Memorial day my parents are coming over to eat with my wife and I. I plan on using them as guinea pigs for my first smoke. I think I'm going to buy the butts from sam's club. I've got a few questions and then my plan.
Questions:
1) The butts at sams come in a 2 pack, would I be better off trying to freeze one for later or cook both, pull then freeze half?
2) Should I inject the Butts? If so with what?
The Plan:
- Looks like it will be 2 ~8lb butts.
- Rub the butts, wrap them in plastic wrap and into the fridge Friday night.
- Start smoking Saturday at 8 PM
- Cooking at 220
- 4 Hours of Hickory Smoke
- Before bed fill a pan with some beer and put under the rack the butts are on.
- Refill the water pan before bed.
- In the morning before church check and re-fill the water pan.
- I figure it shouldn't cook that quick but in the case that it does I figure I can drop the temp to 190 or so while at church so that it doesn't hit 195 while we're out for an hour.
- I'll have a temp probe in each butt so pull them at 195 IT and FTC them.
- After an hour or two pull them and and add to the crock pot chop the bark and add that as well.
- Let the drippings cool, scoop off the fat then into the crock pot with those as well.
- Put it in the fridge and start heating in the crock pot Monday morning.
Sounds like you are right on track...
Smoke them both, it doesn't take that much longer.
Concur.
I would rotate racks when you refill the water bowl and before church.
If you are going to serve Monday, why not start Sunday night and have fresh on Monday?
Quote from: FLBentRider on May 24, 2010, 12:14:54 PM
Concur.
I would rotate racks when you refill the water bowl and before church.
If you are going to serve Monday, why not start Sunday night and have fresh on Monday?
I read that a lot of people think it has more flavor after sitting over night. I also wasn't sure on the cooking time and wanted to make sure if I got a stubborn one that all was ready when it was dinner time. Being my first smoke I didn't want everyone ready for dinner and have a stubborn butt holding everything up.
What ever time you start, I would try to make sure you have
finished your smoke time before you crash for the nite.
Quote from: Sorce on May 24, 2010, 12:19:05 PM
Quote from: FLBentRider on May 24, 2010, 12:14:54 PM
Concur.
I would rotate racks when you refill the water bowl and before church.
If you are going to serve Monday, why not start Sunday night and have fresh on Monday?
I read that a lot of people think it has more flavor after sitting over night. I also wasn't sure on the cooking time and wanted to make sure if I got a stubborn one that all was ready when it was dinner time. Being my first smoke I didn't want everyone ready for dinner and have a stubborn butt holding everything up.
That is a good plan, there's just isn't much better than snacking on a butt right out of FTC. It heats up fine too.
I almost always make more than I need (I usually do 4, last time I did 8) , and that kind of hedges my bets against 1 stubborn butt. There will be one that is often done a couple of hours before the last one. The last batch was a four hour spread between first and last butt.
Sounds like you have a great plan Sorce.
Just make sure you get rid of them burnt pucks and you are good to go.
Oh ya, I would do both of them butts.
Sounds like you have a good plan.
I always do 2 butts at a time. I've taken them out of the fridge and placed in the smoker after a half hour sit period and it's taken 24-26 hours. I smoked 4 last week for a graduation party (2 at a time) and let them warm up to room temp for 3 hours before going in the smoker and they only took around 12 hours, so make sure you warm them up to cut down the cook time. Also I have FTC'd for 4 hours and they still burn my fingers when pulling.
A side note - since you mentioned Sam's. the steam table pans (small ones) woth lids make excellent storage containers, just add some apple juice and place in the oven to re-heat at a low temp. You can also add the chaffing stand for minimal price and have a setup that will pay for itself with your professional look years over.
Have fun !!
Quote from: FLBentRider on May 24, 2010, 03:31:51 PM
That is a good plan, there's just isn't much better than snacking on a butt right out of FTC. It heats up fine too.
Nothing stopping me from snacking Sunday. ;D
Thanks for the input everyone, any comments on the second question? Do I need to inject these with something or brine them or anything before rubbing them?
Quote from: Sorce on May 26, 2010, 06:00:27 AM
Quote from: FLBentRider on May 24, 2010, 03:31:51 PM
Do I need to inject these with something or brine them or anything before rubbing them?
You dont need to inject but if you want to try something give this (http://www.cajuninjector.com/cajun-injector-marinades-with-injectors.html) a shot.
Or what ever comes to mind, butter, BBQ sauce, CT, beer, wine its all good.
I have taken the rub I'm using put it in the spice/coffee grinder to turn it into a fine powder then mixed approx 1 T with a stick of unsalted butter and a shot of beer then injected the butt with this concoction.
You get your rub on the inside as well as the outside.
Quote from: Sorce on May 26, 2010, 06:00:27 AM
Quote from: FLBentRider on May 24, 2010, 03:31:51 PM
That is a good plan, there's just isn't much better than snacking on a butt right out of FTC. It heats up fine too.
Nothing stopping me from snacking Sunday. ;D
Thanks for the input everyone, any comments on the second question? Do I need to inject these with something or brine them or anything before rubbing them?
I've brined them using AB's molasses brine, but I don't do it every time. They seem a little juicier.
For comparison, do an injection on one butt, and leave the other alone. See if it make any noticeable difference to you..