Too Tall would be more descriptive. I had to improvise and put them on edge, two to a rack, to get them in. I gave them four hours of Hickory, and left them in the OBS overnight, getting up @ 0230 to rotate racks and empty/refill the water bowl.
Now they are in the 225F convection oven. They did not fit in my pan, I ended up foil wrapping and putting them on sheet pans after the picture.
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1843-1.jpg)
Woohoo! post #1000 !!
What beautiful butts you have! They look good enough to eat. :P
FLB,
Good job.. looks delicious ... wishes you had a few cut pieces to see
non the less looks good... BTW what was the it of the meat?
The pic was taken after the smoke but before the convection oven. They are still cooking as I type this. The house smells wonderful.
More pics to come....
Out of the oven, ready for FTC:
Look at that bone sticking out - I think it's DONE!
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1844.jpg)
Separated, needs to cool before pulling:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1845.jpg)
Pulled and ready to eat:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1846.jpg)
Ohhhh Myyyy!!!! "Drool" "Drool" "Drool" :P :P :P
Looks great!
Mike
Thanks Mike,
I did change up my time-tested procedures this time, although not on purpose.
I ended up brining them from Wednesday night to Friday afternoon late, I usually only do 24 hours. I then put the rub on only an hour before smoking.
The result was the roast fell apart twice as easy as usual, and there is no detectable change in the seasoning. I also used KyNola's "Jans rub" instead of my usual rub, because I already had it made up.
The results are fantastic.
Of course, it could be the "pigs fault" and not mine.
MMMMM MMMMM MMMMM Looks good... great job
Beautimiss FL just Beautimiss!!
C
Nice FL !
I hope mine look as good tomorrow.
FL
I'm just curious what your using for brine and what your thoughts are regarding the difference of brined vs non-brined. I've never brined a butt before... "but" thinking about it, it may be a way of getting more flavor penetration into the butt, depending what you use in your brine.
Mike
Mr. Walleye,
I use, per pork butt:
2 Q water
8oz Molasses
12oz pickling salt
I bring the water to a boil, stir in the salt in 1 cup increments, then add the molasses. I usually mix it up in the morning before work, then put the butts in the brine when I ge home. I also add a 10lb bag of ice to the cooler. I use a couple of frozed 1 gallon milk jugs to weigh it down.
My experience is the brined butts are always juicer and more tender.
Thanks FL
Have you ever tried adding anything else to it? I was thinking maybe some of the rub your going to use.
Mike
I have not added any spices.
The way I understand a brine to work, the ingredients need to be water soluble, since the salt carries the ingredients into the meat via osmosis.
Holy Mary Mother...FL my Florida bretheren...I'm speechless...looks like an awesome feast from beyond!! Well...well...done... :)
I needed to stock up... I have a rotator cuff repair surgery scheduled for this Wednesday.... Right arm in a sling for 6 weeks...
Most of that is going to get vaccum packed and frozen after We get home from the Dolphins game tonight.
Beefmann,
I took them to an IT of 200F
Quote from: FLBentRider on October 19, 2008, 05:02:03 AM
I needed to stock up... I have a rotator cuff repair surgery scheduled for this Wednesday.... Right arm in a sling for 6 weeks...
Most of that is going to get vaccum packed and frozen after We get home from the Dolphins game tonight.
Good luck with your surgery FL. Hopefully everything goes well and ya can back to havin' two wings soon.
Mike
Nice.
I would like to sink my teeth into one of them butts ;D
nepas
bet they fell apart
They fell apart like an over-tired toddler at bedtime.
I took some to the Dolphins game today. I was not bad cold. The Dolphins did not hold up their end of the deal, however.
Just showing my ignorance but I have to check if I am doing it wrong. Is the picture of the pork after pulling all you do? I probably stupidly have been pulling down to much smaller pcs am I just wasting my time.
Oh yeah GO BILLS
We have found that shreading it any smaller that that can cause it to dry out when re-heated. I store it in the condition in the pic.
If sandwiches are the destinaton, then I will shread further after re-heating, but we usually just eat it on a plate. Sometimes with Habs Vaunted Vinegar sauce, but alot of the time, sauce is optional.
typical animals.. hehehe
thought it would be good cold as well
(http://smileys.on-my-web.com/repository/Food/eating-24.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif) Looks awesome! (http://i149.photobucket.com/albums/s62/Gitster59/goodjob.gif)
Looks great FL.
Good luck with the surgery.