Weekend Butt

Started by NePaSmoKer, May 16, 2009, 12:03:37 PM

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NePaSmoKer

Got a 10lb butt going right now. Mixed 5 T Jans rub with 1/2 cup EVOO made a past and rubbed the butt real good with it. Going to boat it so its stays moist @ 225* with pecan/ hickory for 4 hours then just 225* no smoke until done.
Got the skin side up  ;D


nepas

westexasmoker

Nice looking butt there Nepas!  ;D  I just popped a brisket and a butt into the new smoker....Yee Haw!!!

C
Its amazing what one can accomplish when one doesn't know what one can't do!

NePaSmoKer

Quote from: westexasmoker on May 16, 2009, 12:40:12 PM
Nice looking butt there Nepas!  ;D  I just popped a brisket and a butt into the new smoker....Yee Haw!!!

C

Are ya using the M wood  ;D

nepas

westexasmoker

Quote from: NePaSmoKer on May 16, 2009, 12:55:33 PM
Quote from: westexasmoker on May 16, 2009, 12:40:12 PM
Nice looking butt there Nepas!  ;D  I just popped a brisket and a butt into the new smoker....Yee Haw!!!

C

Are ya using the M wood  ;D

nepas

What?? There's other wood??

C
Its amazing what one can accomplish when one doesn't know what one can't do!

NePaSmoKer

Quote from: westexasmoker on May 16, 2009, 01:11:00 PM
Quote from: NePaSmoKer on May 16, 2009, 12:55:33 PM
Quote from: westexasmoker on May 16, 2009, 12:40:12 PM
Nice looking butt there Nepas!  ;D  I just popped a brisket and a butt into the new smoker....Yee Haw!!!

C

Are ya using the M wood  ;D

nepas

What?? There's other wood??

C

yeah

hickoryoakmaplecherryalderpecanspecialblendapple.....oh yeah and mesquite  ;D

nepas

NePaSmoKer

#5
I just pulled my butt out of the smoker  :D  ;D

Been in since 3pm its now 12am est. Letting it rest covered for about 30 mins then going to shred.



Had to bump the temp to 270 for the last 45 mins.



All pulled and ready for sammies  ;D


nepas

pensrock


SemperFiPhil

Great lookin' vittles there NePa!  How's 'bout Fed Ex'ing me some! lol  Happy eating! 

NePaSmoKer

Quote from: SemperFiPhil on May 17, 2009, 08:46:35 AM
Great lookin' vittles there NePa!  How's 'bout Fed Ex'ing me some! lol  Happy eating! 

Thanks pens & SFP

The fed ex dude might eat it before delivery  ;D  :D

nepas

Caribou

That smoked butt came out beautiful!
I have a question:
Is a pork butt like a pork shoulder?  Is one from the front leg and the other from the back end?
I always see pork shoulder roasts at the store and then I see butt and shank hams.
I have a full understanding of beef cuts but pork is a big mystery to me for some reason.
Thanks for the enlightenment!
Carolyn

Smokin Soon

Do you prefer the wet paste oover a dry rub or cym with rub?

FLBentRider

Quote from: Caribou on May 19, 2009, 11:47:36 AM
That smoked butt came out beautiful!
I have a question:
Is a pork butt like a pork shoulder?  Is one from the front leg and the other from the back end?
I always see pork shoulder roasts at the store and then I see butt and shank hams.
I have a full understanding of beef cuts but pork is a big mystery to me for some reason.
Thanks for the enlightenment!
Carolyn

There are 2 cuts from the front shoulder area.

The Pork butt / boston butt / pork shoulder (the "butt" end"
and
The Picnic shoulder (the "shank" end)

If you had a whole shoulder it would be both.

The boston butt has a shoulder blade bone in it, and the picnic has the foreleg(sp) bone. I guess translated it would be the upper arm ?
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NePaSmoKer

Quote from: Smokin Soon on May 19, 2009, 11:53:10 AM
Do you prefer the wet paste oover a dry rub or cym with rub?

I like a wet paste, my wife likes BBBR. Sometimes i do cym and BBBR or just baste CarolinaTreet on it while smoking  ;D

nepas

Habanero Smoker

Pork shoulder roast is boneless butt. When you see a cut call butt ham, that is from the leg (ham section or hindquarters). It's the top half of the leg. It has more meat, but also more fat and connective tissue then the shank end.



     I
         don't
                   inhale.
  ::)

Caribou

Thanks for the clarification!
Now I get it,
Carolyn