Whipping up a couple butts for Christmas.
Two 7-8 pound butts with CT applied and an 'all purpose rub' given to me as part of my Bradley Xmas gift.
Brisk 20 degrees F outside, snow blowing, great day to do some smoking. ;D
Smoker preheated to 260 F, boiling water in the bowl, Maple pucks loaded.
Butts ready to go into the smoker.
(http://i253.photobucket.com/albums/hh46/pensrock/xmas%20butts/100_0944.jpg)
Butts just going in.
(http://i253.photobucket.com/albums/hh46/pensrock/xmas%20butts/100_0945.jpg)
More to come.
CT slathered and rubbed butts. Sounds good Pens!
KyNola
It's also in the 20's and windy here.
Looks good pens. It looks like you'll be doing a little over 3 hours of smoke. Maybe 24 hours total?
I'm doing rib roast this year. In the oven. In the house. Where it's warm. ;D
Thanks Larry.
Arnie, about 3 hrs 40 minutes of smoke, using up whats left from open packs. :)
I'm thinking since they are smaller butts 7-8 lbs, I should be able to finish them in about 16 hours, give or take. ???
Come on get out in the cold and cook your food like it was intended. ;D ;D
Looks good Greg
CT is good stuff. Cold here too.
nepas
I like "Whipping up Butts for Christmas" too!
They look great already!
Looks good Pens, just put in a tshirt ham for our Christmas feast. How do you keep your Bradley so clean?
QuoteHow do you keep your Bradley so clean?
I think the photo is a little deceiving. The smoker in not that clean, IMHO.
I clean the racks, bowl and V tray, other than that I wipe the seal and the seal area down each time. And wipe the outside down when needed. That's about all. I actually need to open up the smoke generator, its not pushing pucks like it should, I hope its only gunk cause its got to be out of warranty. About every other one will not drop and I have to push the advance button several times to get it to push a puck. It seems like the puck pusher does not return far enough to allow the next puck to drop.
Probably just needs a little 'love" ie: good cleaning.
I try to do that once a month or so but I have ran 420
pucks thru my smoker in 4 months.
Ok here the butts are after 3hr 40min of smoke @ 215F. They have been in for a total of 7-1/2 hrs at this point.
The IT are ~135F.
(http://i253.photobucket.com/albums/hh46/pensrock/xmas%20butts/xmas_butts.jpg)
Nice color.
That smaller butt looks like it shrank more than the big one.
Looking good Pens.
As Sir Mix-a-Lot said "I like big butts and I cannot lie". ;)
KyNola
I though that was:
I like PORK BUTTS and I cannot lie!
Its got a flavor your can't deny
a soak in the brine, rub, smoke and some time
makes me hungry and it doesn't rhyme.
Aw man, who turned on that rap music again. It'll take another day to get that out of my head. ;D
You guys are all wacked. LOL I love coming here. ;D ;D
The butts are now at 185 and 190, won't be long now. I think instead of FTC I'll just put them into a warm oven to rest and cool. Then deal with them in the morning after I get the cheese/pepperoni and pistachios in the smoker. I'll take pics before pulling and post in the morning.
You are right Pens, those guys are wacked. Glad I'm not like that!
yea you of all people....... lets see, there has to be something worse than wacked. ;D ;D ;D
Quote from: pensrock on December 22, 2009, 06:49:40 PM
yea you of all people....... lets see, there has to be something worse than wacked. ;D ;D ;D
Moi?
Ok here are the results.
I covered them with foil and put into a warm turned off oven to sit till this morning.
Ready to pull.
(http://i253.photobucket.com/albums/hh46/pensrock/xmas%20butts/xmas002.jpg)
Pulled using bear claws. They work great, but I do think the pork pulls better still warm.
Got a big bowl full plus a couple ziplock bags if more is needed tomorrow.
(http://i253.photobucket.com/albums/hh46/pensrock/xmas%20butts/xmas003.jpg)
Went out to get the smoker ready for todays smoke. Damn its zero degrees F out. Warmed the smoker up to 150 F to thaw out till I got the goodies ready to put in. But thats another post, look under cheese/nuts etc.
Looks like they came out real nice pens. You should be all set with pork for a day or two. :D
I like to pull pork while it is still warm also.
Those look most excellent.
They will be a big hit at BIL's.
QuoteThey will be a big hit at BIL's.
Just found out some of the menu, beside the pulled pork, I'm taking some ABT's, moinkballs and some itialian sausage bites wrapped in bacon and dome like a moinkball.
Besides that there will be venison sausage, Elk loin chipped thin and made into steak sandwiches, chili (not sure what kind of meat), cheese/pepperoni and who know what else. Oh yea, there may be a few beers there also. ;D ;D
Quote from: pensrock on December 23, 2009, 09:38:24 AM
QuoteThey will be a big hit at BIL's.
Just found out some of the menu, beside the pulled pork, I'm taking some ABT's, moinkballs and some itialian sausage bites wrapped in bacon and dome like a moinkball.
Besides that there will be venison sausage, Elk loin chipped thin and made into steak sandwiches, chili (not sure what kind of meat), cheese/pepperoni and who know what else. Oh yea, there may be a few beers there also. ;D ;D
Sounds like a feast! Wish some of you guys were closer, then I wouldn't have to cook. I'd just get the left overs.
Man, that's an awesome menu. Merry Christmas indeed!!
KyNola