Did two butts today. 4 hours of alternate hickory and maple. Great results.
(http://i149.photobucket.com/albums/s80/billarnold/7th%20smoke/th_P10105321.jpg) (http://i149.photobucket.com/albums/s80/billarnold/7th%20smoke/P10105321.jpg)
(http://i149.photobucket.com/albums/s80/billarnold/7th%20smoke/th_P10105411.jpg) (http://i149.photobucket.com/albums/s80/billarnold/7th%20smoke/P10105411.jpg)
(http://i149.photobucket.com/albums/s80/billarnold/7th%20smoke/th_P10105481.jpg) (http://i149.photobucket.com/albums/s80/billarnold/7th%20smoke/P10105481.jpg)
Looks good, did you use other rub not pictured ??? Looks like this may be a honey mustard glaze :)
nice bark !
It's actually honey mustard glaze with Legg's Maple sausage seasoning. It's my favorite.
Bet it was good with a hickory / maple smoke. Looks super
Looks really good my friend ;D
nepas
hillbillysmoker,
Not sure about the blue tones in your middle photo; you are not using cobalt salts in your rubs are you?
:D
Arcs_n_Sparks
MMMMM :P
I love it when Mr. Brown comes to town ;D
Nice job, the pulled pork looks delicious.
-Brian
what was your time line with that? rub, rest, smoke, heat, ftc times?
In regards to the blue tones. It is just flash bounce and I must apologize cause some big dumbie (me) got his finger on the autofocus button and it was turned off.
As for the time line request: I rubbed the butts down on Thursday evening with honey mustard and Legg's maple sausage seasoning, wrapped them in saran and put them in the refrigerator. I preheated the smoker for about an hour on Friday evening and brought the temp to about 270. Placed the butts in the smoker and set the temp to 225 at 6 p.m. I used 4 hours of alternate hickory and maple. At 10 p.m. I replaced the water bowl and spritzed with apple juice. Off to bed. At 7 next morning I spritzed again with apple and again at 8. First butt cleared the smoker at about 9:30 a.m. The next at about noon with an internal temp of 195 for both. FTC for 2 hours and then it simply fell apart. I hope this helps.
Hi Hillbilly Smoker,
You said you pulled the first butt off at 9:30am FTC'd it and pulled it two hours later. What did you do with it once it was pulled - Besides eating it? 9:30am is a little early for any pork product other than bacon in these parts.
Any time I've smoked anything, I tend to feel like I'm praying for the meat to be done so people can eat at a reasonable time.
I'd like to be able to finish the job long before my guests arrive knowing that the food is delicious and good to go when people are ready.
What do people do about re-heating so it doesn't dry out.
Carter
Leave the butt in the FTC and when your time to eat approaches take it out and pull your meat. The FTC process keeps it warm and helps making the pulling easier.
Thanks Much :)
The second butt was the meal plan. The first went to freezer bags and the freezer for later use when we want something quick.
Quote from: HCT on June 25, 2007, 10:06:20 AM
Leave the butt in the FTC and when your time to eat approaches take it out and pull your meat. The FTC process keeps it warm and helps making the pulling easier.
Okay I'm have'n a brain cramp, whats FTC? jeeze louise I bet this sounds silly.
Quote from: chuck steak on June 25, 2007, 01:54:28 PM
Quote from: HCT on June 25, 2007, 10:06:20 AM
Leave the butt in the FTC and when your time to eat approaches take it out and pull your meat. The FTC process keeps it warm and helps making the pulling easier.
Okay I'm have'n a brain cramp, whats FTC? jeeze louise I bet this sounds silly.
Fart at The Cat, Fill The Cup, Follow The Chicks, Focus The Camera, and then Foil Towel Cooler your meat.
I thought it meant to use Foil Tent to Cover ((( dag gone ))) so wrap the meat in floil and cover with towel then let cool?
your right on the money chucksteak. hey being a butcher and all is there a way to get chuck steak (ANGUS) to cook like a steak or keep it for pulling?
Quote from: TheCLAREGO on June 26, 2007, 05:45:57 AM
your right on the money chucksteak. hey being a butcher and all is there a way to get chuck steak (ANGUS) to cook like a steak or keep it for pulling?
let me ask, what cooking method you use'n ? second are you use'n a marinaide.
the chuck cut is dificult to get tender in any beef type. just a note: chuck steaks are generally cut thin for this reason and chuck roast are cooked in liquid for long periods of time. If I was gonna grill chuck steak I woud get a thinner steak and use a marrinade. In 28 yrs I have never worked in a market where chuck steak was cut a 1/2" or more unless it was customer request. course I'm sure some markets do.
hmmm marinate it. then use my secret coffee base rub for the steaks
I have done many chuck roasts to pull for pulled beef. I do a honey mustard and seasoning rub the night before, wrap in saran and refrigerate. I cover the roast with bacon before smoking to prevent drying out and smoke with hickory and take to internal temp of 195 and then FTC before pulling. We love it.
Quote from: TheCLAREGO on June 26, 2007, 10:43:52 AM
hmmm marinate it. then use my secret coffee base rub for the steaks
So you gonna start selling your rub and pursue Iceman's path to glory ;D
Steven
No way. I am just a mountain man....no where near an iceman. The Iceman is far and above any of my attempts to season things. That is why I'm a customer of his not a competitor. Actually the seasoning I use sounds ridiculous. I use Legg's Maple Sausage Seasoning as a rub with the mustard on chuck roasts.
good idea