Pork Butt Heaven

Started by CraigW, August 11, 2012, 04:17:32 PM

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CraigW

August 11, 2012, 04:17:32 PM
Just finishing my first Butt!!! Thanks to all the advice from you folk, it went down without a hitch. Finally started recording my smokes. I used a local rub called "Pappy's" on a coating of clover honey and wrapped it up for a week. Started it at 1:00 am @225°F with 1 hour Maple smoke and 4-1/2 hr Mesquite. Using REALLY HOT apple juice in the puck pan. IT 195° @ 13-1/2 hrs FTC for 2 hrs. I found using hot liquid to start and ambient temp on the meat really helps to stabilize the temps. Never had to move the slide, adjusting the dampner vent did the job.
I still can't figure out how to save the drippings. I can't wait to make some Jans Rub and try that on some chicken quarters. I took pics but haven't figured out how to post them yet

Up In Smoke

#1
August 12, 2012, 04:27:43 AM Last Edit: August 12, 2012, 04:29:38 AM by Up In Smoke
CraigW,
Congrats on a successful smoke! we love it when a plan comes together.
as far as catching the drippings i have seen some members here use a foil pan on the bottom rack of their
smoker to do that.
For posting pictures you can use the Tapatalk app on your smart phone or you can go this route.
http://www.susanminor.org/forums/showthread.php?488-Answers-To-Bradley-Smoker-FAQ-s&p=768#post768
Either way you choose remember..........

No Pics.....never happened! or as stated by someone on this site.....a Unicorn  ;D ;D
2 Bradley OBS
Some people are like Slinkies... They're really good for nothing.
...But they still bring a smile to your face when you push them down the stairs.

OU812

#2
August 12, 2012, 05:32:33 AM
This is how I save the drippings



I start out with some room temp beers in the pan then let the pork do the rest  ;D

Just dont let the pan go dry

CraigW

#3
August 13, 2012, 07:53:29 AM
That pan makes sense, but I thought I read somewhere not to use foil in my OBS due to fire hazard. I'm guessing that's why NOT to let the pan go dry.
I have a smart phone and will get tapatalk to post a picture of my finished product. Didn't last the weekend....kids brought friends over to share in the bounty!!!!  Guess I'll just have to do another  ;)

mikecorn.1

#4
August 13, 2012, 09:00:49 AM
Man, congrats. I wish I could have seen a pic of your butt  ;D 8)
Mike

GusRobin

#5
August 13, 2012, 10:30:34 AM
Quote from: CraigW on August 13, 2012, 07:53:29 AM
That pan makes sense, but I thought I read somewhere not to use foil in my OBS due to fire hazard. I'm guessing that's why NOT to let the pan go dry.
I have a smart phone and will get tapatalk to post a picture of my finished product. Didn't last the weekend....kids brought friends over to share in the bounty!!!!  Guess I'll just have to do another  ;)
the issue is with foil on the "v" tray. A number of folks do use foil there but a number of us (including me) feel it is a disaster waiting to happen some day when you least expect it due to clogging of the drainage resulting in a grease build up.
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

Habanero Smoker

#6
August 13, 2012, 01:04:45 PM
You also do not want to completely cover the trays with foil. There needs to be enough area to allow space for the heat to properly circulate. If the heat does not circulate properly, heat will build up at the bottom of the cabinet, and may cause a fire.



     I
         don't
                   inhale.  ::)

muebe

#7
August 13, 2012, 05:45:42 PM
That Pappy's line of rubs are really good ;)

You got some good advice. Now we just need to see the pics.
Natural Gas 4 burner stainless RED with auto-clean
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OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

CraigW

#8
August 14, 2012, 06:46:42 AM

I hope this worked....please let me know

MidKnightRider

#9
August 14, 2012, 07:03:06 AM
Good looking butt, Looks like you got it worked out.
I also place a pan below the butt to catch the drippings.

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PMillen

#10
August 17, 2012, 10:54:36 AM
Quote from: OU812 on August 12, 2012, 05:32:33 AM
This is how I save the drippings

I start out with some room temp beers in the pan then let the pork do the rest  ;D

Just dont let the pan go dry
What do you do with the beer & drippings combination?
Paul
Grill 1:  Ubiquitous Weber Kettle
Grill 2:  Gasser
OBS w/Dual Probe Auber PID
Cookshack PG-500

OU812

#11
August 17, 2012, 01:09:42 PM
Quote from: PMillen on August 17, 2012, 10:54:36 AM
Quote from: OU812 on August 12, 2012, 05:32:33 AM
This is how I save the drippings

I start out with some room temp beers in the pan then let the pork do the rest  ;D

Just dont let the pan go dry
What do you do with the beer & drippings combination?

I de-fat the drippings and add them back to the meat.

The beer pretty much boils off by the time your done, all thats left is drippings

To de-fat you can pour the drippings in a bowl and place in the fridge, the fat will come to the top and become solid. Discard the fat and you got yourself some good stock

You can also buy a fat separator at Bed Bath and Beyond, they work great
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