Got a 10lb butt going right now. Mixed 5 T Jans rub with 1/2 cup EVOO made a past and rubbed the butt real good with it. Going to boat it so its stays moist @ 225* with pecan/ hickory for 4 hours then just 225* no smoke until done.
Got the skin side up ;D
(http://i123.photobucket.com/albums/o290/stlthy1/maybutt8.jpg)
nepas
Nice looking butt there Nepas! ;D I just popped a brisket and a butt into the new smoker....Yee Haw!!!
C
Quote from: westexasmoker on May 16, 2009, 12:40:12 PM
Nice looking butt there Nepas! ;D I just popped a brisket and a butt into the new smoker....Yee Haw!!!
C
Are ya using the M wood ;D
nepas
Quote from: NePaSmoKer on May 16, 2009, 12:55:33 PM
Quote from: westexasmoker on May 16, 2009, 12:40:12 PM
Nice looking butt there Nepas! ;D I just popped a brisket and a butt into the new smoker....Yee Haw!!!
C
Are ya using the M wood ;D
nepas
What?? There's other wood??
C
Quote from: westexasmoker on May 16, 2009, 01:11:00 PM
Quote from: NePaSmoKer on May 16, 2009, 12:55:33 PM
Quote from: westexasmoker on May 16, 2009, 12:40:12 PM
Nice looking butt there Nepas! ;D I just popped a brisket and a butt into the new smoker....Yee Haw!!!
C
Are ya using the M wood ;D
nepas
What?? There's other wood??
C
yeah
hickoryoakmaplecherryalderpecanspecialblendapple.....oh yeah and mesquite ;D
nepas
I just pulled my butt out of the smoker :D ;D
Been in since 3pm its now 12am est. Letting it rest covered for about 30 mins then going to shred.
(http://i123.photobucket.com/albums/o290/stlthy1/maybutt9.jpg)
Had to bump the temp to 270 for the last 45 mins.
(http://i123.photobucket.com/albums/o290/stlthy1/maybutt10.jpg)
All pulled and ready for sammies ;D
(http://i123.photobucket.com/albums/o290/stlthy1/maybutt11.jpg)
nepas
Looks great Nepas!
Great lookin' vittles there NePa! How's 'bout Fed Ex'ing me some! lol Happy eating!
Quote from: SemperFiPhil on May 17, 2009, 08:46:35 AM
Great lookin' vittles there NePa! How's 'bout Fed Ex'ing me some! lol Happy eating!
Thanks pens & SFP
The fed ex dude might eat it before delivery ;D :D
nepas
That smoked butt came out beautiful!
I have a question:
Is a pork butt like a pork shoulder? Is one from the front leg and the other from the back end?
I always see pork shoulder roasts at the store and then I see butt and shank hams.
I have a full understanding of beef cuts but pork is a big mystery to me for some reason.
Thanks for the enlightenment!
Carolyn
Do you prefer the wet paste oover a dry rub or cym with rub?
Quote from: Caribou on May 19, 2009, 11:47:36 AM
That smoked butt came out beautiful!
I have a question:
Is a pork butt like a pork shoulder? Is one from the front leg and the other from the back end?
I always see pork shoulder roasts at the store and then I see butt and shank hams.
I have a full understanding of beef cuts but pork is a big mystery to me for some reason.
Thanks for the enlightenment!
Carolyn
There are 2 cuts from the front shoulder area.
The Pork butt / boston butt / pork shoulder (the "butt" end"
and
The Picnic shoulder (the "shank" end)
If you had a whole shoulder it would be both.
The boston butt has a shoulder blade bone in it, and the picnic has the foreleg(sp) bone. I guess translated it would be the upper arm ?
Quote from: Smokin Soon on May 19, 2009, 11:53:10 AM
Do you prefer the wet paste oover a dry rub or cym with rub?
I like a wet paste, my wife likes BBBR. Sometimes i do cym and BBBR or just baste CarolinaTreet on it while smoking ;D
nepas
Pork shoulder roast is boneless butt. When you see a cut call butt ham, that is from the leg (ham section or hindquarters). It's the top half of the leg. It has more meat, but also more fat and connective tissue then the shank end.
Thanks for the clarification!
Now I get it,
Carolyn
I like that paste idea, thanks nepa! Got 2 8 pond butts all pasted and wrapped with BBR and EVO. I will try the Carolina Treet mop as well. At what stages to mop?
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00755.jpg)
Quote from: Smokin Soon on May 19, 2009, 05:34:06 PM
I like that paste idea, thanks nepa! Got 2 8 pond butts all pasted and wrapped with BBR and EVO. I will try the Carolina Treet mop as well. At what stages to mop?
(http://i282.photobucket.com/albums/kk250/smokinsoon/DSC00755.jpg)
I use a silicone brush and brush around the 2, 4 and 8 hour mark.
nepas
Thanks! Gonna be a late night thing cause I am doing lunch for about 13 guys at work. Never did a mop on a butt before. I think that will give the "bark" some added flavor.
Nepas
Did you smoke the butt on the racks first then put it into the tray and did you cover it for the long slow cook?? Or did you just put the butt in the tray and smoked it with out any foil covering?? I am about to try my first pork butt and yours looked great!! and I don't mean your "butt" ;D
Quote from: Bobbert on May 20, 2009, 06:42:47 AM
Nepas
Did you smoke the butt on the racks first then put it into the tray and did you cover it for the long slow cook?? Or did you just put the butt in the tray and smoked it with out any foil covering?? I am about to try my first pork butt and yours looked great!! and I don't mean your "butt" ;D
I put it on the racks for 4 hours with smoke and 225* heat then boated it in the foil pan uncovered for the rest of the cook. When i brought it in the house i let it rest just covered for 20 mins b4 i pulled it.
nepas