Hey Everyone,
I will be attempting my 1st pork butt tomorrow. This is a serious smoker's rite of passage for me :D Wish me luck! Updates and photos will be posted as they become available.
Specs:
Total Weight: 4.31kg (9.48lbs)
Price: 7.59/kg (3.45/lb) - a far cry from the $0.89/lb i'm seeing you southerners get :-\
Wood: Hickory (my apologies to the Texans ;D)
(http://img40.imageshack.us/img40/504/img7540p.jpg)
(http://img19.imageshack.us/img19/5919/img7545a.jpg)
(http://img43.imageshack.us/img43/1543/img7549j.jpg)
(http://img40.imageshack.us/img40/7599/img7552n.jpg)
(http://img193.imageshack.us/img193/4913/img7557m.jpg)
(http://img43.imageshack.us/img43/950/img7568s.jpg)
(http://img40.imageshack.us/img40/9996/img7573z.jpg)
Very nice..ya got any pictures pulled?
SIA
Quote from: smokeitall on October 11, 2009, 07:07:20 PM
Very nice..ya got any pictures pulled?
SIA
tomorrow, my friend! just getting the prep work started tonight.
"is it done yet? is it done yet?" :D
Great start there Monty!!
Oh I see you started today, I thought that last one almost looked like it was done...I looked at it again, so nevermind. I will try and wait till tomorrow for the pics, its just such a nice big butt. ;D
SIA
Nice start and SIA is right almost looks ready to eat
That's what I'm talking about! That looks good! Great start on the big stuff! I can't help but think how good that would taste on my plate!
Great start Monty. Don't ever apologize for using hickory on pork. I'm pretty sure that God invented pigs first and then thought "uh oh, I need something to smoke those boys with" and immediately hickory trees popped up all over the place. :D That's the theory we subscribe to in Kentucky.
KyNola
Great start monty and I agree with SIA and GRG, it looks good enough to eat.
I look at them pictures then I have to go get me a bowl of stupid cereal for breakfast...Dang.
HR
I just the price............Geez
They are killin you guys.
I bought 3 Beef Boneless Shoulder Roast today for $1.49 lb.
I read an article in our local newpaper today that said due to the economy
that cattle rustling is way up. I thought that stopped when Gene Autrey and
Roy Rogers stopped making cowboy movies.
Really nice butt monty ;D
nepas
Quote from: classicrockgriller on October 12, 2009, 12:36:57 AM
I just the price............Geez
They are killin you guys.
I bought 3 Beef Boneless Shoulder Roast today for $1.49 lb.
I read an article in our local newpaper today that said due to the economy
that cattle rustling is way up. I thought that stopped when Gene Autrey and
Roy Rogers stopped making cowboy movies.
I had relatives hung for rustling way back. On my dads side ;D
nepas
I had ancestors that did not like cattle rustlers - one or two actually wore a badge. Maybe they got together and out came some Texas frontier justice?
Gene Autry? Didn't he sing all the time?
Roy Rodgers? He had a horse and a dog. One or the other was named trigger and bullet?
I liked the Lone Ranger and Tonto.
"Well Tonto, it looks like we're surrounded by Indians." "What you mean WE, Kimo Sabe?"
Quote from: classicrockgriller on October 12, 2009, 12:36:57 AM
I just the price............Geez
They are killin you guys.
This morning I discovered a place that sells fresh pork by accident. The price is about $1 higher per kilo than that Monty bought his at.
HR
Looks good monty, The color of the rub looks great.
Is it done yet? Is it done yet? Is it done yet? Is it done yet? Is it done yet? ;D
:D :D :D
It does look good Monty!
Looking forward to the finished product :)
Was it possibly organically raised or one of the "heritage" breeds that bring a higher price?
Carolyn
Thanks everyone. Woke up at 430am to get the OBS fired up and pre-heated, and to let the meat come up to temp. Loaded it up at 600am and here we are 12 hours later at an IT of 195F :o This was my first time using the Maverick and boy is that thing ever handy. I only opened the cabinet twice - once to replenish water and once to pull it out!
Currently FTC'ing and will be pulled soon. The bark looks friggin outstanding! My computer is on the fritz right now (posting from a laptop) so the board might have to wait until later this week for pics. They are truly a thing of beauty!
Couldn't have done it without the Bradley forums. So much great info here.
-monty
Quote from: Caribou on October 12, 2009, 03:13:42 PM
Was it possibly organically raised or one of the "heritage" breeds that bring a higher price?
Carolyn
Definitely not heritage pork, but the butcher I went to certainly isn't known to be the cheapest in town. I'll have to start shopping around :)
You can lead a Horse to water but you can't make him drink.
If you are given the right info but you put it to work, then Monty deserves a pat on the back too.
Looking forward to the pics.
computer is still out of order but i managed to get the pics on the laptop
enjoy
(think i need to invest in a foodsaver :D)
-monty
(http://img79.imageshack.us/img79/8052/pulledpork019.jpg)
(http://img387.imageshack.us/img387/4109/pulledpork024.jpg)
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Great job there Monty. It all looks good, the rub, the bark and sure looks nice and moist. Your about the Foodsaver, it comes in handy. Keep up the good work.
Geat job. awesome
Well Done Monty I think your hooked!!
monty, it has been said in the forum and it makes sense and I'll pass it to you like it was passed to me. the smoke only penetrates so far.
when you pull your butt (hehe) kinda seperate the crust from the pulled meat. then chop your bark and mix it with the pulled part in a big pan.
then seperate for saving( ie vac seal). The idea is that the bark smoke meat will mingle with non bark meat and help add smoke everwhere.
I had some pulled pork in the freezer, took it out and almost totally defrosted. I re-smoked it on the Traeger and slammed it with Hab's
Vaunted Vinegar sauce.
Dang Monty, that looks incredible.
CRG has given you some great advice about chopping the bark and putting it in the pulled meat. One other trick that I do from time to time is to take some of the rub that you put on your butt prior to smoking and throw just a little into the pulled pork and stir it through. Seems to perk up that bark flavor a little even though there may be little bark in the meat.
KyNola
Wow Monty wonderful rewarding outcome for a good days work.
With such a result, I am surprised you peeked only twice.
HR
Nicely done monty, thats some of the best looking bark you have there, looks moist and tender.
Like the others have said, when you pull the butt I try to do the pulling in one big pan and mix all the bark in evenly. When cooking I put a foil drip pan on the tray below the one the butt is on, (after the smoke is done) then when the butt is resting put the foil drip pan in the fridge to allow the fat to congeal. Discard the fat and add the juice back to the pulled pork and serve.
Mmmmmmmmm Gooood
That looks great Monty, gonna have to do one of those myself soon hope my results are at least half of yours.
Great looking Butt, congo rats !! ;)
Yep Monty, that looks really good. I've only done one butt in the OBS so far with others having been done in the oven. The oven butts can't compare.
I'm also looking into a vacuum sealer and started a thread looking for info. You might find it useful. http://forum.bradleysmoker.com/index.php?topic=11920.0
thanks everyone
appreciate the tips. i chopped the bark up and mixed thoroughly with the rest of the meat (it's hard to tell in that photo) but i will definitely try sprinkling some rub into the mix and adding the juices back next time (this sounds ridiculously good!)
Arnie i've got my eye on your FoodSaver thread there, but at the rate i'm going through this stuff i might not even need to freeze any :D