I usually don't post pictures of something I have already smoked; but I had to post a picture of this butt I got from Sam's Club. When you purchase from Sam's, you have to get the cryovac; and two butts come in the package. Usually two butts will weigh around 14 pounds, but this package weighed in at 19.6 pounds. I figured both butts were around 9.5 pounds, but when I opened it up, one butt weighed 7.5 pounds and the other a little of 12. So I guess that would qualify to post a picture of something I've never done.
(http://i5.photobucket.com/albums/y174/Formatted/Big_Butt.jpg)
It went into the smoker this morning. It's not the best picture I've taken, but as you can see it took up the entire tray.
That's a hunk of meat!! ::) I had to laugh because you'd probably need a permit to own a chunk like that here in Switzerland. Hope you post a picture of the finished product.
Tom
Sams has the best butts ;D ;D ;D
Hm, I thought Bertha did. :P
Nice butt. those big butts really do stretch the rack space!
Thats a nice butt :o
nepas
That butt is almost exotic! ::) ;D
Easy old man.EASY :o :o :o ;D ;D ;D
I knew there was a reason I liked this place. I mean where else can you see pictures of some one elses butt and talk about it and not get into trouble with the boss lady :D ;D ::)
I have to ask,,What rub did you use???? and what time is dinner, I'll bring tha tatter salad... ;) LOL
I mixed up a batch of "The Renowned Mr. Brown". Usually I have some rub left over, but not this time. It's been in the smoker since 8:00 AM and the internal temperature is 135°F; it it looks like it may be a long night. Right now it's looking like breakfast, so bring the orange juice instead. :)
Hab, I like that rub too, with the cheap yellow mustard slapped on first. See, I'm learnin'. ;D
And I thought my wife had a big butt ???
Better be careful Cajun, these Southern Bells grew up shootin guns. ;D
Hey Hab,
How did it turn out? After pics?
How long did your project take? I am looking at 18-20 lbs this weekend, and I've never done two before. Curious about total cook time, and what cab temp you used.
I looking at using Renowned Mr Brown as well, based on your comments from another thread, where the SnS recipe was call Soccer rub. Do you use CYM, or just dry spice to meat?
I want to make sure I leave enough time, so my initial thoughts are eat at 6-6:30 Mon night, so back off 3 hours of lea way time which I can FTC in, so done around 3:00pm. Back that off 12 hours is 3am, and if I go 15 that's midnight Sunday.
Any thoughts...???...
Quote from: whitetailfan on June 15, 2007, 10:42:10 AM
Hey Hab,
How did it turn out? After pics?
How long did your project take? I am looking at 18-20 lbs this weekend, and I've never done two before. Curious about total cook time, and what cab temp you used.
I looking at using Renowned Mr Brown as well, based on your comments from another thread, where the SnS recipe was call Soccer rub. Do you use CYM, or just dry spice to meat?
I want to make sure I leave enough time, so my initial thoughts are eat at 6-6:30 Mon night, so back off 3 hours of lea way time which I can FTC in, so done around 3:00pm. Back that off 12 hours is 3am, and if I go 15 that's midnight Sunday.
Any thoughts...???...
Out of the 12 pounds, I got 7lb. 6 oz. of pulled pork.
I generally smoke at 200°F, but for that smoke I set it at 212°F. I generally take mine out at 175°F, if I smoke at 200°F; but since I smoked/cooked at 212°F I took it out when the internal temperature hit 185°F, foiled and let it rest for about an hour. It pulled very easily, and it was moist. The total smoke/cook time was 16.5 hours. I put it in just before 8AM and it was done a little after 12 midnight. The weather was calm most of the day, until some showers moved in around 8PM until and past midnight, but the BS maintained a steady temperature of 212°F. The temperatures range avreraged 76°F during the day, and around 67°F when the showers began.
I am not that good at judging times. For what it's worth and from the experience I had; depending on what you take the internal temperature to, and your cabinet temperature, I would say your times look good; if you start at mid-night, or 11:00 pm.
I use either olive oil or vegetable oil on the meat before applying the rub to help it stick better. For me it just easier then using mustard. If you apply the oil, while the meat is still cold, the oil becomes semisolid and easily holds the rub.
Two butts 8lb 6oz and 6lb 8oz, so basically about 15lbs total.
Put the heavier on the bottom rack and smaller on the #2 position.
Set block heater timer for midnight last night, 4 hours of maple.
Woke up and smoker around the 220 mark, meat at 160 (probed larger butt).
Wife is monitoring cab temp, and reducing the element to keep under 220.
Lunch time check, meat is 173. Cant remember if plateau is in the 160s or the 170s?????
6 hours to go, ought to reach 190, not too long to FTC is its earlier...just hoping it reaches IT before supper.
Check back in later with results.
Your timing looks pretty good. I have to mention, that if you are smoking/cooking at 220°F, you may not have to go to 190°F. I think you will get just as good results if you took it out at 185°F.
I found the plateaus are different for different cabinet temperatures. When I smoke butts at 200°F, it plateaus around 165°F. When I smoke at 210°F it plateaus around 170°F-175°F.
Butts came off at 3:30 and 4:30pm.
I never rotated the racks, just left the heavier on the bottom the whole time. Mrs pulled at 190, but second probe revealed higher temp than that. Not ruined, but crispy bark and tad dry. Company praised regardless. Second butt perfect results.
Thanks for the help Hab.
;D ;D ;D
Glad to hear everything work out alright. Your timing seemed to be right on the money.