Started my first but last night and I'm 14.5 hours in and currently at 178 IT. Someone please remind me to have patience please... I've learned a watched thermometer never rises. It's about 9 degrees outside but the OBS is holding strong like a champ.
I've got pics I'm gonna post wants I'm done so stay tuned.
TB
Patience grasshopper!
You are probably in a stall stage where the temp will stay there for what seems like forever, or about 8 more hours depending on the size of your. . . .butt. Remember it is done when it is done. I cook to 190 and FTC for 3+ more hours before thinking about pulling - make sure you FTC, it's crucial.
Prior to placing in the smoker, while on the rack did you ask anyone if the rack makes your butt look big ??? ;D
Thx Indy... You know what the weather is as I assume by the name you Re in Indy too!
Yeah that stall point can seem like forever :D. I like to take my butt to 200 IT then FTC. I do not know if you can take waiting that long though...How big is your butt? ;D
The butt I'm cookin' is 7lbs... I'm assuming that's what you are talking about ;D
Oh Yeah! That is what I was asking. Does it make your smoker look big? Ok I am done ;D
Sounds like you're on the right track and your butt will be done in a little while and you'll have time for FTC! It will be great! Congrats! ;D
Three hours of FTC and counting... does anyone else's Butt call to them from inside the cooler? This is like waiting for the bell to ring on the last day of school! GIVE ME STRENGTH!
Quote from: TrippingBilly on January 09, 2011, 11:36:41 AM
Three hours of FTC and counting... does anyone else's Butt call to them from inside the cooler? This is like waiting for the bell to ring on the last day of school! GIVE ME STRENGTH!
Three hours is good.
Break that bad boy out.
OK, here are the pics so far. 3 hours in FTC and holding to 5.
Here is the Butt out of package
(http://i1137.photobucket.com/albums/n515/TheTrippingBilly/buttoutofpackage.jpg)
Here is the butt using Wild Willy's #1 rub ready to go into the smoker (link to rub if interested -> http://www.globalgourmet.com/food/egg/egg0697/wildrub.html#axzz1AZMKcxv6 )
(http://i1137.photobucket.com/albums/n515/TheTrippingBilly/Buttwithrubreadytogo.jpg)
After 16 hours in the smoker ( 4 smoking in Hickory and 12 cooking at 225) it's ready to come out
(http://i1137.photobucket.com/albums/n515/TheTrippingBilly/buttinsmokerreadytoFTC.jpg)
Ready to FTC... 4 layers of heavy duty aluminum and two heavy towels into the cooler. You can see where the fat broke up when I used the tongs to get it out. It just smelled incredible and I can't wait to taste the bark.
(http://i1137.photobucket.com/albums/n515/TheTrippingBilly/ButtreadytoFTC.jpg)
I will post pics after I take it out, make the sandwiches, and deem it a success.
tb
FLB... I think I read that you "taught" 5 hours and that's what made it... I'm going the distance... :)
TB,
You're a man after my heart. HICKORY!!! Is there any other wood? :D I don't think so.
Great looking butt. Nice going.
You dun real gud ;D
Yep! Falling apart good right out of the smoker and then a good long FTC! This my man is going to be the best butt you have ever had! ;)
OK, butt has been pulled and consumed and I must say it was incredible. The bark was fantastic and the meat was even more amazing. It was just for my wife and I (I just had to make a butt with my new OBS ya know) and we both had two big sandwiches (pics below). The bone just pulled right out of the meat and it just shredded apart easily.
I do have a questions, however... what's the best way to reheat? I'm going to make a pizza tomorrow for the BCS Championship game party at my neighbors but I'm gonna wanna sandwich later tonight and probably tomorrow. Does microwaving dry it out? Any advise is appreciated.
Here's the butt fresh out of the foil
(http://i1137.photobucket.com/albums/n515/TheTrippingBilly/firstbuttreadytopulll.jpg)
Here's the pulled meat, had to mix the bark in well!
(http://i1137.photobucket.com/albums/n515/TheTrippingBilly/firstbuttpulled.jpg)
And the finished product. I wanted a sandwich to just taste the meat and then I had to make my signature "Fat Joe"... Pulled Pork, Mac-n-Cheese, and Fries on a bun... you're gonna eat 'em all anyway, why not put 'em on the same bun?!
(http://i1137.photobucket.com/albums/n515/TheTrippingBilly/firstbuttsandwichesmade.jpg)
Thanks to everyone who posted so many pics and advise, made this much easier.
TB
Dang TB, sammie's look awesome!
If your not to full...pat yourself on the back! You done good! ;D
we used to buy montreal smoked meat direct from Monreal and the deli told us this was the only way to reheat
the best way to reheat is to store the meat in vac-sealed bags
and reheat in hot water
tastes like the first day
stole this from a BBQ champs site
Bring water to a boil in a large pot. Submerse vacuum packed bag into water. Boil bag for approximately 1-2 minutes per ounce for frozen meat, 1 minute per ounce for thawed meat or until the internal temperature reaches 160ºF. Remove bag from water and carefully cut open. Caution – contents will be hot and steam may escape. Empty contents onto a plate and break apart with a fork.
DO NOT ATTEMPT BOILING IF BAG IS BROKEN
i just smoked 2 butts today and after dinner we made up 7 packs for the freezer
Great job TB. Butt looks fantastic! Glad to see the Bradley help a good temp with it so cold outside.
pryalls,
I agree with your reheating directions with one exception. I would not submerse that vac sealed bag in boiling water if it is a home model vac sealer. There have been instances where the temp of the boiling water will actually cause the seal to "break or release" and you have a bag full of hot water and meat. (Please don't ask me how I know :-[ but take my word for it) What I do now is to bring the water up to just below the boiling point and position the vac sealed bag so the sealed end is out of the water. Works everytime.
For larger gatherings or amounts. You can put it in a crock pot with a splash of apple juice and reheat. I have also done this on the stove top in a pan over low heat.
I started reheating by boiling the vac sealed bag in fear of drying out. It worked well, but I have since reheated in the microwave and have not had a problem. I have re-heated larger portions on the stove with a little water or apple juice added and it also is not a problem.
You shouldn't have an issue with it being dried out.
Wanted to give a bit "THANKS" to all the recommendations on reheating. I wound up making a BBQ Pork pizza for my neighbors get together yesterday for the BCS game and it was incredible and a huge hit. I was actually sent home at halftime to make another one!!! I forgot to take a picture so I'll just have to smoke another butt and do it all over again :)
Quote from: TrippingBilly on January 11, 2011, 04:53:08 AM
Wanted to give a bit "THANKS" to all the recommendations on reheating. I wound up making a BBQ Pork pizza for my neighbors get together yesterday for the BCS game and it was incredible and a huge hit. I was actually sent home at halftime to make another one!!! I forgot to take a picture so I'll just have to smoke another butt and do it all over again :)
Now your in the right frame of mind!! Do it again!!
Can't see my screen for drool !!
Lookin' good !! 8) 8)
Jim O
yummmy