My first piece of butt

Pachanga · December 31, 2009, 04:07:23 AM

Quote from: Ka Honu on December 30, 2009, 07:00:52 PM
Quote from: mptubbs on December 30, 2009, 06:50:24 PM... and both boats 2/3 full of brine...

That's a new one on me - please expound.

Same question as Ka Honu.

Pachanga

MPTubbs · December 31, 2009, 05:46:17 AM

Sorry...I'm calling the aluminum roasting pans "boats".

After setting butts in the "boats" I fill them up 1/2 to 2/3 full of my brine mix.

7am. my IT is 153* and it's 7* outside.

My friend that is coming over to my place to have a smoke off has not showed up yet. I think the Bradley has scared him off. ;D

Were having a big feast tonight at his place with close friends. My butts and his loans....should word that different...sounds a little sick.

P.S. Garage smells wonderful this morning! You all should come over and take a sniff.

anderson5420 · December 31, 2009, 06:03:55 AM

Now, I'm sure this method will be tasty, BUT...marinated???? You aren't going to get any Mr. Brown that way, are you?

In our house butts are done with a dry rub. 1/2 cup sugar, 1/4 cup kosher salt, 1/4 cup coarse pepper, 1/4 cup paprika, 1 tbsp chili powder, 1 tbsp garlic granules, and 1 tbsp onion granules.

Ideal would be 10 hours in a wood fired pit BBQ. More practical, and since I don't have a wood fired pit BBQ, a Brinkman Electric Water Smoker. The fat side goes up, the Brinkman gets wrapped a couple of old blankets, and 10 hours later it comes off with the rub and fat melded into the most delicious part (Mr. Brown) and the rest juicy and fall apart tender for pulling. Serve on squishy buns with Memphis Magic sauce and coleslaw on the side. I have done two butts in the last month. Yum!

We would probably only use the OBS for a butt, and we would do it the same way, if it was just too nasty outside here to use the Brinkman. Just the right tool for the job at hand!

I know, opinions are like a**holes, everybody's got one!

MPTubbs · December 31, 2009, 06:15:21 AM

My bark is coming along and once my IT hits 175* out of the smoker and to the chopping board they will go after FTC for a 1/2 hour.

Cut off bark and chop it up. Pull my meat and then add back the bark. Then a light coat of BBQ sauce and then it's feeding time! ;D

Tenpoint5 · December 31, 2009, 06:42:01 AM

Quote from: mptubbs on December 31, 2009, 06:15:21 AM
My bark is coming along and once my IT hits 175* out of the smoker and to the chopping board they will go after FTC for a 1/2 hour.

Cut off bark and chop it up. Pull my meat and then add back the bark. Then a light coat of BBQ sauce and then it's feeding time! ;D

I know your following a recipe that's a little different than our norm, But You might want to take the IT closer to 190. Will make pulling the butt a whole lot easier. Other than that I am gona sit back and watch this one unfold. The smoking and cooking in a bathtub is a new way I ain't ever seen afer.

MPTubbs · December 31, 2009, 06:48:01 AM

Hey...I'm all ears.

This is my first butt and 190* it is.

Boy that was easy!

Ka Honu · December 31, 2009, 07:15:19 AM

I think some of us (at least I am) are a bit curious because of the "braising in brine" part of your recipe - seems different from the way most of us do it with just a splash of juice or other liquid for moisture. I'd be afraid the braising would change the texture of the meat - make it more like pot roast than BBQ. Both are good, but have a different "mouth feel" to me. I've always felt that, to a large extent, pot roast is more about the gravy while BBQ is more about the meat. Let us in on your thoughts here.

HawkeyeSmokes · December 31, 2009, 07:29:05 AM

One other thing you can do to check for done is the fork test.

Just insert the fork and twist, if it turns easy the butt is ready for pulling.

Keep us posted mptubbs .

KyNola · December 31, 2009, 08:27:59 AM

Yep, you got some of us gray beards watching this one with a lot of interest. Will be interested to hear about your final results.

KyNola

classicrockgriller · December 31, 2009, 10:32:03 AM

I guess you are sorta makin your bradley a big "crock pot"

I'm watchin too.

MPTubbs · December 31, 2009, 01:21:01 PM

Well it's 3pm. Had to take the butts and put them in the oven, IT is at 165 and runnuing out of time.

10 pounds of mussels are next to take thier turn in the smoker.

KyNola · December 31, 2009, 01:35:14 PM

Congrats man. Those butts look like they're turning out really well.

KyNola

MPTubbs · December 31, 2009, 01:43:43 PM

Just playing around with the Ol' Bradley!

It hasn't let me down yet.

lol...look at me talking like I'm a pro like U guys.

KyNola · December 31, 2009, 01:49:19 PM

I would say you're doing alright judging by those butts.

Smoked mussels will be interesting too.

KyNola

MPTubbs · December 31, 2009, 01:54:23 PM

I did mussels about a year ago at a party.

They were such a big hit every one wants me to do a batch every time I smoke now.

Very simple to do.

Wal-Mart has them for $3 for a 2 pound bag (frozen).