Wanted to try out my new 6rk Smoker, So ....
I took two Big Butts and did some slicing on them like you would score a Ham.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11700.jpg)
One Butt got Rubbed with Goya Adobo and Trechas Chile Powder.
The other Butt got "Pitts & Spitts" Sweet & Spicy Rub. They both got Wrapped and over nite Fridge time.
Took them out of fridge today and gave them a little more rub.
Pitts & Spiits rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11709.jpg)
Adobo and Chile Powder rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11711.jpg)
The two Shoulder roast got vac injected over nite with "JohnBoy and Billy Steak Marinade"
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11704.jpg)
They came out of Fridge this morn and one got this rub.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11701.jpg)
The other got Malabar Black Pepper and Sea Salt rub.
They both got re-vac sealed and back into the fridge.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11705.jpg)
Time for the Smoker
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11706.jpg)
These guys joined them. Turkey Sausage and B O U D A I N.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11707.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11708.jpg)
4 hrs of 2/1 Hickory and Apple.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11712.jpg)
Sausage and Boudain came out after about 3 hrs.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11714.jpg)
This is about 2 am shot.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11716.jpg)
Looks like a good feast to me. Who eats all that stuff? You must have some left-overs you could package and send out for the forum to try :P :D
The load looks awesome!
The smoker looks even better. I really like your new and improved D6R!
CRG, your food looks great. I bet your doctor loves you!! Man you have lunch and dinner for weeks with that amount of meat.
Nice job! ;)
All that meat looks great.
Are the roasts and butts done yet?
CRG,
You GOT some meat in that smoker! Soon as I saw "and added these" I knew the next thing I would see is boudain! ;) Smoked boudain is mighty mighty tasty. Thanks for the tips on that.
Will be interested to see the results and hear your take on scoring the butts before smoking them.
Quote from: KyNola on March 17, 2010, 08:15:18 AM
Will be interested to see the results and hear your take on scoring the butts before smoking them.
Me too.
Are they done yet? ;D
I really need to find/try boudain sometime..
Quote from: squirtthecat on March 17, 2010, 08:24:55 AM
I really need to find/try boudain sometime..
I aint haven any luck findin boudain around here, must be a regional thing.
CRG
Are they done yet. ;D
Thanks for the compliments.
The 6racker is a cooker.
I sure do like it. It will hold a Butt load of meat.
I have done a cple shoulder roast and brought them to slicing stage.
I wanted to do some pulled/shreded beef with these.
Before I turn off the lites last nite the shoulder roast were at 140* IT.
I double foiled them and put them back in the Bradley along with the Butts.
I took them out at 205* IT and FTC'ed for 2 Hrs.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11718.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11717.jpg)
I skimmed the fat off the adjour and pour back on top of the pulled beef.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11719.jpg)
Who needs Brisket?
Lookin gooood.
I was wonderin if you were goin to save them golden juices.
Quote from: OU812 on March 17, 2010, 11:18:39 AM
Lookin gooood.
I was wonderin if you were goin to save them golden juices.
I had plans for them droplets of love from the start. ;D
Won't need ant BBQ sauce for these sammies.
Looks good, CRG! I did some arm roasts and they got away from me... (super dry)
Double-foiling them would have done the trick.
Question: How did you vacuum seal them w/ the marinade without it sucking it all out?
Great Looking Eats CRG - The pulled beef looks great! I didnt foil mine the last time i did it and it ended up a little dry. Yours look very moist from the pics, do you think the foil helped retain the moisture?
Quote from: squirtthecat on March 17, 2010, 11:37:11 AM
Looks good, CRG! I did some arm roasts and they got away from me... (super dry)
Double-foiling them would have done the trick.
Question: How did you vacuum seal them w/ the marinade without it sucking it all out?
I have an older seal-a-meal and that is always a challenge. I made the bags a little longer than normal, but that was ok since
I was going to re-vac after I added the rubs. I also stuck them in the freezer for a short time to harden the liquids.
The Foodsaver have a "seal now" feature OR you could place a rolled up paper towel at the top of the seal to stop the liquid flow.
Quote from: SnellySmokesEm on March 17, 2010, 12:17:07 PM
Great Looking Eats CRG - The pulled beef looks great! I didn't foil mine the last time i did it and it ended up a little dry. Yours look very moist from the pics, do you think the foil helped retain the moisture?
The meat was very moist with out adding the adjour back to it.
The foiling worked great and I will do this again and again.
I have bought these Shoulder Roast for as low as $1.59 lb and there is hardly any waste to them.
I wish I would have weighted the finish product to see what the shrinkage was, But I bet it wasn't 20%.
The Butt with that Adobo rub smells insanely good. They are at 183* IT right now.
Quote from: squirtthecat on March 17, 2010, 11:37:11 AM
Question: How did you vacuum seal them w/ the marinade without it sucking it all out?
With the vac sealer I have you just hit the seal button when the fluid gets close to the top. That stops the vacuum and starts the sealin.
Oh ya you have to hold the bag upright when doin it and a second set of hands come in handy.
Quote from: OU812 on March 17, 2010, 12:36:56 PM
Quote from: squirtthecat on March 17, 2010, 11:37:11 AM
Question: How did you vacuum seal them w/ the marinade without it sucking it all out?
With the vac sealer I have you just hit the seal button when the fluid gets close to the top. That stops the vacuum and starts the sealin.
Oh ya you have to hold the bag upright when doin it and a second set of hands come in handy.
Mine has that option as well.
I always seal mine flat... Maybe that is why the juices try to run out so fast. I'll try letting it fold over the front of the counter next time. (maybe pin it in place with a hip/knee to keep the hands on the controls)
Hey - what if you put the meat in a gallon bag w/ the marinade, but just fold it over, then put that in the vacuum bag? It might trap it better..
STC,
You're about to open it again aren't you? ;) :D
QuoteThe Butt with that Adobo rub smells insanely good. They are at 183* IT right now.
I have found a new love for Adobo spice since I made NEPAS' carnitas last weekend. It went over very well with the wife and friends. I think my next butt will be the the Adobo rub. What the Adobo to Chili Powder ratio?
Squirt, Wally World has some cheap non sealable (except with a tie strap) Qt and Gal bags that i have used like you said.
Place something super liquidy in it and kinda squeeze the air outand fold over the top before putting in the vac bag and that works pretty good.
They are cheap. $.99 for a 100 and they are more flexable than ziploc type bags.
10-4!
Quote from: SnellySmokesEm on March 17, 2010, 12:54:15 PM
QuoteThe Butt with that Adobo rub smells insanely good. They are at 183* IT right now.
I have found a new love for Adobo spice since I made NEPAS' carnitas last weekend. It went over very well with the wife and friends. I think my next butt will be the the Adobo rub. What the Adobo to Chili Powder ratio?
I really didn't measure it, but it was probably 65/75 to 35/25. Adobo to Chili powder.
It really has a great smell to it while it is cooking.
QuoteI really didn't measure it, but it was probably 65/75 to 35/25. Adobo to Chili powder.
What, you experimented and you didnt take notes? You knew it was going to be a good thread and newbies like me would want the rub recipe so we could try it ourselves... :P Oh well, I guess I will have to experiment as well. :P
And yes it does smell very good! :)
Quote from: SnellySmokesEm on March 17, 2010, 01:35:18 PM
QuoteI really didn't measure it, but it was probably 65/75 to 35/25. Adobo to Chili powder.
What, you experimented and you didnt take notes? You knew it was going to be a good thread and newbies like me would want the rub recipe so we could try it ourselves... :P Oh well, I guess I will have to experiment as well. :P
And yes it does smell very good! :)
We ran out (!) of chili powder the other day while making a pot of chili.
I pretty much used up the left over adobo and other chili powders I had left.
Yeah - it was great! and not all that repeatable either....
Quote from: FLBentRider on March 17, 2010, 01:40:37 PM
Quote from: SnellySmokesEm on March 17, 2010, 01:35:18 PM
QuoteI really didn't measure it, but it was probably 65/75 to 35/25. Adobo to Chili powder.
What, you experimented and you didnt take notes? You knew it was going to be a good thread and newbies like me would want the rub recipe so we could try it ourselves... :P Oh well, I guess I will have to experiment as well. :P
And yes it does smell very good! :)
We ran out (!) of chili powder the other day while making a pot of chili.
I pretty much used up the left over adobo and other chili powders I had left.
Yeah - it was great! and not all that repeatable either....
Was it a tad "warm as heck"?
Figure if this turns out too warm:
A. I will know better next time.
B. I'll add some sweet sauce to it to try and balance it.
I have "poked" my finger on it a cple times and it doesn't taste too warm.
Quote from: SnellySmokesEm on March 17, 2010, 01:35:18 PM
QuoteI really didn't measure it, but it was probably 65/75 to 35/25. Adobo to Chili powder.
What, you experimented and you didnt take notes? You knew it was going to be a good thread and newbies like me would want the rub recipe so we could try it ourselves... :P Oh well, I guess I will have to experiment as well. :P
And yes it does smell very good! :)
You awoke my curiosity and I took a knife and sliced some of the bark off and it is not hot, just warm.
I think by the time it gets mixed in with the rest of the piggie it should be pretty good.
Wheres the money shot of those piggies? ;D
Here's a shot at 4.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11721.jpg)
I have been slow at 210* cause of the shoulder roast and didn't change the temp. At 4 was 21 hrs.
The bone is about to pull itself. temp is 189* I think I will take them out and give them a long FTC.
Damn, those piggies are lookin gooood.
Are they goin to be done in time for supper or are they spoken for?
I took the smaller butt off at 192* IT and double foil and TC'ed it.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11722.jpg)
This is the one that had the Pitts & Spitts Rub.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11723.jpg)
It looks like it is trying to pull it self. I didn't note this earlier, but I trimmed almost all the fat off these again.
Butt #1 Pulled (fell apart)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11724.jpg)
Butt #2 with the Adobo
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11725.jpg)
Going to FTC
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11726.jpg)
other side
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11727.jpg)
coming out of FTC
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11728.jpg)
All pulled
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/2%20butts%202%20shoulders/SDC11730.jpg)
The Adobo and Chili was actually kinda mid-mild. Nice flavor, this is a must do again also.
Thats goin to be gooood.
Goin to have to try the adobo on my next butt, I really like it on chicken and pork chops, never thought of tryin it on a butt.
When I got my La Caja and started playing around with the Mojo Criollo marinade,
I read that the Adobo seasoning is one of the things they add to a butt cooked in the La Caja.
Might try the Adobo with some Cayenne next time. I tasted the Butt this morning and it had mellowed out
to almost no heat. It taste great, just no heat.
Those butts look great. Two questions, do you think scoring the butts added anything and are you still satisfied with the fat cap trimmed from them? I've only attempted the trim once but I really liked the outcome. Interested to hear your thoughts, particularly on the scoring. Going to school on your experiences.
Those butts look great! Im with Ky on the scoring issue. My family is coming in town from NJ and TX next week for my son's 1st birthday and Butts and Brisket is on the menu :)
Quote from: KyNola on March 18, 2010, 09:18:46 AM
Those butts look great. Two questions, do you think scoring the butts added anything and are you still satisfied with the fat cap trimmed from them? I've only attempted the trim once but I really liked the outcome. Interested to hear your thoughts, particularly on the scoring. Going to school on your experiences.
KyNola, You know I have done just about everything I can think of to a Boston Butt.
I have slapped them, pinched them, flipped them, de-boned them, unrolled them, injected them, cut them up into sections
and then retied them together after the smoke, etc., etc.
The molasses/creole butts had a thick fat cap and I trimmed it off. It got a slather of "protection" so it didn't seem to bother
the outside getting too hard.
These butts came from Sam's and I bought a case of them. They were trimmed pretty good, but I did finish trimming them.
Was kinda scared doing them with no fat cap and no slather, but on the bottom shelf I had a roasting pan of tea water.
The outside crust of these butts was not hard and didn't use a knife to "chop" the bark, I just pulled it apart like the rest of the Butt.
"Scoring the Butts"
I liked it. It gave me little clumps of extra outside seasoned smoked filled area's to add to the inside pulled pork.
It was easy to do and kinda fun to do. I felt like "Zorro". ;D
I think it would help when you "slather" your piggy for deeper penetration of your sauce.
I went pretty deep with the scoring 1&1/2 in. Any deeper and you might get pieces falling off.
I might try going deeper next time, but only in one direction. (not crisscrossed)
Also not knowing how much smoke the "scoring" would suck up, I cut my smoke time down to 4 hrs with 2 hickory and 1 apple.
I like that combination and I will increase my smoke time back up in that it didn't quite have enough smoke for me, but then
that is just me. I like the smoke.
Hope this helps.
HMMM, what about scoring the Butt and soaking it in a ham glaze. $$ ching/ching!
What about hitting one with a Jaccard??
100s and 100s of tiny little holes..
Quote from: squirtthecat on March 18, 2010, 10:46:01 AM
What about hitting one with a Jaccard??
100s and 100s of tiny little holes..
They might seal themselfs up before you could get any smoke in them, but it is always worth a try.
I am kinda running out of Idea's to abuse more Butts.
If anyone knows something they have been wanting to try, tell me.
I have 13 Butts and 2 picnics that are waiting for smoke.
Dude, that was like an underhanded softball toss.. Not even gonna swing at it.. ;D
Totally agree Pat. Don't even start. ;)
CRG, thanks for the input on the scoring. Does seem like by scoring the butt you are giving yourself more surface to absorb smoke. Scooter2 has an interesting twist he has been doing lately when he smokes a butt on a MAK but could work just as well in a Bradley. After he takes the finished butts out, he breaks them apart into the chunks that it naturally separates into and puts them in the cold smoker side of the MAK and runs smoke on them for 30-60 minutes. You could do the exact same thing with a Bradley and "double smoke" the meat without drying it out.
How do you like that twist?
Quote from: KyNola on March 18, 2010, 12:26:46 PM
Totally agree Pat. Don't even start. ;)
CRG, thanks for the input on the scoring. Does seem like by scoring the butt you are giving yourself more surface to absorb smoke. Scooter2 has an interesting twist he has been doing lately when he smokes a butt on a MAK but could work just as well in a Bradley. After he takes the finished butts out, he breaks them apart into the chunks that it naturally separates into and puts them in the cold smoker side of the MAK and runs smoke on them for 30-60 minutes. You could do the exact same thing with a Bradley and "double smoke" the meat without drying it out.
How do you like that twist?
I've seen that and I like it. Might have to try it soon. ;D Thanks!
When you first put the butts in, how long did you think they would take? Still new to this and would have started getting worried after aboput a dozen hours let alone 21 ++.
From what i have read on site seems better to make ahead of time and either freeze or refrigerate rather than try to make for a dinner with friends, evem when starting day before.
Quote from: Rich_91360 on March 29, 2010, 02:45:28 PM
When you first put the butts in, how long did you think they would take? Still new to this and would have started getting worried after aboput a dozen hours let alone 21 ++.
From what i have read on site seems better to make ahead of time and either freeze or refrigerate rather than try to make for a dinner with friends, evem when starting day before.
Now I have not done this, But ronbreaux smoked a Butt this past weekend and kept his box temp at 250* and was able to finish with FTC in approx 11 hrs.
Am gonna try that method soon maybe for this Mid-week Butt experiment.
QuoteNow I have not done this, But ronbreaux smoked a Butt this past weekend and kept his box temp at 250* and was able to finish with FTC in approx 11 hrs.
Am gonna try that method soon maybe for this Mid-week Butt experiment.
Man CRG, What are you doing with all these butts????
Quote from: SnellySmokesEm on March 30, 2010, 10:22:58 AM
QuoteNow I have not done this, But ronbreaux smoked a Butt this past weekend and kept his box temp at 250* and was able to finish with FTC in approx 11 hrs.
Am gonna try that method soon maybe for this Mid-week Butt experiment.
Man CRG, What are you doing with all these butts????
I feed the less fortunate. (the ones out there in this world that don't have a Bradley) ;D
My Family, Son and DIL, Daughter and SIL, Mother, Sisters and BIL's (3), SIL's and their other half (3), Friends (a bunch)
It ALL gets eaten. I took a Butt, Buns, & Potato Salad to the people that change my oil in my Trucks and next time I went there, he N/C me for my oil change.
I have fun with it! Little do they know they are my Guinea Pigs. ;D
Quote from: classicrockgriller on March 30, 2010, 10:42:36 AM
I took a Butt, Buns, & Potato Salad to the people that change my oil in my Trucks and next time I went there, he N/C me for my oil change.
GREAT idea!
QuoteI feed the less fortunate. (the ones out there in this world that don't have a Bradley)
My Family, Son and DIL, Daughter and SIL, Mother, Sisters and BIL's (3), SIL's and their other half (3), Friends (a bunch)
It ALL gets eaten. I took a Butt, Buns, & Potato Salad to the people that change my oil in my Trucks and next time I went there, he N/C me for my oil change.
I have fun with it! Little do they know they are my Guinea Pigs.
Well, I am glad you have so many people to experiment on! I never doubt that it all didnt get eaten. ;D Well keep up the good work with the experiments!!!!
Sure wished I lived with in the "less fortunate" zone!
By the time you got to me you would need an oil change! :D
Quote from: smokeNcanuck on March 30, 2010, 07:39:48 PM
Sure wished I lived with in the "less fortunate" zone!
By the time you got to me you would need an oil change! :D
I have seen your Smokes and you are doing mighty fine without my food. ;D
PS. I don't deliver! ;D
You are the smokeNcanuck.