Last week this was done and was pretty good.
http://forum.bradleysmoker.com/index.php?topic=15123.0
During the week ronbreau made a post about smoking a Butt at 250* and finishing in approx 11 hrs.
http://forum.bradleysmoker.com/index.php?topic=15143.0
I thought that was very interesting, SOOOOOOOO..
I started this Tuesday Morning.
Butt #1:
Is a 5 1/2 lb'er. I made some Deep slice marks on each side.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11844.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11845.jpg)
Made a brine from this:
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11847.jpg)
1 cup of the brine and 3 cups of water
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11848.jpg)
Put it all in the tumble injector for a 20 minute ride.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11849.jpg)
The butt and left over brine went into a ziplock bag and in the fridge
Butt #2
It is a big Piggie. 10 1/2 lbs that got 23oz of Tony Chachere's Creole Butter Marinade injected into it and the remainder of the second bottle
got pour into a ziplock bag (2 gal) and into the fridge.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11853.jpg)
The plan is to put them on tonite around 10 at 260* and see what happens.
More to come .......
Madness I say
MADNESS !
You can kiss me if no one is looking. Jack it up to 270. Come on. Live a little.
Seriously though. I prefer 260(ish.) I've never stabbed one to death with a knife though. I hope it stays moist. It now has a lot of places to bleed out.........
PLUS. Brined ones will take less time.
You guys beat me up if you want to but here are my thoughts on brining.
Brining is great for a piece of meat that doesn't take long to cook. Like chicken or pork CHOPS. The faster cook time is inhibited by the brining and lets the meat hang on to the moisture during the brutal process of driving it out with high heat. Long slow cooks benefit from INJECTING. It stays more moist because there is more moisture in there.
Since these are experimental Butts, I did one each way.
The injected one did not go under the knife.
Thanks for sharing your info. All this is good info to know.
I can't wait to see the results. I KNOW you will like it. Just pull it at 192 and wrap it and let it rest in a cooler to climb up to 195ish. (you know the bone pull drill) Pour a little liquid in the foil of your choice and when it starts cooling down it will suck it up and make it moist. With what you put on there for an injection and marinade I would suggest something like a watered down Sweet Baby Ray's bbq sauce with apple juice. You will need a little acid to brake up the oil of the butter type injection.
The Pork Bath that Butt #1 is getting is from Sweetwater Spice Company out of Austin, Texas.
www.sweetwaterspice.com
I called and talked to a guy named Scott.
He told me to make this an injectable marinade to strain off the solids in the part that is mixed up and save a cup
of the liquids. Dilute that down with 3 more cups of "juice or water".
Since I had already done what I did, I left it at that.
I did strain the liquids and make a wet rub for the piggie out of the solids.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11862.jpg)
For Butt #2 I used Tony Chachere's "More Spice" and cracked Black Malabar Pepper
This Butt started out at 10 1/2 lbs and with the injections it went into the sweat box weighing almost 12 lbs.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11861.jpg)
Got everything in the Smoker by 10:00 and am using a combination of pecan/apple/jim beam (8 hrs of smoke ;D)
Auber is set at 260* and it's SMOKIN.
Also with the discussion of smoking factory hotdogs I decided to do a few.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11860.jpg)
The Ball Park's (the long ones) just got wrapped in bacon.
Jalapeno Cheddar Smoked Sausage wrapped in Bacon and dashed with dried Jalapeno Pepper
And Johnsonville's "Andouille Spicy Smoked Sausage" with cracked Black Pepper.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11864.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11863.jpg)
Gonna make for a nice snack with they come out of the smoker.
Those dog remind me of the Super Burger Dawgs. I will have to look around to see if I can find the pictures and recipe for them.
1:00
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11867.jpg)
Time for these to come out.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11869.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11868.jpg)
Didn't have any Hotdog buns, So a Hamburger bun it is. The onions and cucumbers have been marinading in Rice vinegar with a gulp or two of garlic vinegar.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11870.jpg)
Man I hope the Butts taste as good as the dogs.
Nice dogs CRG - man them look good. Cant wait to see the how the butts turn out. Keep up the great work!
At 7 am.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11871.jpg)
I put them in FTC at the 11 hour mark. (9 am)
Unbelievable.
Big Butt
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11872.jpg)
Little Butt
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11873.jpg)
Those look almost good enough to eat. ;D
I'll take the little but, I like little butts. :D
I love a good hot dog, them Ball Park Franks are pretty damn good aint they?
I had one each of the Jalapeno Cheddar and the Andouille
sausage dog and they were trippin good.
It all looks good. Very nice job. Might have to try the hotdog thing some day.
Quote from: ronbeaux on March 31, 2010, 05:45:50 PM
You can kiss me if no one is looking. Jack it up to 270. Come on. Live a little.
Seriously though. I prefer 260(ish.) I've never stabbed one to death with a knife though. I hope it stays moist. It now has a lot of places to bleed out.........
PLUS. Brined ones will take less time.
You guys beat me up if you want to but here are my thoughts on brining.
Brining is great for a piece of meat that doesn't take long to cook. Like chicken or pork CHOPS. The faster cook time is inhibited by the brining and lets the meat hang on to the moisture during the brutal process of driving it out with high heat. Long slow cooks benefit from INJECTING. It stays more moist because there is more moisture in there.
I'm obviously biased (and new to the board) but I wanted to add my two cents about brining for slow smoking.
The longer meat cooks the more time water has to evaporate out of the meat. The water in between the meat cells starts to evaporate at 120 degrees internal temp and the water inside the meat cells begins to evaporate at 140 degrees internal temp - this is when the meat begins to dry out. From 140 degrees to 195 degrees the meat continues to dry out.
When you brine large cuts of meat for slow smoking there are two benefits.
1) All of the proteins in the meat are denatured which produces tender meat.
2) When the proteins denature they have more surface area and thus more binding sites for the free floating water in the meat cells. Water that is bound to the protein will not break free until 170 degrees internal temp - meaning that the amount of time that the meat is losing water to evaporation has been reduced greatly, thus creating meat that is more moist.
It should be noted that the brining process works by pulling water out of the meat via osmosis - that is how the proteins become denatured in the first place. The water that is lost to brining is less than the water that is lost to evaporation so there is a net gain in moisture through the process of brining.
Injecting creates more avenues for liquid to escape through evaporation. Using a fat based injection will counter that to some effect and obviously adds flavor but it is not a method that prevents meat from drying out.
ronbeaux is correct in that brined meat can cook faster - water is a better conductor of heat than air and the additional water content in the meat means that heat will be conducted through the meat more effectively and thus cook faster - some experiments show that meat can cook up to 10% faster.
Welcome Aboard Scott (Sweetwaterspice) I must warn you this place is addictive!!
Welcome to the fun sweetwaterspice, I thought your post was nicely written.
First, Let me state that I did not call for reinforcements to try to prove somebody wrong or right.
I didn't do this to try and prove that brining is better than injecting or vice versa.
I don't want to get into a war over "less filling, taste great".
The experiment was to Turbo Cook some butts.
I chose a 5 1/2 butt and a 10 1/2 butt on purpose to see if the size
of the butt would make a different in a Turbo cooked situation. I know
when it's low and slow, there isn't too much difference.
Ok, that being said, I do appreciate Scott taking the time to share his
knowledge on the characteristics of brining.
Scott, Welcome to the Forum and hope you can come back and join the fun.
The one thing we all love here is a good smoke.
Quote from: OU812 on April 01, 2010, 10:45:32 AMI thought your post was nicely written.
Me, too, but I didn't understand it very well once you got past the part that said brining has benefits. Even though my undergraduate degree is in Biology, I never was much of a science student (but I did have a smart girlfriend).
Quote from: Ka Honu on April 01, 2010, 11:10:14 AM
Quote from: OU812 on April 01, 2010, 10:45:32 AMI thought your post was nicely written.
Me, too, but I didn't understand it very well once you got past the part that said brining has benefits. Even though my undergraduate degree is in Biology, I never was much of a science student (but I did have a smart girlfriend).
I bet you use her for her mind only. ;D
The Turbo Smoking of a Butt is righteous. From start thru FTC (1 1/2 hour) was 12 1/2 hrs for both Butts.
Butt #2 Chachere's Injected and Rubbed.
I kinda knew what to expect as I had done a few like this before. This is one of my favorite ways to do a Butt.
The added surprise was the addition of the "More Spice" verses their original spice. Being a halfbreed cajun, spice is good.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11877.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11878.jpg)
Great looking meat CRG, but get your paw out of there :D
CRG, after looking at those Butts I'd never accuse you of needing my help. Maybe the reverse actually.
Do I understand your post correctly in that both Butts took the same amount of time to reach 195?
As for the Bio major - I married a woman smarter than myself. It's good livin'.
Thanks for the welcome to the board, I look forward to learning a lot from ya'll.
I'd say it looked good. Be honest. Can you tell the differnce between a 20 hour and an 11 hour butt??
Welcome sweetwaterspice! Interesting post.
Ronbeaux good question. On the big smokers, I tend to keep the temps on the hot spots 250 or above - and that is where the butts go. Although I might (not definitive) be able to tell the difference it is slight. There are times the real slow ones seem to have a better mouth feel (more melted fats and collagen I guess), but that could have been there for the faster ones also. I feel briskets are the same. Different conversations, lead me to believe that some of the pitmasters in the Brisket Belt, might laugh at us for low and slow (225 or so). It was hinted that they used much higher temps, but have not gotten particulars yet.
And then you get the stubborn butt. One of the last ones I've done in the Bradley - First 5 hours probably averaged 200. Next two hours probably 200, Next 4 hours 250. The a short detour in a cooler for transfer, and then 3 hours in oven at 350. Finally done. I was surprised as to the moistness and mouth feel - but I only had parts of the money muscle and the horn.
CRG, what is the purpose of the big slices you made prior to brining?
Nice CRG
Why dont ya come to PA June 26 and show us yer smoke ;D
Quote from: DTAggie on April 01, 2010, 08:34:48 PM
CRG, what is the purpose of the big slices you made prior to brining?
OK, for some reason I have missed your posts. Class of 78 here!
Quote from: DTAggie on April 01, 2010, 08:34:48 PM
CRG, what is the purpose of the big slices you made prior to brining?
If I remember right it was so he could get more surface area for the smoke to adhere to and get more bark.
Caneyscud - I can tell you that the places that most consider the Mecca and Medina of Brisket - Lockhart and Luling - start their briskets out at 375 or so for the first hour and then as they move them down the pit (their pits are 10-15' long) the briskets get lower sustained temps.
They will cook a 12 lb brisket in 6-8 hrs. I think they do it partly out of necessity as they feed a lot of people every day, but you can't argue with the results. Just phenomenal brisket at Kreutz's, Smitty's, and Luling City Market.
If you're in Central Texas, I would also recommend Giddings Meat Market, Gonzalez Meat Market (they make great lamb ribs), and Franklin BBQ in Austin proper.
Geez, I just realized I didn't post the pics of the Sweetwaterspice Butt.
Where the Hell are my Manners.
Will do that now.
Quote from: classicrockgriller on April 09, 2010, 11:17:11 AM
Geez, I just realized I didn't post the pics of the Sweetwaterspice Butt.
Where the Hell are my Manners.
Will do that now.
Still Waiting ;D
Funny you mention Medina - some of my family settled on the Medina and help found Bandera! Native of Central Texas, but not there now and haven't been for almost 32 years now uhhhhh wife won't let me go back! Family still there and get back quite frequently. Last time dined at Kruetz's and Luling and the Salt Lick. Have had some eats at Gonzales, haven't tried Giddings, and I try to stay outta Austin as much as I can except to fly in and out of. Gig 'em
I actually thought the starting temp would have been much higher looking at the size of the fire in their pits at Kreutz. Guessing 450 to 500 or so. Did not know the timing - all I could do was guess. Just knew that it took less than an hour per pound.
Sweetwaterspice Butt:
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11874.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11880.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butt%202/SDC11881.jpg)
Absolutely Delicious.
I went back and bought the Fajita Bath, BBQ Bath, and the Brisket Bath.
Looks good CRG.
The bark almost looks like it is caramelised.