Mid-Week BUTT Experiment ...... The Madness Continues On

[Tenpoint5]

Welcome Aboard Scott (Sweetwaterspice) I must warn you this place is addictive!!

[OU812]

Welcome to the fun sweetwaterspice, I thought your post was nicely written.

[classicrockgriller]

First, Let me state that I did not call for reinforcements to try to prove somebody wrong or right.

I didn't do this to try and prove that brining is better than injecting or vice versa.

I don't want to get into a war over "less filling, taste great".

The experiment was to Turbo Cook some butts.

I chose a 5 1/2 butt and a 10 1/2 butt on purpose to see if the size

of the butt would make a different in a Turbo cooked situation. I know

when it's low and slow, there isn't too much difference.

Ok, that being said, I do appreciate Scott taking the time to share his

knowledge on the characteristics of brining.

Scott, Welcome to the Forum and hope you can come back and join the fun.

The one thing we all love here is a good smoke.

[Ka Honu]

I thought your post was nicely written.

Me, too, but I didn't understand it very well once you got past the part that said brining has benefits.  Even though my undergraduate degree is in Biology, I never was much of a science student (but I did have a smart girlfriend).

[classicrockgriller]

I thought your post was nicely written.

Me, too, but I didn't understand it very well once you got past the part that said brining has benefits.  Even though my undergraduate degree is in Biology, I never was much of a science student (but I did have a smart girlfriend).

I bet you use her for her mind only. ;D

[classicrockgriller]

The Turbo Smoking of a Butt is righteous. From start thru FTC (1 1/2 hour) was 12 1/2 hrs for both Butts.

Butt #2 Chachere's Injected and Rubbed.

I kinda knew what to expect as I had done a few like this before. This is one of my favorite ways to do a Butt.

The added surprise was the addition of the "More Spice" verses their original spice. Being a halfbreed cajun, spice is good.

[KevinG]

Great looking meat CRG, but get your paw out of there  :D

[sweetwaterspice]

CRG, after looking at those Butts I'd never accuse you of needing my help.  Maybe the reverse actually.

Do I understand your post correctly in that both Butts took the same amount of time to reach 195?

As for the Bio major - I married a woman smarter than myself.  It's good livin'.

Thanks for the welcome to the board, I look forward to learning a lot from ya'll.

[ronbeaux]

I'd say it looked good. Be honest. Can you tell the differnce between a 20 hour and an 11 hour butt??

Welcome sweetwaterspice! Interesting post.

[Caneyscud]

Ronbeaux good question.  On the big smokers, I tend to keep the temps on the hot spots 250 or above - and that is where the butts go.  Although I might (not definitive) be able to tell the difference it is slight.  There are times the real slow ones seem to have a better mouth feel (more melted fats and collagen I guess), but that could have been there for the faster ones also.  I feel briskets are the same.  Different conversations, lead me to believe that some of the pitmasters in the Brisket Belt, might laugh at us for low and slow (225 or so).  It was hinted that they used much higher temps, but have not gotten particulars yet.

And then you get the stubborn butt.  One of the last ones I've done in the Bradley - First 5 hours probably averaged 200.  Next two hours probably 200,  Next 4 hours 250.  The a short detour in a cooler for transfer, and then 3 hours in oven at 350.  Finally done.  I was surprised as to the moistness and mouth feel - but I only had parts of the money muscle and the horn.

[DTAggie]

CRG, what is the purpose of the big slices you made prior to brining?

[NePaSmoKer]

Nice CRG

Why dont ya come to PA June 26 and show us yer smoke  ;D

[Caneyscud]

CRG, what is the purpose of the big slices you made prior to brining?

OK, for some reason I have missed your posts.  Class of 78 here! 

[Tenpoint5]

CRG, what is the purpose of the big slices you made prior to brining?

If I remember right it was so he could get more surface area for the smoke to adhere to and get more bark.

[sweetwaterspice]

Caneyscud - I can tell you that the places that most consider the Mecca and Medina of Brisket - Lockhart and Luling - start their briskets out at 375 or so for the first hour and then as they move them down the pit (their pits are 10-15' long) the briskets get lower sustained temps.

They will cook a 12 lb brisket in 6-8 hrs.  I think they do it partly out of necessity as they feed a lot of people every day, but you can't argue with the results.  Just phenomenal brisket at Kreutz's, Smitty's, and Luling City Market.

If you're in Central Texas, I would also recommend Giddings Meat Market, Gonzalez Meat Market (they make great lamb ribs), and Franklin BBQ in Austin proper.