Monkey see, monkey do .....

outdoorsfellar · January 13, 2010, 08:05:05 PM

Well well .... I've finally gotten around to doing my first pork butt after paying attention to quite a few great posts here about others doing the same thing. I went out last evening & bought a 6 lb butt & injected & lathered it up using CT. At 9:30 pm I popped my butt in the OBS at 220 degrees & smoked for 4 hours using hickory. MY OBS is in the garage & soon after the smoke cycle ended, the 5 degree temps sent my OBS temp spiraling downward. At 3 am, I put the butt in the oven at 220 & when I woke up in the morning, the house had a wonderful aroma which lasted all day until the IT reached 187 at 2pm. I then pulled it out & FTCd with apple juice for 2 more hours when it was time to eat & then go out for the evening. I just now got back home & couldn't wait to make a few more sandwiches & post my accomplishments !

A good rub a dub dub .....

IT of 187, time to wrap it up ....

The unveiling ....

All chopped & ready for the buns & sauce ......

On a side note, I'm in the process of building my own UDS, which I'll call BFS for obvious reasons, so this will be a great year in smoking every which way I can :)

squirtthecat · January 13, 2010, 08:09:34 PM

Nice!!

HawkeyeSmokes · January 13, 2010, 08:17:07 PM

Looks great there ODF!

classicrockgriller · January 13, 2010, 08:30:07 PM

You are the man!

YOU will be teachin class next week!

Nice Butt and I mean it! ;D

squirtthecat · January 14, 2010, 04:36:09 AM

Quote from: outdoorsfellar on January 13, 2010, 08:05:05 PM
building my own UDS, which I'll call BFS for obvious reasons

Tiny little thing, is it? :D

pensrock · January 14, 2010, 06:32:49 AM

Looks great.
One question: Is that how you put it in your oven? Just on the Bradley rack sitting on a piece if foil.
The reason I ask is a lot of fat will come out as it cooks, I would think your oven would be a real mess right now. I normally put mine in a deep foil pan and there is a ton of liquid when its done.

outdoorsfellar · January 14, 2010, 07:26:00 AM

Quote from: pensrock on January 14, 2010, 06:32:49 AM
I would think your oven would be a real mess right now. I normally put mine in a deep foil pan and there is a ton of liquid when its done.

Well, since this was my 1st time doing this, I didn't think of that. At 3 in the morning, I'm not accustomed to much thinking as it is...lol. So yes, there was a bit of a mess, enough that I had to hurry up & clean the oven, since it IS brand new & my wife would have had another type of butt on a platter if she found out....lol

Caneyscud · January 14, 2010, 08:11:25 AM

Outdoorsfella

Looks mighty good. Sit back and enjoy the first!

FLBentRider · January 14, 2010, 08:19:27 AM

Very nice Outdoorsfella.

How was the bark ? did you put a rub on it ?

oakville smoker · January 14, 2010, 08:33:20 AM

Oh that looks good
Time to do another butt, SOONER than later

So much too smoke, so little time !

OU812 · January 14, 2010, 09:15:29 AM

Nice job on your first butt, dont get any better than that.

seemore · January 14, 2010, 05:12:35 PM

good job on that butt
seemore

outdoorsfellar · January 14, 2010, 09:27:05 PM

Thanks everyone ! All I used was CT on the outside & in. There was no marinating time as I just wanted to see how it turned out without any rub. That CT ... & I'm sure there's other bbq cooking sauces out there that can do it, certainly puts on a nice bark ! The smell in the house reminded me of walking in to my grandparents house eons ago & smelling a glazed ham or something of the sort .... I was really proud that I too could produce that. I was prepared for this to take a good while to finish & was able to be home for a couple of days for this to happen. Still, with the 4 hours of hickory, I couldn't taste it, & when you add bbq sauce, that's all you'll taste just the same.

classicrockgriller · January 14, 2010, 09:47:34 PM

ODF, the 4 hrs of smoke is a quide and is adjustable to your taste.

The last two butts I did was with 8 hrs of smoke, then some cook time and a new coat of sauce and 3 more hrs of smoke.

But as been stated by others before me and you will learn, a butt will not take on a whole lot of smoke.

That why I like to pull the piggie, chop up the bark and mix in back in with the pulled piggie and let all them rest together

in a sealed bag or container. It does make a difference. you might not want a suace next time.

outdoorsfellar · January 14, 2010, 11:17:05 PM

Quote from: classicrockgriller on January 14, 2010, 09:47:34 PM
That why I like to pull the piggie, chop up the bark and mix in back in with the pulled piggie and let all them rest together
in a sealed bag or container. It does make a difference. you might not want a suace next time.

I do remember reading that beforehand & that's something I wanna try sometime. I just can't figure out how you can resist the urge to start chomping away once pulled ..... ;D

Monkey see, monkey do .....

squirtthecat

squirtthecat