The local grocery stores around here (Orange County, NY) don't usually carry butts, mostly picnics. Today I had my mind set on spare ribs but I was happily surprised to find some butts in the butcher's chiller. I picked up a 7 pounder. Nice fresh cut of meat. You just know it's gonna be good. Gave it a dry rub tonight and wrapped it in plastic to sit for about 24 hrs in the fridge before it goes into the Bradley. Plan is to slather with yellow mustard right before going into the Bradley, fat side up. The rub consists of brown sugar, kosher salt, garlic powder, cayenne pepper, black pepper and a crushed bay leaf. The plan is 4 hours of smoke (2 hickory and 2 apple). And this time I'm not going to bother much with the smoker temp, as long as it's under 240* I'm leaving the temp control alone. Last time I did a butt I was trying real hard to maintain 220* and after the half-way point I ended up having to make trips to the smoker every 30 minutes to adjust the temp.
(http://www.abstractsurroundings.com/1stsmoke/pork01.JPG)
(http://www.abstractsurroundings.com/1stsmoke/pork02.JPG)
(http://www.abstractsurroundings.com/1stsmoke/pork03.JPG)
(http://www.abstractsurroundings.com/1stsmoke/pork04.JPG)
Oh man this is gonna be good. Good for you on not fiddling with the temp setting. Just let the smoke roll. It's done when it's done.
As CRG says "You can hurt it. It's dead!" :)
Smoke on, Max!
That is a good looking piece of meat.
You did good. 240* ain't gonna hurt that butt.
Rub sounds pretty good too.
Looks like it's gonna be good.
Very nice!
Can't wait to see it pulled
Hi Max;
If you have a Sam's Club membership you can get butts there. They don't display them, you need to ask for it. When you purchase, you must buy the whole cryovac; which consist of two butts for a total of 10 - 16 pounds. Each butt can weigh between 5 - 8 pounds.
The Sam's in my area has them on display. They seem to carry the best butts in our area.
Quote from: Wildcat on August 30, 2010, 04:56:55 AM
The Sam's in my area has them on display. They seem to carry the best butts in our area.
Same here. They don't really display briskets all that often, however.
Quote from: Uncle Pigfat on August 30, 2010, 03:53:44 PM
Quote from: Wildcat on August 30, 2010, 04:56:55 AM
The Sam's in my area has them on display. They seem to carry the best butts in our area.
Same here. They don't really display briskets all that often, however.
Ditto here.
Lots of butts on display. (well.. ::)) But only a handful of briskets. You have to ring the bell, and the guys in the white coats will roll out a cow or 2 if you don't like the few they have in the cooler..
Nice Butt... all rub down and ready for some smoking!
Sam's always has butts, and they will go grab a case if there isn't any on display - or if you want more than they have.
They always have brisket and pork loin too.
Also, their Maker's Mark price will pay for your membership. ;D
Not all Sam's carry the same items. In my area, which is a few counties above Max; the Sam's Club does not generally carry briskets, and they don't display the butts. Some of it has to do with what the meat manager decides on what sells in a specific area, and some depends on where that Sam's distribution center is located. Not all distribution centers carry the same items.
I can't even get a deal on the Maker's Mark. My local Sam's does not sell liquor. :(
Quote from: Habanero Smoker on August 31, 2010, 01:35:13 AM
Not all Sam's carry the same items.
That's right. Sam's here only has trimmed flats of brisket, not packer cuts. And I've never seen butts out on display, but never bothered to ask for them either. One thing I love about the Sam's here is the cheeses they sell are very good quality and sold in nice big blocks, perfect for smoking.
Looks Goooood...................be interesting to see how long it takes.
It's been in there for 14.5 hours and is now at IT of 190*. I'm going to probe it with another thermometer and pull it out if it reads 190* or above. BRB...
Ok, 2nd IT therm is reading 181*. By the looks of the meat pulling from the bone I bet it'd be fine to FTC it now. But I'm going to wait for it to gain a few degrees hotter as I do not want to FTC it for over 5 hours.
I'll FTC with a few tablespoons of heated cran-rasberry juice and pull it apart later tonight for supper.
By the way, I put it in the smoker at 10pm last night, loaded the smoker with 2 hrs of hickory and 2 hrs of apple wood. Used an aluminum cake pan instead of the bowl, nearly full with water. Vent wide open. I woke up at 4:30am to see the smoker temp at 243* and IT of around 165*, and the cake pan completely dry! I immediately misted the butt with spray bottle of water, turned the heat down a notch and killed the smoke generator, dumped the spent pucks and put a kettle on the stove to heat up some water to boil. After a few minutes I refilled the cake pan with water. Since then the smoker temp has been mostly at 225* - 230*. Looks like it's gonna have a nice bark and by the feel of the therm probe, still nice and juicy and tender.
After 16 hours it is now in FTC. It was still at IT 190* but I just decided it was time. Gonna FTC for about 3.5 hours and pull apart. Pics below are before going into the smoker with mustard slather on top of rub, into the smoker, and then just before FTC. I use wood skewers to plug thermometer holes.
(http://www.abstractsurroundings.com/1stsmoke/pork05.JPG)
(http://www.abstractsurroundings.com/1stsmoke/pork06.JPG)
(http://www.abstractsurroundings.com/1stsmoke/pork07.JPG)
Looks good and a very nice barq.
Looking good. Bet you are going to really like it.
Couldn't have been better!
(http://www.abstractsurroundings.com/1stsmoke/pork08.JPG)
(http://www.abstractsurroundings.com/1stsmoke/pork09.JPG)
(http://www.abstractsurroundings.com/1stsmoke/pork10.JPG)
That looks perfect! Nice job!
Awesome job!
Man that looks great!
Lets eat!
Mmmm puulllled pooork mmmmmmmm Nice job Max
AAA++
Good job looks great
That looks great Max!
Can I have a little coleslaw on mine please?
;D
Mighty fine indeed
Beautiful Max! Really nice job.
Quote from: Max on August 31, 2010, 08:41:37 AM
Quote from: Habanero Smoker on August 31, 2010, 01:35:13 AM
Not all Sam's carry the same items.
That's right. Sam's here only has trimmed flats of brisket, not packer cuts. And I've never seen butts out on display, but never bothered to ask for them either. One thing I love about the Sam's here is the cheeses they sell are very good quality and sold in nice big blocks, perfect for smoking.
Flats are about all I can get in my area. My Sam's no longer carries flats, but I use to smoke them all the time with good results, and at that time they were not trimmed. I now order my flats from my local Price Chopper. I don't know where he gets them from, but they average 7 pounds - certified Angus.