Hi all,
Just got done with my first butt this morning. It got done earlier than expected so decided to have pulled pork for breakfast. Smoked it at 220 for 4 hours using hickory and apple pucks. Then boated it and into the kitchen oven at 210 at 9 last night. When I checked it this morning at 6, I had overshot the internal temp, it was up to 202. But it all turned out great. Falling apart tender and very moist. Pulled it and served with coleslaw and some of the Mustard Vinegar Sauce form the recipe that Mr Walleye had posted. That sauce is a real keeper.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon002-1.jpg)
Rubbed and bringing up to room temp.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon003-1.jpg)
In the smoker.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon005-1.jpg)
After 4 hours of smoke.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon001-2.jpg)
Out of the oven with a temp of 203.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon002-2.jpg)
Pulled and ready to serve.
(http://i692.photobucket.com/albums/vv290/HawkeyeSmokes/CanadianBacon003-2.jpg)
Breakfast is ready. ;D
Thanks for all the help on this forum.
That's a fine looking breakfast.
Congrats on your first butt.
Peter
looks great, congrats!
The breakfast of champions, Hawkeye!
Congrats! ;)
Mike
What kind of rub did you use on it? Looks mighty good. Wow.
Really hard to think about a normal boring breakfast when your kitchen smells like a perfectly done butt! Glad your first one is a winner......Whats next?
Nice going Hawkeye!
That 203 IT didn't hurt a thing as you certainly figured out after the first bite. Congrats on your first butt. Looks really good.
KyNola
damm that looks good send some my way
seemore
Hi all, Thanks for the comments and all the posts. It's because of those is why the butt turned out so good.
And Mike aka Mr Walleye, thanks for the recipe for the Mustard Vinegar Sauce. It is the BOMB!! Hope you don't mind me showing the link to it. http://forum.bradleysmoker.com/index.php?topic=8363.0
Mikecorn.1, I'm sorry I don't have a recipe for the rub. What I did was rub it with CYM, then salt, black pepper, garlic powder, onion powder, cumin powder, cayenne pepper and paprika to taste.
SS, you are right. Eggs for breakfast will never be the same. Brisket will be next if I can find a good one here in WI. We are the land of cheese, brats, beer. Not so much brisket. >:(
Thanks Ky, your right. The 203 IT didn't hurt a thing. Sure did pull easy. Even the blade bone fell apart. :D
Seemore, send your addie and I will get some dry ice and send it on it's way. Might have to make some more sauce to go with it though. ;D By the way, enjoy the pics of your Dobie.
Thanks again to every one on this site. Best forum I have ever seen.
Hello HawkeyeSmokes! Welcome to the forum, that butt looks awesome! I am also from Wisconsin, west central, and I either get my briskets from the local butcher, Wal-Mart or Sam's club. The last time I was at Wal-Mart they didn't have any the size I wanted though. What part of the state are you from?
Ole
Good morning Ole, I live near Eau Claire so I'm guessing might not be to far from you. Might have to check out Sam's Club. Haven't seen a brisket I liked at Wally-Mart. But if I don't find one, I can always get some spares out of the freezer. Stocked up the last good sale. :D
Yeah, you're not far at all, probably only about an hour away. I live in the Baldwin, Woodville area if you know where that is. Straight west on I-94 from Eau Claire and you will about run me over! :D If you ever get up by Barron there is a meat distributer that a friend hooked me up with and he has about everything you could possibly want and the prices are really good also. The name is Frisinger Distributing, Inc. If you want more info on this I can give it to you. Have a good day!
Ole
Thats what i'm wanting for lunch ;D Great job.
nepas
Now that is what I am talking about!!! Yummy
Newbie here, got a question. After the 4 hours of smoke in the Bradley, when its going in the over, do you cover it for the remainder of the time until it gets to the i.t. temp or do you leave it uncovered. and can you put anything else in the bottom of the pan you have it in. thanks. sorry for the dumb question. ???
Hey Mike, there are no dumb questions.
I boated mine (foil pan with a splash of apple juice maybe a 1/3 Cup) then covered with foil. Cooked over night in the oven. The IT temp was 203 when I got up and checked it. Worried about that as it was a bit higher than I wanted. But I did the FTC to the butt for about 2 hours then started pulling it. It was awesome. Guess every one is right, the pork butt is a bit forgiving.
Keep posting, asking and lots of pics.
thnks for the quick response, being a newbie, i didnt know if replying to an old post, i would get and answer so i posted the same question in the pork forum. i guess i will see what others will say. thanks again. i will post pics of it.
No problem Mike. I'm a newbie to and just try to help like every else here. Look forward to those pics. ;D
Quote from: mikecorn.1 on July 08, 2009, 06:21:24 PM
Newbie here, got a question. After the 4 hours of smoke in the Bradley, when its going in the over, do you cover it for the remainder of the time until it gets to the i.t. temp or do you leave it uncovered. and can you put anything else in the bottom of the pan you have it in. thanks. sorry for the dumb question. ???
No dumb questions here!
I either:
1. Wrap in foil and put on a sheet pan.
or
2. Put them in a roasting pan and cover with foil.
some put in a splash of something, apple juice, JD, etc.. I don't, and I have not had a dry butt yet.
The foil wrap is to keep some of the moisture in.
As the collegan breaks down to gelatin, usually in the (IT) 162F to 180F range, water will be released. This water evaporation has a cooling effect, which is why the IT will seem to "stall" for hours sometimes.