CT and Jans Rubb Butt

[KyNola]

Now THAT'S what I'm talking about!  Great looking butt Kevin, the one in the smoker, not yours. ;) 

[KevinG]

You just haven't seen a real good closeup to compare my butt lol

So the hour of waiting has finally subsided and I pulled the towel and foil off then tried to pick up the butt. Guess what happened.



After a few minutes of playing with my Bear Paws I ended up with this.

[jimmyb]

Looks great! I got my first butt up to 190* at about 3:30 PM. The second one I pulled at 4:30 at about 185* which is what some people pull theirs at. I would like to have gone to 190* on both but no more time. I am FTCing for about an hour and will pull. I am also making a vaunted vinegar sauce to throw it in. Looks like we both have some good eats for tonight!

[wyoduke]

That looks great ;D

[DTAggie]

Mighty fine indeed Kevin!

[bears fan]

I'm curious if the CT injection made a big difference in the taste or the moistness of the meat.  I was going to try the same set up on my next butt I do, so I would like to find out if it is worth the effort of injection or not.

[KevinG]

Don't think it made it any more moist, but I do believe it changed the taste. I noticed it's a little too much now for my tastes, but it's still edible.

[deb415611]

Nice Kevin

[Sailor]

Nice looking butt Kevin.  Kinda curious about the butt.  I see that it is a "Moist and Tender" and wonder if it had been pre-injected at the packer and if so would that give it a different flavor from what your injection would have given a butt that was not pre-injected?  Just kinda wondering.

[KevinG]

Good question Sailor. I'm not sure if that means it was injected or not. Unfortunately I threw out the package and I don't think I can see enough from the pic to tell for sure. I'm guessing if it was pre-injected that it would make a difference.

[hal4uk]

Kev...  I'm not sure...
But maybe CT shouldn't be injected (?)
It's actually a "cooking sauce", and it has flour in it. 
I think it does its magic on the outside of meat (well, I know it's good on the outside).

But then, on the other hand, etouffee and gumbo are fine eats, and flour is all through it.
Just could be a different kinda thing inside of meat (?)

[KevinG]

I think 190° F IT would be enough to cook it, but I could be wrong. It wasn't bad, just a little too much CT tasting and not enough meat taste.

[johnk5555]

What was the total time? How long was smoke applied?

[jiggerjams]

Nice Pictorial Kevin G.

I really have no idea and I am just typing out loud.. do you think that because CT is a sauce and has flour in it that it is made to be used on the outside of the meat only?

I think, not sure, that the flour in a traditional gumbo or jambalaya is not injected. Meat is dusted and seared in flour, other aromatic ingreadients such as but not restricted to green pepper, onion, celery, and tyme are added to create a flavor base. At this point the flour would extend to the other ingredients via stirring. Liquid (such as broth) and tomatoes would then be added and bring to a boil, then turn the temperaure to low and let simmer for a period of time. This is when the flour will do it's magic. The flour will not only thicken the liquid but assist in combining the flavors also.

I have only made jambalaya about 5 times and I live in Ontario. This is why I say I am not sure about what I just shared. Maybe someone else can share their thoughts.

Hats off to you for being an explorer!!

JJ

[KevinG]

What was the total time? How long was smoke applied?

I only applied smoke for the first 4 hours, the total cook time including smoke was from 6:00 P.M. to 11:55 A.M. so a total of 17 hours and 55 minutes.