Boston Butt

Oldman · March 23, 2005, 11:09:09 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Guess that happens as you age, huh?<hr height="1" noshade id="quote"></blockquote id="quote">Down boy down... You just hit 40 and while it might seem like a long time before you get to my age it is only a bump in the road until you are there.

Olds

http://rminor.com

BigCountry · March 24, 2005, 02:59:17 AM

[8D] I just wanted to drop everyone a line to let you know that the Boston Butt turned out AWSOME. Thanks for all the info. I smoked a couple of chickens the next day and they were better than any beer butt chicken out there. Thanks again to all and Keep Smoking.

ChefBill · March 24, 2005, 12:45:13 PM

Geeze, 40, that's ancient history. [:(!] I can't even remember 50. I think that was around the time Noah was building the arc. Bill

If you can eat it, you can smoke it.

Oldman · March 24, 2005, 04:55:32 PM

SmokinMoe you have come a long ways since the first days of November... Proud for you! [:)] <blockquote id="quote">quote:<hr height="1" noshade id="quote">Geeze, 40, that's ancient history. [:(!] I can't even remember 50. I think that was around the time Noah was building the arc. Bill
<hr height="1" noshade id="quote"></blockquote id="quote">Really? Well I remember shooting Raptors as a boy~~so

Olds

http://rminor.com

Baldrick615 · June 05, 2005, 09:04:56 PM

Do you guys get much of a "smoke ring" with the BS? I get the flavor (the most important thing), but I don't seem to get much of the traditional pink smoke ring on the butt even when smoked for 4 hours, and cooked for 12 hours or so. Any ideas?

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 Well look at this! I remember back when Moe was asking all the questions, and now she's the answer gal![:)]

She's definately done her fair share of reading the forum & hands-on testing. Way to go Moe![8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">

jaeger · June 07, 2005, 04:38:44 AM

baldrick,
You probably won't get much of a smoke ring with the B.S.
My understanding is that with traditional wood or charcoal, nitrites are put off through the heat of the coals/wood. With the B.S., the wood is pushed into the water before it gets a chance to reach this point.
If you want a smoke ring, apply Mortens Tenderquick to the outside of the meat, rinse off after a couple of hours and then apply your normal rub or normal prep. As long as you rinse off well, the tenderquick should not affect the taste, and will give you a smoke ring effect.

Doug

Habanero Smoker · June 07, 2005, 09:06:36 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Baldrick615
 Do you guys get much of a "smoke ring" with the BS? I get the flavor (the most important thing), but I don't seem to get much of the traditional pink smoke ring on the butt even when smoked for 4 hours, and cooked for 12 hours or so. Any ideas?
<hr height="1" noshade id="quote"></blockquote id="quote">
I am reposting this (copied from another post). "Smoke ring" or "pink ring", occurs when you barbeque meat (cooking low and slow).

<center>According to Harold McGee, food chemist; "you can only get a "smoke ring" by cooking over organic fuel such as wood, charcoal and/or gas. Burning of these types of fuel produces trace amounts of nitrogen dioxide. When it comes in contact with the meat surface it dissolves and eventually converts to nitric oxide, which react to the pigment in the meat to form a "pink ring". This can penetrate to a depth of 8-10 mm."

Although you are producing smoke in the BS, I am not sure the wood is burning hot enough to produce traces on nitrogen dioxide, or in the amount that would be needed to create a "smoke ring."</center>
The smoke ring is not an indication of how deep the smoke flavor has penetrated. It is only important in some barbeque judging competitions. It has nothing to do with flavor, but it is an indication that the meat was barbequed properly. I would not create an artifical one, unless you have a resturant and that is what your customers expect from smoked meat.

BigSmoker · June 07, 2005, 06:25:29 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Baldrick615
 Do you guys get much of a "smoke ring" with the BS? I get the flavor (the most important thing), but I don't seem to get much of the traditional pink smoke ring on the butt even when smoked for 4 hours, and cooked for 12 hours or so. Any ideas?
<hr height="1" noshade id="quote"></blockquote id="quote">
I am reposting this (copied from another post). "Smoke ring" or "pink ring", occurs when you barbeque meat (cooking low and slow).

<center>According to Harold McGee, food chemist; "you can only get a "smoke ring" by cooking over organic fuel such as wood, charcoal and/or gas. Burning of these types of fuel produces trace amounts of nitrogen dioxide. When it comes in contact with the meat surface it dissolves and eventually converts to nitric oxide, which react to the pigment in the meat to form a "pink ring". This can penetrate to a depth of 8-10 mm."

Although you are producing smoke in the BS, I am not sure the wood is burning hot enough to produce traces on nitrogen dioxide, or in the amount that would be needed to create a "smoke ring."</center>
The smoke ring is not an indication of how deep the smoke flavor has penetrated. It is only important in some barbeque judging competitions. It has nothing to do with flavor, but it is an indication that the meat was barbequed properly. I would not create an artifical one, unless you have a resturant and that is what your customers expect from smoked meat.
<hr height="1" noshade id="quote"></blockquote id="quote">

Excellent posting[;)]

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Phone Guy · June 08, 2005, 06:28:09 PM

After reading this I called my Wife and asked her to start defrosting the boston butt for smokin later this week. I'm going to try the slaw from S&S. Do you put Q sauce on the pulled pork then slaw? Man I can't wait.

tsquared · June 09, 2005, 02:05:27 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Do you put Q sauce on the pulled pork then slaw? Man I can't wait.<hr height="1" noshade id="quote"></blockquote id="quote"> I thinks it's a personal preference. Some people don't even put the slaw on but I love the crunch. I put the slaw on then drizzle the sauce on top....arghh...must eat...Q!
Tom

Chez Bubba · June 09, 2005, 03:44:18 AM

Personally, I prefer the slaw on the side, but it is a WONDERFUL accompaniment to pulled pork. I am not a sauce fan, other than S&S' Vaunted Vinegar. If ya dry rubbed it right, no sauce needed![8D]

You see, I live in a state where people think they can cook something any way they choose, slather it with $0.99 per bottle sauce & call it BBQ. Indiana is barbeclueless![:(]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

MWS · June 09, 2005, 04:04:05 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 I am not a sauce fan, other than S&S' Vaunted Vinegar. If ya dry rubbed it right, no sauce needed![8D]

<hr height="1" noshade id="quote"></blockquote id="quote">

I agree with Kirk (although I love the slaw on top in the bun), no sauce other than Vaunted Vinegar. Mostly I just rely on a good dry rub. And that goes for ribs, brisket etc....

Mike 

"Men like to barbecue, men will cook if danger is involved".
-John Wayne

Baldrick615 · June 11, 2005, 08:29:40 PM

Thanks! Great info! I agree the smoke flavor is there, and that's the most important. I was just wondering if the was a technique to producing the smoke ring. I don't want a chemically induced ring though. Thanks for the info!

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Baldrick615
 Do you guys get much of a "smoke ring" with the BS? I get the flavor (the most important thing), but I don't seem to get much of the traditional pink smoke ring on the butt even when smoked for 4 hours, and cooked for 12 hours or so. Any ideas?
<hr height="1" noshade id="quote"></blockquote id="quote">
I am reposting this (copied from another post). "Smoke ring" or "pink ring", occurs when you barbeque meat (cooking low and slow).

<center>According to Harold McGee, food chemist; "you can only get a "smoke ring" by cooking over organic fuel such as wood, charcoal and/or gas. Burning of these types of fuel produces trace amounts of nitrogen dioxide. When it comes in contact with the meat surface it dissolves and eventually converts to nitric oxide, which react to the pigment in the meat to form a "pink ring". This can penetrate to a depth of 8-10 mm."

Although you are producing smoke in the BS, I am not sure the wood is burning hot enough to produce traces on nitrogen dioxide, or in the amount that would be needed to create a "smoke ring."</center>
The smoke ring is not an indication of how deep the smoke flavor has penetrated. It is only important in some barbeque judging competitions. It has nothing to do with flavor, but it is an indication that the meat was barbequed properly. I would not create an artifical one, unless you have a resturant and that is what your customers expect from smoked meat.
<hr height="1" noshade id="quote"></blockquote id="quote">