go electricshaman!
I have not yet been to Fairway. Nice store?
I have a pork chop smoke I'm going to do and thinking about going there and have them cut me some chops 1 1/2" thick.
Now that's funny around here it is the other way around. Hy-Vee is usually more expensive than Fairway
fairway has a old school meat dept. I thought it was decent. I will post pics soon. about to ftc the old girl.
Quote from: RickWL63 on January 16, 2010, 08:36:50 PM
Getting a pork butt lathered up for an overnight marinade. Since I found it at $.99/lb on the way home tonight. (OU/Electricshaman: Hyvee at Shadow Lake, Papillion had it, I didn't buy them all... ;D) I will probably have it going by 9 p.m. tomorrow night.
Rick
HyVee, pork butt @ $.99/lb, I'm on my way there after work.
Thanks Rick
So how did everyones pork turn out this weekend?
I was gone all weekend, didnt get to smoke anything. Taby signed her letter of commitment to collage this weekend and we spent the day at the collage.
Since I didn't want to have issues of oversleeping and my DBS timer shutting down (happened while watching a movie last night), I tossed it in the oven. IT is at ~194*, getting stuff together to FTC it now.
Quote from: Tenpoint5 on January 15, 2010, 07:06:42 PM
OU,
How do you like the old Yellow Sauce?
I like it better than BBQ sauce on a pork sammie, bout time to make some more.
Here's mine:
slathered
(http://i785.photobucket.com/albums/yy132/RickWL63/DSC00397.jpg)
At water change
(http://i785.photobucket.com/albums/yy132/RickWL63/DSC00398.jpg)
In the oven
(http://i785.photobucket.com/albums/yy132/RickWL63/DSC00401.jpg)
Ready to FTC
(http://i785.photobucket.com/albums/yy132/RickWL63/DSC00402.jpg)
Ready to pull
(http://i785.photobucket.com/albums/yy132/RickWL63/DSC00403.jpg)
Let's eat!
(http://i785.photobucket.com/albums/yy132/RickWL63/DSC00404.jpg)
And eat I have! Man is it good. Where's the warning label: the one about not being able to stop eating this great smoked food? If I keep this up, I will probably need a "larger" wardrobe. ;D
Rick
Glad you kept the faith Rick. That is some badass looking butt.
nice work rick
picked up 20 lbs more of butt at fairway today. did not have enough from sun.
That butt looks awsome!
Good job Rick.
Went to Hy-Vee and picked up 35lbs of butt @ .99 a pound.
Great job Rick
The bark looks prefect and the total package looks very moist.
I picked up three more butts at 8+ lb each last night, $.99/lb cant beat that.
Rick, that is some good looking butt! I know it tasted as good as it looked. Looks like you are getting this Bradley smoking figured out. BTW, if your ambient allows you to keep the temp above 200, you can just leave it in the Bradley. No need to dirty up the kitchen oven. Hope you added the drippings to any BBQ sauce you might have used.
Thanks guys, turned out great, very moist. Caney, plans were to leave it in the Bradley, but the digital models have a timer that I have yet to figure out how to disable. Dang thing kicked off during a movie and the temp fell fast as it was about 25* outside. So instead of firing up and waiting for the Bradley to get back up to temp, I opted for my oven, it doesn't have one of those silly timers.... ;D Set the oven for 210* and slept comfortably knowing it wouldn't be ready to FTC until well after I woke up.
Does anyone know how to bypass the timer on the digitals? Max setting is around 9 hours 40 minutes. The only thing I've tried that finishes in that amount of time is ribs. Haven't tried any other small food batches, but they are on the agenda. ;) I need to search the DBS section.
9 hours and 40 min. is it....no more.
After awhile you just go out and adjust with ^ button and add more time.
No biggie! ;)
Quote from: RickWL63 on January 19, 2010, 07:46:21 AM
Thanks guys, turned out great, very moist. Caney, plans were to leave it in the Bradley, but the digital models have a timer that I have yet to figure out how to disable. Dang thing kicked off during a movie and the temp fell fast as it was about 25* outside. So instead of firing up and waiting for the Bradley to get back up to temp, I opted for my oven, it doesn't have one of those silly timers.... ;D Set the oven for 210* and slept comfortably knowing it wouldn't be ready to FTC until well after I woke up.
Does anyone know how to bypass the timer on the digitals? Max setting is around 9 hours 40 minutes. The only thing I've tried that finishes in that amount of time is ribs. Haven't tried any other small food batches, but they are on the agenda. ;) I need to search the DBS section.
I don't think you can disable the timer Rick. You can reset it to 9:40 minutes any time you want to. Or the other option is to use a PID to run it.
Quote from: RickWL63 on January 19, 2010, 07:46:21 AM
... but the digital models have a timer that I have yet to figure out how to disable. ...
Does anyone know how to bypass the timer on the digitals? Max setting is around 9 hours 40 minutes.
The way I understand it you have 2 options:
1. Set your watch or another timer to remind you, or reset the timer before you head to the rack.
2. Get a PID (or Ranco, etc) and bypass the DBS oven control completely.
There is no way to bypass the cabnet timer. Just keep track of the time or as FLB has stated get a timer if you minds on other things. Then just before you go to bed reset the timer back to 9hr 40min or if the funds are there get a PID to run the show and bypass the cabnet temp side of the generator.
My oven in the house will shut off after about 12 hr, its one of those new fangeled things with a glass top so I'm sure its a safety thing.
Unless you plan to hibernate, just add the max time to it before you go to bed. I usually get a full 6 hours of sleep so the 9:40 is no prob for me.
Quote from: Caneyscud on January 19, 2010, 08:11:20 AM
Unless you plan to hibernate, just add the max time to it before you go to bed. I usually get a full 6 hours of sleep so the 9:40 is no prob for me.
I was going to say that. :D
Quote from: OU812 on January 19, 2010, 08:06:54 AM
My oven in the house will shut off after about 12 hr, its one of those new fangeled things with a glass top so I'm sure its a safety thing.
Obviously crafted by some paranoid yahoo who doesn't know a thing about Q!
Quote from: FLBentRider on January 19, 2010, 08:16:19 AM
Quote from: OU812 on January 19, 2010, 08:06:54 AM
My oven in the house will shut off after about 12 hr, its one of those new fangeled things with a glass top so I'm sure its a safety thing.
Obviously crafted by some paranoid yahoo who doesn't know a thing about Q!
Thats what I thought when the only time my Bradly crapped out on me and had to finish out a cook in the oven. Got up in the morn, started the oven about 12 hr earlier, and it was off. What the ####!
Yeah, I think the additional timer thing is what I need to use. Was trying to get the kids fed and stuff done before the movie started. Kind of forgot to check the timer on the Bradley. My bad. But hey, this is a learning experience and I will use it to my advantage. I have set the timer to 9:40 before heading to bed when I made the sausage sticks. Guess it needs to be like Pavlov's dogs, a little conditioning is all that is needed. ;) (and I keep looking at those food pics and salivating) ;D
Rick, I bet it will be a long time before you forget to reset the timer again.
Just one more thing to remember before you settle down for a good movie or to bed. No biggie, at least you dont have to go out and mess with the fire and vents every half hr or so.
Amen to that!
I think the Caneyism reads - "You will remember to do it until the next time you forget to do it!"
Inversely (well not really, but it sounds cool) "The grayer the hair, the more often you will forget to remember - wait - or is it remember to forget - I don't remember which is right!"
Quote from: Caneyscud on January 19, 2010, 12:00:58 PM
"You will remember to do it until the next time you forget to do it!"
Aha words of wisdom.
Yes, and Caney, mine is trying to gray and fall out, not sure which will happen first! LOL :D
Niether one is desirable. :D :D
Ummmm......ummmm.....dang....what was I going to say......what the.....why am I standing in the bathroom?.....hah,must nodda been too important, I didn't bring one of those word search book thingees with me..................... ??? ??? ???
Ray
Quote from: rdevous on January 20, 2010, 01:11:49 AM
Ummmm......ummmm.....dang....what was I going to say......what the.....why am I standing in the bathroom?.....hah,must nodda been too important, I didn't bring one of those word search book thingees with me..................... ??? ??? ???
Ray
Sudoko is my bathroom book of choice!