I've been threatening to do this, and now the time has come to smoke some butt. Getting things ready now and here's how it went.
Started with a 7.2lb Pork Butt
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/7lbsrawbutt.jpg)
Got some magical ingredients:
The ever popular Carolina Treet
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/CarolinaTreet.jpg)
And of course every body's favorite Jans Rub
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/JansRub.jpg)
Started some CT injection - one word of caution: Always cover whatever you're injecting, I found out the hard way that injection likes to shoot out like a water wiggle.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/Injectedbutt.jpg)
After the injection, I did a little slather with some CT
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/CTdbutt.jpg)
Finally I piled on some of Jans Rub, kinda like playing in wet sand here but it was fun. Should of brought out some buckets to make some castles.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/injectedctdandrubbedbutt.jpg)
Now for the wait. I'll be popping this in the Bradley with 4 hours of hickory probably around 6 or 6:30 tonight. We'll get some smokey pics up here then.
Looks like everything good is coming together
You are going to love it
Impressive injector and I'm sure the butt will be good! ;D
Looks good Kevin, hope all goes well overnight.
I pulled the butt out at 5:00 P.M. and got the smoker ready setting the temp at 280° F. At 6:00 P.M. the smoker was reading 220° and smoke just started rolling so I put the butt in. After an hour, the IT is 30° F and the smoker is running at 200° F. I slathered a little more sauce on.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/CTandJaninsmoke.jpg)
I'm right there with ya tonight. I have two butts in the smoker that went in around 7:00 PM. Cold out tonight and now at 10:30 the cabinet temp is only around 185. I figure with the outside temps so low and 15# of meat in there it will take some time. I also injected these two butts for the first time. Good luck with yours and I'll post the results of mine as well.
Looks like I got an hour jump on you. It'll be a long night.
What kind of injector is that?
It's a super duper butt injector
ok, looking for an update from you to compare. I'm at 13 hrs in the smoker with two butts (7.3# and 7.8#). Temp in the smoker only found its way to about 195 all night. I'm kind of surprised that one butt has an IT of 164* and one is at 145*. You just can't tell what a butt will do. I thought the IT would be much less because of the low cabinet temps.
So let us know where you are at so we can compare the differences in our butts
I like big butts and I can not lie ;D Now you will have that tune in your head for the rest of the day. Looking good.
The injector is a SpitJack Magnum Meat Injector Gun, I bought all 3 needles for it. The thing is awesome.
Now backing into the butt
At 8:00 A.M. the cabinet temp was running at 237° F and the IT was 170° F. I looked outside and found a slight problem.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/RainyDay.jpg)
What are the odds - rain in Arizona on my smoke day >:(
So I donned my raingear and will tough it out.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/RainGearforBradley.jpg)
Rain wow its 3 degrees in Wyoming must be liven right.
Woo Hoo! 11:55 A.M. and this is what I got.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/DoneTemp.jpg)
Opened the door and lookie here, can anybody say arf arf?
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/DoneCTandJansButt.jpg)
Wrapped it up like a tin man.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/ButtFoiled.jpg)
And going to do some FTM for about an hour.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/FTM.jpg)
Now THAT'S what I'm talking about! Great looking butt Kevin, the one in the smoker, not yours. ;)
You just haven't seen a real good closeup to compare my butt lol
So the hour of waiting has finally subsided and I pulled the towel and foil off then tried to pick up the butt. Guess what happened.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/Boneout.jpg)
After a few minutes of playing with my Bear Paws I ended up with this.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Pulled%20Pork/MoneyCTandJansRubPulledPork.jpg)
Looks great! I got my first butt up to 190* at about 3:30 PM. The second one I pulled at 4:30 at about 185* which is what some people pull theirs at. I would like to have gone to 190* on both but no more time. I am FTCing for about an hour and will pull. I am also making a vaunted vinegar sauce to throw it in. Looks like we both have some good eats for tonight!
That looks great ;D
Mighty fine indeed Kevin!
I'm curious if the CT injection made a big difference in the taste or the moistness of the meat. I was going to try the same set up on my next butt I do, so I would like to find out if it is worth the effort of injection or not.
Don't think it made it any more moist, but I do believe it changed the taste. I noticed it's a little too much now for my tastes, but it's still edible.
Nice Kevin
Nice looking butt Kevin. Kinda curious about the butt. I see that it is a "Moist and Tender" and wonder if it had been pre-injected at the packer and if so would that give it a different flavor from what your injection would have given a butt that was not pre-injected? Just kinda wondering.
Good question Sailor. I'm not sure if that means it was injected or not. Unfortunately I threw out the package and I don't think I can see enough from the pic to tell for sure. I'm guessing if it was pre-injected that it would make a difference.
Kev... I'm not sure...
But maybe CT shouldn't be injected (?)
It's actually a "cooking sauce", and it has flour in it.
I think it does its magic on the outside of meat (well, I know it's good on the outside).
But then, on the other hand, etouffee and gumbo are fine eats, and flour is all through it.
Just could be a different kinda thing inside of meat (?)
I think 190° F IT would be enough to cook it, but I could be wrong. It wasn't bad, just a little too much CT tasting and not enough meat taste.
What was the total time? How long was smoke applied?
Nice Pictorial Kevin G.
I really have no idea and I am just typing out loud.. do you think that because CT is a sauce and has flour in it that it is made to be used on the outside of the meat only?
I think, not sure, that the flour in a traditional gumbo or jambalaya is not injected. Meat is dusted and seared in flour, other aromatic ingreadients such as but not restricted to green pepper, onion, celery, and tyme are added to create a flavor base. At this point the flour would extend to the other ingredients via stirring. Liquid (such as broth) and tomatoes would then be added and bring to a boil, then turn the temperaure to low and let simmer for a period of time. This is when the flour will do it's magic. The flour will not only thicken the liquid but assist in combining the flavors also.
I have only made jambalaya about 5 times and I live in Ontario. This is why I say I am not sure about what I just shared. Maybe someone else can share their thoughts.
Hats off to you for being an explorer!!
JJ
Quote from: johnk5555 on December 19, 2010, 09:22:17 PM
What was the total time? How long was smoke applied?
I only applied smoke for the first 4 hours, the total cook time including smoke was from 6:00 P.M. to 11:55 A.M. so a total of 17 hours and 55 minutes.
That was some nice photos and write up.
And I thought you could only do a chicken! ;D
NICE BUTT!